Ingredients:
1 pkg (sleeve) saltine crackers
1/2 lb unsalted butter
1 cup light brown sugar
12 oz package semi-sweet chocolate chips
optional: 1 cup toasted nuts, chopped (preferably pecans)
1. Preheat oven to 400 deg F
2. Line a 1/2 sheet (jelly roll pan) with non-stick aluminum foil. Place crackers on foil in a single layer.
3. In a saucepan, bring the brown sugar and butter to a boil; boil for 3 minutes, then pour the mixture over the saltines.
4. Bake for 7 minutes, then remove from the oven and sprinkle the chocolate chips evenly over the pan. Shut the oven off and place the pan in the oven for 30 seconds.
5. With an icing spatula, smooth the chocolate chips over the pan, then sprinkle with the nuts (and any other toppings). Place the pan in the freezer for a minimum of one hour.
6. Invert onto cutting board, remove the aluminum foil and break the mass into small pieces.
From the Cambridge Culinary Institute, Basic Baking Class
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Saturday, December 15, 2012
Wednesday, November 14, 2012
Low-Fat Chocolate Pudding
From Cook's Country -- February/March 2005
Why this recipe works:
We wanted our Low-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking the chocolate from the start—rather than stirring it in at the end—intensified the chocolate’s flavors. We also found that whole milk thickened with cornstarch came close to approximating the heavy cream used in most chocolate pudding recipes.
Traditional homemade chocolate pudding has 581 calories, 34 grams of fat, and 202 milligrams of cholesterol per serving. Our Low-Fat Chocolate Pudding has 286 calories, 13 grams of fat, and 21 milligrams of cholesterol per serving.
Serves 4
To reduce fat and calories further, substitute 2 percent milk for the whole milk; the pudding will have a slightly looser consistency. Don't use 1 percent or skim milk; in our opinion, the pudding won't be worth eating. Once the pudding comes to a boil, make sure to simmer it for a full 2 minutes to cook out the flavor of the cornstarch. To learn more about cocoa powder, see related tasting.
Ingredients
2 ounces bittersweet chocolate, chopped
2 tablespoons cocoa, preferably Dutched
2 1/2 tablespoons cornstarch
1/2 cup sugar
1/8 teaspoon table salt
2 1/2 cups whole milk
2 teaspoons vanilla extract
Instructions
1. Melt chocolate over double boiler or in microwave. Cool slightly.
2. Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Whisk in melted chocolate.
3. Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)
4. Remove pan from heat and stir in vanilla. Pour pudding through fine-mesh strainer and into heatproof bowl, pushing gently with spatula or spoon and leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.
Why this recipe works:
We wanted our Low-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking the chocolate from the start—rather than stirring it in at the end—intensified the chocolate’s flavors. We also found that whole milk thickened with cornstarch came close to approximating the heavy cream used in most chocolate pudding recipes.
Traditional homemade chocolate pudding has 581 calories, 34 grams of fat, and 202 milligrams of cholesterol per serving. Our Low-Fat Chocolate Pudding has 286 calories, 13 grams of fat, and 21 milligrams of cholesterol per serving.
Serves 4
To reduce fat and calories further, substitute 2 percent milk for the whole milk; the pudding will have a slightly looser consistency. Don't use 1 percent or skim milk; in our opinion, the pudding won't be worth eating. Once the pudding comes to a boil, make sure to simmer it for a full 2 minutes to cook out the flavor of the cornstarch. To learn more about cocoa powder, see related tasting.
Ingredients
2 ounces bittersweet chocolate, chopped
2 tablespoons cocoa, preferably Dutched
2 1/2 tablespoons cornstarch
1/2 cup sugar
1/8 teaspoon table salt
2 1/2 cups whole milk
2 teaspoons vanilla extract
Instructions
1. Melt chocolate over double boiler or in microwave. Cool slightly.
2. Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Whisk in melted chocolate.
3. Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)
4. Remove pan from heat and stir in vanilla. Pour pudding through fine-mesh strainer and into heatproof bowl, pushing gently with spatula or spoon and leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.
Monday, January 17, 2011
Quick Cinnamon Buns
For filling
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
For dough
2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
For icing
3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioners’ sugar
Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.
Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.
For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.
For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.
Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter. Bake until the edges are golden brown, 20 to 25 minutes.
Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.
Make icing and finish buns
While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
Recipe from: America’s Test Kitchen Family Baking Book
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
For dough
2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
For icing
3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioners’ sugar
Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.
Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.
For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.
For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.
Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter. Bake until the edges are golden brown, 20 to 25 minutes.
Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.
Make icing and finish buns
While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
Recipe from: America’s Test Kitchen Family Baking Book
Friday, June 18, 2010
Sweet Cherry Pie
Makes one 9-inch pie serving 8. Published July 1, 2010. From Cook's Illustrated.
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.
Pie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter , cut into 1/4-inch pieces
1/2 cup cold vegetable shortening , cut into 1/4-inch pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water
Cherry Filling
2 red plums , halved and pitted
6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note)
1/2 cup sugar (3 1/2 ounces)
1/8 teaspoon table salt
1 tablespoon juice from 1 lemon
2 teaspoons bourbon (optional)
2 tablespoons instant tapioca , ground (see note)
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter , cut into 1/4-inch pieces
1 large egg , lightly beaten with 1 teaspoon water
Instructions
1. FOR THE PIE DOUGH: Process 1½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening; process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 equal balls and flatten each into 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Remove 1 disk dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 40 minutes.
4. FOR THE FILLING: Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees. Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon (if using), tapioca, and cinnamon (if using) into puree; let stand for 15 minutes.
5. Transfer cherry mixture, including all juices, to dough-lined plate. Scatter butter pieces over fruit. Roll second disk of dough on generously floured work surface (up to ¼ cup) to 11-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1-inch-long vents in top crust. Freeze pie 20 minutes.
6. Place pie on preheated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around the edges and crust is deep golden brown, 30 to 40 minutes longer.
7. Transfer pie to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.
SHOPPING
When you set out to make a cherry pie, there are three main options for the cherries.
1) SOUR
Fresh sour cherries are prized in pies, but they're rarely available in supermarkets.
2) JARRED
Sour Morello cherries in a jar can be hard to find, even through mail order.
3) SWEET
Fresh Bing cherries are more readily available, but their sweet, dense flesh is challenging.
Step-by-Step
Keys to Juicy, Sweet-Tart Cherry Pie
While some fruits (like blueberries) gush excess juice when baked into a pie, sweet cherries like Bing suffer the opposite problem: Their firm, meaty flesh holds on to juice and can lead to a too-dry filling.
1. HALVE CHERRIES
Halving the cherries exposes their dense, meaty flesh and helps them release more juice than if left whole.
2. GET PLUMMY
To add tartness and juiciness, puree 1 cup cherries with 2 plums. Strain, adding the liquid to the halved cherries and discarding the solids.
3. SKIP THE LATTICE
A traditional lattice crust allows too much moisture to evaporate during baking; a closed crust helps keep juices inside.
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.
Pie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter , cut into 1/4-inch pieces
1/2 cup cold vegetable shortening , cut into 1/4-inch pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water
Cherry Filling
2 red plums , halved and pitted
6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note)
1/2 cup sugar (3 1/2 ounces)
1/8 teaspoon table salt
1 tablespoon juice from 1 lemon
2 teaspoons bourbon (optional)
2 tablespoons instant tapioca , ground (see note)
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter , cut into 1/4-inch pieces
1 large egg , lightly beaten with 1 teaspoon water
Instructions
1. FOR THE PIE DOUGH: Process 1½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening; process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 equal balls and flatten each into 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Remove 1 disk dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 40 minutes.
4. FOR THE FILLING: Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees. Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon (if using), tapioca, and cinnamon (if using) into puree; let stand for 15 minutes.
5. Transfer cherry mixture, including all juices, to dough-lined plate. Scatter butter pieces over fruit. Roll second disk of dough on generously floured work surface (up to ¼ cup) to 11-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1-inch-long vents in top crust. Freeze pie 20 minutes.
6. Place pie on preheated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around the edges and crust is deep golden brown, 30 to 40 minutes longer.
7. Transfer pie to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.
SHOPPING
When you set out to make a cherry pie, there are three main options for the cherries.
1) SOUR
Fresh sour cherries are prized in pies, but they're rarely available in supermarkets.
2) JARRED
Sour Morello cherries in a jar can be hard to find, even through mail order.
3) SWEET
Fresh Bing cherries are more readily available, but their sweet, dense flesh is challenging.
Step-by-Step
Keys to Juicy, Sweet-Tart Cherry Pie
While some fruits (like blueberries) gush excess juice when baked into a pie, sweet cherries like Bing suffer the opposite problem: Their firm, meaty flesh holds on to juice and can lead to a too-dry filling.
1. HALVE CHERRIES
Halving the cherries exposes their dense, meaty flesh and helps them release more juice than if left whole.
2. GET PLUMMY
To add tartness and juiciness, puree 1 cup cherries with 2 plums. Strain, adding the liquid to the halved cherries and discarding the solids.
3. SKIP THE LATTICE
A traditional lattice crust allows too much moisture to evaporate during baking; a closed crust helps keep juices inside.
Tuesday, September 9, 2008
Lisa’s Levain Bakery copycat Chocolate Chip Walnut Cookies
Ingredients
2 sticks unsalted butter, cold and cubed (each stick cut into 16 pieces)
2 sticks unsalted butter, cold and cubed (each stick cut into 16 pieces)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
3 cups all purpose flour (13 1/2 oz)
3/4 tsp salt
1 teaspoon baking powder
1/2 tsp baking soda
12 oz good quality semisweet chocolate chips or chunks
1 cup walnuts or pecans, chopped coarsely (Toast the nuts for more flavor, if desired.)
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
3 cups all purpose flour (13 1/2 oz)
3/4 tsp salt
1 teaspoon baking powder
1/2 tsp baking soda
12 oz good quality semisweet chocolate chips or chunks
1 cup walnuts or pecans, chopped coarsely (Toast the nuts for more flavor, if desired.)
Directions
In a mixing bowl, using an electric mixer or a stand mixer with a paddle attachment, beat butter and both sugars just until creamy. Don’t overbeat. Add the eggs and vanilla and beat just until incorporated.
Stir together the flour, baking soda, baking powder and salt. When thoroughly mixed, add it to the batter and mix just until blended. Stir in the chocolate chips and nuts. Divide the dough into 12 big 4-oz balls, then cover them and chill in the refrigerator overnight.
Preheat oven to 375 degrees F. Put balls on cookie sheets lined with parchment paper and bake one sheet at a time. (Leave plenty of room between each ball of dough)
Bake times:
Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, rotate cookie sheet, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Let cookies cool on the sheet pan for several minutes, then transfer to a cooling rack and let fully cool.
Makes 12 cookies
Lisa’s Levain Copycat Dark Chocolate Peanut butter Chip Cookies (**Yields 1 dozen cookies)
Ingredients
2 sticks cold and cubed unsalted butter (each stick cut into 16 pieces)
1 1/4 cup granulated sugar
2 eggs
1 tsp vanilla
1/4 to 1/2 cup good quality dark cocoa powder
2 1/2 cups all-purpose flour
1/4 tsp salt
1 teaspoon baking powder
1/2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cups peanut butter chips
Directions
In a mixing bowl, using an electric mixer or a stand mixer with a paddle attachment, beat butter and both sugars just until creamy. Don’t overbeat. Add the eggs and vanilla and beat just until incorporated,
Stir together the flour, baking soda, baking powder and salt. When thoroughly mixed, add it to the batter and mix just until blended. Stir in the chocolate chips and peanut butter chips. Divide the dough into 12 big 4-oz balls, then cover them and chill in the refrigerator overnight.
Preheat oven to 375 degrees F. Put balls on cookie sheets lined with parchment paper and bake one sheet at a time.
Bake times:
Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, rotate cookie sheet, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Let cookies cool on the sheet pan for several minutes, then transfer to a cooling rack and let fully cool.
Makes 12 cookies
** Note - The Levain Bakery uses 6 oz of cookie dough per cookie.. If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you’ll probably get only 6-8 cookies. However, a little over 4 oz makes a cookie just as thick and huge, so you don’t even notice the difference.
Final Note - If you want a more ‘caramel-molasses’ like chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1 1/2 cups total sugar
Quick and Easy Cinnamon Bun Bread
Quick and Easy Cinnamon Bun Bread
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.) Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
http://bakingbites.com/2008/09/quick-and-easy-cinnamon-bun-bread/
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.) Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
http://bakingbites.com/2008/09/quick-and-easy-cinnamon-bun-bread/
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