Category: cookies

Finding My A Game… Wish Me Luck In An Amateur Sugar Cookie Competition

A month ago , feeling ambitious, I registered to compete in the The French Pastry School Sugar Cookie Competition. The event is today. The French Pastry School is a part of the City Colleges here in Chicago and is excellent. They attract such such world re known chefs like Pierre Herme for hard to get in workshops and master classes. The prices of classes are to rich for my blood, but would be a once in lifetime opportunity. And If I had the luxury to enroll , I would! Anyway the first 30 registrants will compete today at Whole Foods On Canal. The requirements are that we must use, but are not limited to Neilsen Massey Vanilla, Plugra Butter, King Arthur Flour, and Callebaut Chocolate. Each participant will win a Free French Patry Experience and Certificate of Participation. Third Prize is a Kitchen Aid Mixer, Second is a Kitchen Aid and Thermohauser French Pastry School Professional Tool Kit, and First is what I really want, a Kitchen Aid,French Pastry Enthusiast Course, French Pastry School Chef Jacket, and Thermohause French Pastry School Professional Kit.
I practiced early on getting my recipe together. I knew I wanted the element of hazelnut. The first cookies were bulky monsters of a hazelnut dough topped with caramel, then covered in chocolate. They were way to rich and bulky. Not bad, but not what I wanted. I got sidetracked, and got back to work. Last week made a swirl dough inspired by a cookie recipe I saw over at Linda’s.I still wanted the hazelnut element. The cookies again were to big, flat, and I had a kitchen disaster when they fell uncooked all over my over. The ones I could bake I swirled chocolate to follow the marble pattern. Again not my best work. But I knew the dough was getting there. So this week I procrastinated. Last night I assembled my 2 doughs. The light dough was harder and dryer, and the dark was mushier. I had been chilling them 2 hours! I had changed the sugar type a bit, so I wondered if this played into it. Anyway it wasn’t going to plan. Instead of swirls I got marble. Frustrated but encouraged by Certain Someone, I just went with it. I didn’t fight the dough. My mother used to have a saying. ‘Let Go And Let God’. I followed her advice. So I woke at 6 am and got to work. I used a 2 inch flower cutter and sliced the dough and started shaping and forming. I got over 70 cookies. The competition requires 50 to judge and 10 for show. No oven misshapes and 2 hours later I am typing this.

Hazelnut Sugar Swirls by “Glamah”

A 3-sugar cookie divided into two dough’s to create a swirl effect. Chocolate is used as decoration to outline the swirl.

Hazelnut Dough
½ lb Plugras Butter room temperature
2 eggs
1 cup dark brown sugar
1 cup cane sugar
1 tsp Nielson Massey Vanilla
1/4 tsb cardamom
1 tsp orange zest or orange icing sugar (an orange flavoring gel used in cakes and icings).
1 tsp baking powder
1 cup Hazelnut Flour
2 cups King Arthur Organic All Purpose Flour
¼ tsp sea salt
Brown food coloring optional

Light Dough
1 ¼ cup confectioners sugar
1 egg yolk
1 cup Plugras butter room temperature
2 ½ cup King Arthur Organic All Purpose Flour
1 egg white + 1 tbsp water

Chocolate Swirl
Callebaut Chocolate

Preparation of Hazelnut dough:
In a bowl or stand mixer cream your eggs, brown sugar, cane sugar, cardamom. orange zest, Vanilla, and butter until incorporated. Do not over blend as to get to much air into the mixture. In a separate bowl sift together the flour, hazelnut flour, baking powder, and salt. Slowly add the dry mixture into the wet as the mixer turns. Once all ingredients are combined stop mixing. At this point, you may add brown food coloring to deepen the color. Shape into a log (close to diameter of cookie shape) on wax paper, and chill for at least 1 hour.
Preparation of Light Dough:
Mix confectioners sugar, butter, and egg yolk in your mixer bowl until combined. Gradually add in flour and knead until dough is firm and incorporated. Chill for a minimum of 1 hour.
Assembly:
Roll out both dough’s on sheets of wax paper. Brush hazelnut dough with egg white mixture. Top with rolled out Light dough. From the long end, roll both dough’s together to form a long slim log. If the log is to thick use both hands to extend it and shape into desired width. Cut log into three parts. Slice lenght wise and lay over each other in opposite directions to mold into another log. The purpose of this is to mix up the doughs tho create the marbeled effect. Just be sure there is a contrast between both doughs. Shape the dough into a log again, wrap, and chill until firm for an at least one hour or over night… When dough is sliced and shaped, it should have a marbled effect.

Bake:
Preheat oven to 350. Place slices of cookie dough on a parchment lined cookie sheet and bake for 10 minutes or until browned. Remove from oven and allow to cool on rack.

Chocolate Swirl:
Melt Callebaut Chocolate in a double boiler. Once cooled down, pour into a piping bag. Cut off a tiny tip pf the bag and swirl the chocolate over the marbled edges of the cookies.
If chocolate decoration does not solidify immediately, place cookie in the refrigerator for a few minutes to harden.

MARX FOODS IS HAVING ANOTHER CONTEST!
MarxFoods.com is calling all Chanterelle Mushroom Recipes!

To Enter: Submit your best original chanterelle recipe to MarxFoods.com
Prize: 2 Pounds of fresh chanterelle mushrooms
Contest Dates: September 2nd – Friday, September 19th

You can check out all the recipes that have been entered at our blog.

Get Well Mama R…Apples and Thyme

Mama R is my surrogate ‘work Mother’ who always reminded me of my real mother( in looks and attitude). She was a great support to me the past few years as I nursed two terminally ill divorced parents ( I was a only child). She’s the not only a a great colleague but a confidant and mentor. Mama R has been with our company since its inception and the stories she tells. You’ll never find anyone more loyal, working or dedicated than her. She’s the den mother I use as example to all these new young people entering the cosmetics world. In her early years she lead a glamorous life in the African American celebrity world as model. Her scrap books are filled with photos of her and her friends in New York City mingling with the likes of Sidney Poitier, and Harry Belafonte. She always told me ” She had fun, but she was one of the good girls!”. She took her time and found her man, a doctor, who she settled down with and had two great accomplished , professional kids. The past few years have been rocky for her health wise,but she was a trooper and worked hard . If Mama R took off, if was only because she had no choice. It seems our lives are always linked. When my father died on the hospice floor, she was just a few floors down below, in the hospital, recovering from her surgery.She immediately sent her daughter up to sit with me while we awaited my family to come. I was never alone. Mama R fretted and worried over me and my love life, career choices and work issues like my own mother and aunts would. She still does. She’s been out of work for some time, and I really don’t know if she will come back or retire for good. So much is going on. Mama R loves sweets and always was eager to try my food and share a recipe or so.I spoke to her on the phone yesterday and decided that she needs to fatten up.So I chose two types of cookies to give her. As I write this I realize this would be perfect for Apples and Thyme .I have always wanted to enter this event , but even 8 years after her death, its still to painful to write a full entry about my own mother.Mama R is alive and I pray she gets well soon.I hope she likes these cookies. Both came from Martha Stewart’s Baking Handbook with some slight variation one one. For the Oatmeal Raisin cookies,I used unsweetened coconut and Lyle’s golden syrup rather than the maple syrup called for. I love these cookies and will make them again. I stuck to the original recipe for the Black and White cookie. These cookies turned out like puffy cakes( which they are supposed to). I pressed them down and iced the browned backs. They taste really good the day after. These should get Mama R fattened up and energized.

Torta Sbrisolona :Simplicity at Its Best

Flipping through Martha Stewart’s Baking Handbook while, bored, itching to use my new Kitchen Aid( early B day present), and seeing what can I possibly make with the aforementioned device without going to the store…. I saw this lovely gem. I love almonds and any cookie made with them “Is a good thing”. Certain Someone now has been in Europe going on three weeks and I needed something warm and comforting along with the Kitchen Aid he purchased for me in case he misses out on the actual Bday.Aww work, but he must do it to be able to afford our toys. I digress. So I see this recipe that’s calls for just a few simple ingredients. Torta Sbrisolona originates from Mantua , Italy and essentially is a cake/cookie that hails from a time when few could afford the more costly ingredients of richer sweets. Not surprisingly its Christmas favorite. I love the simplicity of this with just a cup of hot tea. I can also see it served alongside some warm spiced apples and ice cream. Enjoy.

Torta Sbrisolona adapted from Martha Stewart’s Baking Handbook
1 3/4 sticks (14 tablespoons) unsalted Butter
1 3/4 cups all purpose Flour
1 1/2 cups blanched almonds, finely ground
3/4 cup of sugar ( I used Turbinado Raw Sugar)
1/4 teaspoon salt
1 1/2 teaspoon pure vanilla extract ( In addition I added a touch of amaretto flavoring)
Preheat oven to 350. Butter a 10 inch spring form pan: set aside. Whisk together all ingredients except the butter in a large bowl. Cut in the butter gradually and blend until mixture is completely incorporated. There should be no dry crumbs.
Gently press all except 1/4 of mixture into the spring form pan. Sprinkle the rest of the mixture( streusal /crumb like) on top of the pressed mixture. Bake for 25 minutes until golden.Reduce temp to 300 and bake for 10 more minutes. Transfer to rack and cool. Removes sides to unmold. Cookie can be kept wrapped up to three days.

Flower Power Cookies


Certain Someone leaves for Germany tomorrow. He has to take care of some business and its his mothers Birthday. His mother is the classic homemaker and into her needlepoint and entertaining. While out shopping a few weeks back I purchased a demi tasse cups and saucers set in assorted pastel colors. I decided to send her a homemade gift to go with and put my cake decorating classes to good use. Cookies are a fun medium as they are firm , and you can do so many great things with shapes. I have been making royal icing flowers all month for class and had extras to add to her cookies. These cookies are totally edible and almost pure sugar with all the icing. Yet they taste pretty good. I used a basic sugar cookie dough I have wrote about before . I also did half with cocoa powder for some variation. I plan to wrap each individually in a cello bag and pack in a tin I picked up at the Container Store. I added crystal flowers onto the tin for a decorative touch. I hope it survives Certain Someones flight to London, then Dusseldorf. Her birthday isn’t until next week so I pray they keep in the airtight tin. Wish I could be there. Shes a incredible cook and baker so I hope she will be kind in her critique.