Milk and Cookie Shooter

unnamed

By now, even my 87-year-old grandmother has heard of the Cronut, the croissant-dougnut hybrid brought to life by New York City baker Dominque Ansel. Well, a month or so ago, he was at it again, creating a Chocolate Chip Cookie Milk Shot, a shot glass made of chocolate chip cookie dough and filled with vanilla-infused milk. The idea is to sip the milk and eat the cookie bit by bit, as one might eat a taco salad or soup in a bread bowl.

The minute he heard about it, my husband wanted me to make it. Sometimes I get the impression he doesn’t realize how hard certain things are to create. Has he not seen the numerous Cookie Bowl Fails that litter the Internet? Cookie dough doesn’t necessarily want to hold a particular shape– it likes to spread and puff and do all sorts of other things that are great if you want a cookie form, but not so good if you want, say, a shot glass form.

Luckily, myriad food bloggers have taken it upon themselves to duplicate this sweet treat and the talented baker over at Wanna Come With? came up with a fantastic recipe and tutorial, which I used to create the confection in the above photo.

I didn’t tweak Wanna Come With?’s recipe at all, so I urge you to follow it if you want to create these yourself. I do recommend that whatever vessel you choose to use as a mold (Rum Baba molds worked very, very well for me), pick up at least four of them. I bought two and it took me FIVE HOURS to make 14 of these suckers. Save yourself some time and buy four.

The verdict from my husband? Well, to quote him directly, “Well, I don’t need to go get a real one because I can’t imagine it tastes any better than yours.”

Chocolate Chip Pumpkin Bread Recipe

photo (8)

Don’t let anyone try to tell you that pumpkin season ends at Thanksgiving. They’re fools. It’s still technically fall for like, 10 more days, and fall is prime pumpkin season. To celebrate this fact, here is a recipe for Chocolate Chip Pumpkin Bread, a perfect way to use up all that leftover canned pumpkin puree you bought back in October. It’s a delicious, moist bread full of chocolate chunks that’s just as good to eat for breakfast as it is for dessert.

Chocolate Chip Pumpkin Bread

Makes two 9×5 loaves

The Ingredients

3-1/2 cups all-purpose flour
1 TSP salt
2 TSP baking soda
1 TSP baking powder
1 TSP ground cinnamon
1 TSP ground nutmeg
1 TSP ground ginger
1 TSP ground cloves
3 cups sugar
1 cup vegetable or canola oil
4 eggs
15 ounces canned pumpkin puree (NOT pumpkin pie mix)
2/3 cup water
2 cups chocolate chip (I prefer Ghiradelli’s 60% cacao chips)

The Process:

Preheat the oven to 350 degrees F. Grease two 9×5 loaf pans.

Whisk together the first eight ingredients in a medium bowl. In a large bowl, whisk together the sugar and the oil. Add the eggs and whisk to combine. Add the pumpkin and whisk to combine. Add the flour mixture and the water in alternating steps, beginning and ending with the flour mixture, whisking to combine. Add the chocolate chips and stir to combine.

Divide the batter between the two loaf pans and place them on a rack set in the middle position of your oven. Bake until a cake tester or chopstick inserted in the middle of the loaves comes out clean (or just with chocolate smeared on it but no bread). Now here’s the only tricky part. Baking times vary wildly on this recipe, so I would start checking the bread at 45 minutes, but be prepared for it to take longer. The loaf pictured above took a full 70 minutes to cook thoroughly in my oven.

Let the bread cool in the pan for 10 minutes, then remove it from the pan (careful, it’ll be hot!) and place it on a rack to finish cooling completely. Slice and enjoy! It’s especially good with a little cream cheese smeared on top, but great just on its own. Wrap any left overs in plastic wrap and they’ll hold at room temperature for a few days.

Recipe: Whiskey Apple Pie Cupcakes with Cinnamon Frosting

cupcake

We are deep in the thick of apple season. I’ve been dining on apple pie and drinking apple cider seltzers (1/2 apple cider, 1/2 club soda) like crazy. This is the start of my favorite food season. It starts off with apple, moves into pumpkin, takes a left turn at mashed potatoes and biscuits and finally ends at cookies. What’s not to love?

I believe Whiskey Apple Pie to be my signature dish. And what better dish to introduce myself to my new coworkers than a more mobile, more easily shareable version of that pie?

Oh, yeah, I have a new job! Everyone in my department was laid off back in June. I spent a month unemployed but fortunately found a new gig pretty quickly. I worked from home for 10 weeks over the summer until finally joining other human beings back in an office. The good news is that I have sick days again! The bad news is that my day starts at 6 a.m. I’m slowly adjusting. Anyway, as I have learned, baked goods are the quickest way to make friends at a new job. I think I did pretty good with these. As soon as the word ‘whiskey’ passed my lips, people were clamoring for a cupcake. One guy told me they tasted like Christmas.

These turned out really quite delicious. You can make them non-alcoholic if you’d like, but I think it adds a really nice flavor.

cupcake2

Whiskey Apple Cupcakes with Cinnamon Frosting

Makes around 18 cupcakes

The Ingredients:

For the Apple Cupcakes:
3 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
2 TSP baking powder
1/2 TSP baking soda
1 TSP salt
2 TSP cinnamon
3 eggs
1 cup vegetable oil
2 TSP vanilla
2 cups grated apples
(2 Granny Smith, 1 Fuji or comparable pairing)

For the Whiskey Apple Pie filling:
3 apples, finely chopped
(2 Granny Smith, 1 Fuji or comparable pairing)
1 TBSP unsalted butter
2 TBSP light brown sugar
1 TSP lemon juice
1/4 TSP cinnamon
1/2 TSP cloves
1 TSP ginger
1 TSP nutmeg
2 TSP Whiskey

For the Cinnamon Frosting:
1 cup butter
at room temperature
1 pound powdered sugar
2-4 TBS milk
2 TSP vanilla extract
1 TSP cinnamon

The Process:

Make the whiskey apple pie filling first by placing the chopped apples, butter, brown sugar, lemon juice, whiskey and spices in a medium pan and cook over medium heat until the apples are tender and most of the liquid has cooked off, about eight to 10 minutes. Stir occasionally. Remove from heat and allow to cool while preparing the cupcakes.

Preheat the oven to 350 degrees and line two cupcake pans with cupcake liners. In a medium bowl, combine the dry ingredients– flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, combine the eggs, vegetable oil and vanilla and whisk. Gradually add the dry ingredients to the wet ingredients. It will get harder and harder to stir this mixture and you may find that you need to get your hands involved and knead the dough a little bit. Don’t be concerned about how dry the batter is. Work the grated apples into the batter and you will see that the mixture moistens up nicely. Fill the cupcake liners about 2/3 full with batter and bake for anywhere from 18 to 24 minutes. My cupcakes needed a longer bake time. Remove them from the oven when a toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the pan and place them on a wire rack to cool completely.

Once the cupcakes have completely cooled, use a paring knife to remove a ‘cone’ of cake from each cupcake. Fill each hole with enough pie filling to be flush with the tops of the cupcake.

Beat the butter in a stand mixer fitted with the paddle attachment until it is light and creamy. Slowly add the powdered sugar. Add the vanilla and cinnamon and beat to combine. Add just enough milk to make the frosting easily spreadable/pipeable. Frost the cooled cupcakes.

4th of July Baked Goods

America’s birthday is once again upon us. The weather seems a little unstable out here in Brooklyn. My dream of seeing the Macy’s fireworks show may be dashed again.

If the weather is threatening to rain on your parade, here are some 4th of July baked goods you can whip up to celebrate indoors.

Stars in Your Eyes Whiskey Apple Pie

Nothing is more American than apple pie, so try your hand at the Stars in your Eyes Whiskey Apple Pie. It’s one of my favorites.

Marzipan star

If you have a vegan in your life, you could try the Red, White and Blue cupcakes I made a couple summers back. They have marbled interiors and cute marzipan decorations on top.

Googling “Fourth of July” baked goods will bring you many results, but here are a few of my favorite from around the Web.

The Busty Baker’s Red, White and Blue Cake is gorgeous…

as are her Firework Sugar Cookies.

There’s the classic Berry Flag Cake.

This one’s been making the rounds on Pinterest in various forms: Red, White and Blue layered drinks.

I hope these links have given you some ideas for your own Fourth of July yummies. Have a great holiday, don’t forget the sunscreen (or umbrella) and Happy Birthday, America!

Whoopie Pies: Here, There and Everywhere

Chocolate Whoopie Pies with Cookie Dough/ Marshmallow Fluff Filling
Chocolate Whoopie Pie with Cookie Dough/Marshmallow Fluff Filling

I love a good Whoopie Pie. My sister-in-law’s husband’s sister (got that?) gave me a Whoopie Pie pan a few Christmases ago and it’s been a pretty amazing tool. It ensures that all my cookies turn out the same size and I don’t have to fiddle with tablespoon measures trying to figure it out.

The recipe for these Whoopie Pies came from (of course) “The Cookie Dough Lover’s Cookbook”. This may be the first cookbook that I bake my way through. I think I’ve done about half the recipes at this point. I would like to point out that the author states that the recipe will make 20-24 whoopie pies, but she obviously was not using the pan I used, as I was only about to get nine-and-a-half out of the recipe. No worries, I had enough ingredients on hand to double the recipe and ended up with 20.

If these whoopie pies look tasty to you, you can try the Neapolitan Whoopie Pies I will be baking next Wednesday, June 12th for the Largehearted Lit event at Word Bookstore in Greenpoint. This event will feature the debut novels of two authors: Alina Simone, whose first novel “Note to Self” was released on Tuesday, and Julie Karkissian, whose novel “Dear Lucy” was published in April.

I’m excited to give these Neapolitan Whoopie Pies a try, as I’ll be going off book. I recently attempted a Black and White Cookie version and it was okay, but I’m eager to apply the same principles (and a fresh strawberry filling!) to this new recipe! I hope to post the recipe next week!

Peanut Butter Blossom Cupcakes

Peanut Butter Blossom Cupcake

Recently I was given a copy of “Bake it in a Cupcake”, a cookbook based on the Bake It in a Cake blog. I’ve always admired the photos from that site, but have wondered about the taste of said baked goods. How good can an already-baked cookie or mini pie taste when nestled in cupcake batter and then baked again?

The answer: Delicious. Why am I always skeptical of popularity?

36924897

I am a big fan of the Peanut Butter Blossom cookie. It’s one of the staple things I bake around Christmas and it’s so good. So when I saw a recipe for a cupcake with a Peanut Butter Blossom cookie inside, I had to go for it.

I was worried that the Hershey’s Kiss on top of each cookie would just melt into a pile of goo once it went back into the oven with the cupcake batter, but I shouldn’t have worried. Once the cupcake was cooled and frosted (with an AMAZING Chocolate Peanut Butter Frosting), a cross-section revealed that everything stayed exactly where it was supposed to.

Peanut Butter Blossom Cupcake

How beautiful is that? And topped with that frosting, it was a perfect one-two-three punch of chocolate, peanut butter and vanilla.

I’m now eager to try other recipes from the book, including the cupcakes that contain mini pies. I’m very skeptical of those, so I can’t wait to be blown away by how good they taste.

Peanut Butter Blossom Cupcake

Spring Wrap-Up

Here’s a quick photo wrap-up of a few things I’ve done in the past months!

Devil's Food Birthday Cake

This is a Devil’s Food Cake I made for my father-in-law’s birthday. I don’t want to tell you how many sticks of butter went into the frosting on that beast. Let’s just say I’m surprised we didn’t have heart attacks!

Devil Dogs

I’ve been baking a lot of homemade versions of packaged treats these days and I gotta say, the Devil Dogs are probably the tastiest. These are from the “Baked Elements” cookbook and feature a malted filling. They are so good and even better as mini versions. It was nearly impossible to stop eating them.

IMG_7203

I’ve mentioned how much I love “The Cookie Dough Lovers Cookbook” previously. Seriously, everything I’ve made from this cookbook has turned out perfectly. These ice cream sandwiches were a perfect example. I made the cookie dough, the ice cream and the cookies and the final result was soooo delicious. My brother-in-law suggested I set up a lemonade-style stand and sell these on the street corner while he stood next to me eating one and just saying, “Mmmmmmm.”

Hello Kitty Cake

The most stress-inducing thing I’ve made recently was this birthday cake. A co-worker wanted a birthday cake for his girlfriend, so he asked me if I could make a sheet cake. I bravely took on the challenge, having never made one before. I’ve also never worked with fondant, so in the days leading up to baking this cake, I was a wreck. I shouldn’t have been worried though. Marshmallow fondant is super easy to make and work with and I was actually able to cut out Kitty’s face freehand and do my decorating. The only problem I had was that my black food coloring refused to actually turn my white frosting black. I’ve since learned that I should have used chocolate frosting to begin with. Oh well, lessons learned. I’m just impressed that I got the thing made and transported to work (on the train!!!) and it didn’t end up a huge mess. I’m eager to work with fondant again!