Unraveling the mysteries

Yesterday was nice--the year got off to a pretty good start.  I didn't stay up late to usher in the new year on Monday night.  Instead, I went to bed when I was tired (G was too), and woke up refreshed.  Over nine hours of sleep, yay!  I had some quiet time with G while B slept in.  (Unlike her mother, B did manage to stay awake until midnight, along with J.)  G and I decided to make breakfast.  B had suggested scones as a good way to start the new year, and of course we had to have chocolate chips in them.

I turned to one of my favorite sources of scone recipes, King Arthur Flour.  I started with their master scone recipe, and tweaked it a little bit.  I substituted some white whole wheat flour for some of the all-purpose flour.  To adjust for that, I went with the higher amount of liquid since the www flour absorbs more.  I used a bit of half & half (30g) that I had in the fridge, and 1% milk for the rest.  I used brown sugar instead of white, since I like the taste of it with the www flour.  For the chocolate chips, we went with mini chips this time--and not too many (a scant cup--140g).  The scones ended up having a subtly nutty quality about them from the www flour, and the chocolate bits were nice but not overpowering (the way full-sized chocolate chips can be sometimes).  And of course we added glaze.

The rest of our day was good--low-key.  We all went to Book People, a local independent bookstore in Austin.  Then we got some hot chocolate for the ride home.  Dinner was low-key as well.  I went with simpler meals for both Christmas & New Year's this year.  Nothing special, but they were things that everyone would eat without much complaint, which counts for  a lot.  I finally got the rest of my Christmas cookies baked, so they were dessert.  Once the girls were in bed, I thought about writing this blog post, but instead opted to watch some Big Bang Theory with J, which never fails to put me in a good mood.  Bring on the rest of 2013. =)

(edited to add--if you look closely at my photo, you can see my ingredients list; if you go by it, also add 3/4 tsp salt; I forgot to write that down)

Peace on earth, and in cookies

Happy blogiversary to me!  5 years and 485 posts later, I'm still here. =)  I'd hoped to be closer to 500, but it's been a busy month.  I've been on vacation for the past few days and have finally had time to do some holiday stuff.  We finally put up the Christmas tree last weekend, and finished putting ornaments on it today.  Yes, it's been that kind of week.  On Wednesday I baked lots of cookies to take to G's kindergarten holiday party.  The kids had fun decorating the cookies (and eating lots of the decorations straight up, since I brought stuff like chocolate chips and m&m's).  B's party was Thursday, and at her request I made brownies for her to take.  Then on Friday I made a batch of caramel snack mix to bag up for my employees.  Right now I'm working on chocolate sponge cake that will be one component of a chocolate mousse cake (G's request for a holiday dessert).  Tomorrow I should finally get to cookies for us--and Santa Claus--now that I've finally gotten my hands on Hershey's kisses after looking at three different stores.  

Along with all the other baking, I wanted to make something for teacher gifts.  The girls were in favor of something chocolate.  I wanted something without nuts, since there are allergy issues at the schools.  I also wanted a dough that was easy to make ahead if necessary and bake off as needed.  I've never been a big fan of slice & bake cookies, but I may have changed my mind this year, after settling on Dorie's World Peace Cookies as the recipe to make.  I've made them before, of course, but not in as large a quantity as I did this year.  To make them more festive, I substituted peppermint crunch baking bits for part of the chopped chocolate, and used mini chocolate chips for the rest.  

The verdict?  I've made three batches so far, and will make at least one more to ship, since these should be sturdy enough to travel.  I got a couple of notes from the teachers, saying that they really liked the chocolate & peppermint combo.  I've stashed away several bags of the mint baking bits so I'll be able to make a bunch more of these if we want.  I've also passed out the recipe to several people, and I hope they'll give them a try for themselves.  If you'd like to, you can find the recipe online at Bon Appetit.

I've really enjoyed sharing both my baked goods and my life with all of you over the past 5 years--I've made lots of great friends, which is without a doubt one of the best things about blogging.  Here's to many more wonderful years!

A bouquet of muffins

Today's muffins were inspired by using up stuff in my fridge.  I had a bunch of cream that needed to be used in something.  What does that have to do with muffins?  Well, with the help of a bit of buttermilk and a bunch of time, I turned the cream into creme fraiche.  Of course, once I had that on hand, I had to find some recipes to use it.  Eat Your Books to the rescue!  When I searched for creme fraiche and muffins, one of the first recipes to come up was Chocolate Chunk Muffins from The Essence of Chocolate by John Scharffenberger and Robert Steinberg.  As much as I love chocolate, I don't pull that book off the shelf often enough.

Baking muffins also gave me a chance to try out something new that I bought recently.  I've eyed the tulip-shaped cupcake papers in the KAF catalog on more than one occasion, but couldn't decide if I wanted to get them.  Then recently, my local grocery store started carrying these from PaperChef.  As I've mentioned before, I have a habit of saving things instead of using them, and I'm trying to do better. =)

The verdict?  The muffins are quite rich, definitely not something for every day.  But they are quite tasty, and Brianna & Gillian certainly approved.  The best thing, though, may have been the tulip papers.  I really like the fact that they're taller, which makes them perfect for batters that might spread.  It drives me crazy when muffin or cupcake tops run into each other and stick to the top of the pan.  The papers neatly prevent that issue.

If you'd like to give these muffins a try, you can find the recipe in The Essence of Chocolate, or here online.

Wordless Wednesday - A baker's trip to Costco

Turn, turn, turn

It's been a weird day.  The time changing aways seems to do that.  I had lots of stuff that I wanted to accomplish this weekend, and having an extra hour should have helped with that.  Unfortunately, it's been a rather disjointed couple of days, with just enough stuff to do away from the house to really throw things out of whack, thanks to the timing of everything.  

I actually slept later than I expected to--7am by the new time on the clock.  Gillian was up before me, and looking for breakfast pretty much as soon as I walked down the stairs.  She's still making up for not eating much for a couple of days, and quickly polished off some yogurt while we figured out what I should bake for breakfast.  We settled on pumpkin muffins, though I admit I was a little worried about making something pumpkin for breakfast after Gillian's experience with the scones on Friday.  But she was enthusiastic about the idea, since I pretty much always put chocolate chips in them.  And they stayed down, so it was a better day. =)

I'm trying to get better about using the ingredients in my pantry, rather than just squirreling things away.  I've started to accumulate a pretty good collection of cupcake papers, for instance.  I love the high quality grease-proof ones, because you can peel them off without losing a bunch of the cake in the process.  And I've found that they come in lots of pretty colors and patterns.  I get some from my local baking supply shop, and quite a few from King Arthur.  Since I don't make that many cupcakes right now, they're starting to pile up, so I've been reminding myself to use them for muffins, too.  The ones pictured above seemed perfect for some autumn muffins.  You can find the muffin recipe here ( showing off some more of my collection of cupcake papers).  It's bedtime here, since I have to get an early start tomorrow, but hopefully it'll feel easier thanks to the change back to standard time.

Hey, Mikey!

Yesterday, our loan officer bought lunch for the branch, which was really nice of her.  It was pizza, which always goes over well.  The only problem for me was that every single pizza had stuff on it.  Stuff like pepperoni, or sausage, or bell peppers.  I'm that crazy person that likes plain cheese pizza.  (I'll also eat it with just mushrooms.)  But there wasn't any plain cheese.  The closest was a pizza with fresh tomatoes on top.  One of the bankers asked me, "Can't you just pick them off?"  Of course I can.  I just don't want to.  So I ended up leaving the branch in search of something to eat for lunch.  (I usually bring my lunch, but didn't yesterday because I knew in advance about the pizza plan.)  Fortunately, I figured out before I actually ordered any food that I didn't take my wallet with me.  *sigh*

I've always been picky, mostly about textures.  I do try new things, because I do find new things that I enjoy, but more often I stay with what I know I like.  If I'm going to spend money (or ingredients) on something, I want to know that there's a pretty good chance that I'm going to enjoy it.  Most of the time I'm a pretty good judge of what I'll like.  But I probably shouldn't try out new recipes when I'm already in a crabby mood, because I don't listen to that inner voice that warns me when a recipe probably isn't the one for me.  Because in the end, I'll just be that much crabbier when it doesn't work out.  Case in point, the Cream Cheese Chocolate Snacking Cookies from Baked Elements.

There were several clues in the recipe that I should have paid attention to.  There's liquid, in the form of cream.  Liquid usually means cakey texture.  The Baked authors also call for Dutch-processed cocoa in their recipes, and I'm not really a fan, even of the good stuff (Valrhona).  The leavening was a whole bunch of baking soda, which made things even more alkaline.  The end result?  Cake-like cookies that spread like crazy and had a flavor that I didn't care for.  I do like the idea of using cream cheese in the dough, but if I make these again, I'll definitely tinker with the recipe.  The good news is that there are lots of other recipes in the book that sound good, so hopefully the next one will turn out better for me.

Do the math

Well, school starts tomorrow.  I think the girls are somewhat excited and also somewhat sad that summer break is done.  Gillian starts kindergarten this year, and some anxiety about has definitely been showing.  She's been much more clingy than usual, to the point of driving me totally crazy.  Brianna, on the other hand, is starting to worry a little about stuff like not remembering her math facts as well as she should.  Of course, that may just be because she wants an excuse to do flash cards on my iPod. =)  

We've been having fun with math in another way as well.  A month or so ago, someone from a parenting group I belong to introduced us to Bedtime Math.  The idea behind it is that we all focus on reading to our children at bedtime, but we don't teach them that math can be fun, too.  You can subscribe via email or just follow the blog, and every day you get a new problem to solve.  There are actually several problems in each email, for "Wee Ones," "Little Kids," and "Big Kids."  So far Gillian does fine with the easiest problems while Brianna has to help her with the Little Kid ones, and the Big Kid problems just enough of a challenge for B.  I love that they make it real, tying in a variety of different topics.  For example, during the Olympics, there were problems that had to do with different sports.  Some are more random, like today's problems about escalators.  I hope you'll check it out for yourself!  (I'm not affiliated with them in any way, btw.)

One of my favorite ways to use math in our everyday activities is to bring it up in the kitchen, of course.  My girls love to help me bake, as I've mentioned here before.  So far I think I have them pretty convinced that all baking is done by measuring ingredients with a scale, preferably in grams.  For now, I'm the one doing the math, since many of my recipes only give volume amounts, and the ones that do give weights often just use ounces.  I know how much a lot of ingredients weigh, but I also sometimes refer to tables like this one.  I'm getting pretty good at converting from ounces to grams in my head--I've memorized a lot of the common ones, like the fact that a cup of sugar weighs 7 ounces, which is about 200 grams.  I need to start putting Brianna to work figuring out the numbers, though. =)

With some authors I get lucky, and they publish recipes with metric weights.  That was the case for these Chocolate Chocolate Chip Cookies, from David Lebovitz's Ready for Dessert.  I made them a few weeks ago, during a rough week at work when it seemed like we all needed some chocolate to get through the days.  Any recipe that starts off with a full pound (about 450 grams) of chocolate has got to be good for that!  I didn't tinker around with the recipe much, other than to substitute dried cranberries for the nuts.  The recipe says to do the cookies as slice & bake, but I haven't ever done that.  Instead, I scoop the dough out with my #40 disher and let it set up on the pans.  If you're going to go that route, I recommend scooping all the dough (it's more like a batter) out at once, otherwise the later cookies don't look very pretty.  I end up with about 45 cookies doing it that way, and bake them for 10 minutes.  

The verdict?  These are very intense, and very tasty.  They were definitely just the thing for a pick-me-up during a stressful work week.  Gillian is happy any time she can convince me to make chocolate chocolate chip cookies, but was kind of annoyed that I added the cranberries.  I, on the other hand, think that I should use more cranberries next time.  The tartness cuts through some of the richness of the chocolate.  

If you'd like to try this recipe for yourself, I encourage you to get your hands on a copy of Ready for Dessert.  I also found an older version of the recipe (a half-recipe, actually, without ingredient weights and missing the salt) online here.  

'Tis the season...almost

I blame it on Starbucks.  I stopped in there one morning last week because I didn't have anything at home to make a quick breakfast.  So I got some iced tea (it's August in Texas, so I seldom drink hot tea between 7am and 10pm) and stared at the pastry case, looking for something to eat.  The pumpkin scones caught my eye, so I got one.  It was tasty, and it got me started thinking about making my own pumpkin baked goods.  Yes, it's still August, and frequently over 100ºF, but I couldn't get the idea out of my head.  Maybe doing some fall baking will encourage the fall weather to come sooner.  Probably wishful thinking, I know, but we did at least have some serious rain yesterday that kept the temps in the 80s.  The girls and I went to the movies yesterday morning (we finally saw Brave), and came out to find a torrential downpour going on.  We tried to wait it out, but finally gave up and made a run for the car, getting rather soaked in the process.  So we came home and put on dry clothes (actually pjs for the girls) and had hot chocolate.  We can certainly pretend that fall isn't far off. =)

I made the first batch of pumpkin muffins Thursday evening, intending to take them to work Friday morning.  I kept a couple for the girls to eat for breakfast, but Gillian informed me that "you know I don't like things with pumpkin!"  I didn't know that; I figured the addition of chocolate chips would make pretty much any baked good acceptable to my daughters.  So I gave a muffin to Brianna and took the rest to work.  Then Friday evening Gillian informed me that she had a taste of Brianna's muffin and decided that she did like them.  She was rather put out to discover that we didn't have any more at home.  I promised her that we could make more for breakfast on Sunday, so that's what we did.

A lot of the time, I just gather ingredients as I go, but when I'm baking with the girls or prepping things the night before so I can bake in the morning, I actually do a fairly complete mise en place.  First we took out the butter and cut it into smaller pieces so it would soften more quickly.  I also took out the eggs so they could warm up a bit--Gillian cracked them into a small bowl to make them easier to add to the mixer later.  I measured the pumpkin and yogurt into another small bowl.  Gillian measured the sugars into a bowl of their own.  Then we measured the dry ingredients (flours, spices, leaveners) into a larger bowl and Gillian whisked them together.  (We did all of the measuring using our scale.)  From there it was pretty easy to mix things up.  First the sugars got creamed with the butter and the vanilla was added.  Next the eggs were mixed in, followed by the pumpkin and yogurt.  Then the dry ingredients were gradually added while the mixer was running.  Finally, we added a cup of chocolate chips, folding them in with a spatula (which also helped make sure all the ingredients in the bottom of the bowl were completely mixed).

I used a scoop (a #16 disher) to put the batter into the muffin pan.  The muffins baked at 400ºF, and for us they took 20 minutes.  We let them cool in the pan for about 5 minutes, then put them on a rack and let them cool just a bit longer before digging in.

The verdict?  As I said, Gillian has now decided that she likes these muffins.  Brianna does too; she commented that they taste best when still a little warm.  Judging by how quickly the first batch disappeared at work, these were definitely a huge hit there as well.  I got several requests for the recipe.  While I've blogged about these muffins before, for Tuesdays with Dorie, I'm going to share the recipe here, since I've made several changes.  

Chocolate Chip Pumpkin Muffins
(adapted from Dorie Greenspan's Baking From My Home to Yours)

1 cup (135 grams) all-purpose flour
1 cup (135 grams) white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
8 tablespoons (1 stick/115 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
3/4 cup (170 grams) canned pumpkin puree (not pumpkin pie filling!)
1/3 cup (75 grams) plain yogurt
1 cup (170 grams) chocolate chips (or nuts or dried fruit--any mix you like)

Make sure your rack is in the center of the oven and preheat the oven to 400ºF.  Line a standard 12-cup muffin pan with paper muffin cups (I use grease-proof ones like these) or spray the molds with baking spray.

In a medium bowl, whisk together the flours, baking powder, baking soda, salt and spices.  Set aside.

Using a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the butter until soft.  Add the sugars and beat until light and smooth, then mix in the vanilla.  Next, beat in the eggs one at a time.  Continue to beat the mixture for about a minute after the eggs are in, then mix in the pumpkin and yogurt.  Stop the mixer and scrape down the sides of the bowl.  Then, with the mixer on low, gradually add the dry ingredients, mixing only until they disappear.  Remove the bowl from the mixer, and fold in the chocolate chips with a spatula, making sure that all the ingredients are completely blended. (I find that some of the butter/sugar mixture sits in the bottom of the bowl and doesn't get thoroughly mixed in with the paddle.)

Divide the batter between the prepared muffin cups.  Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops of the muffins are lightly browned.  Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan and put them on a rack to finish cooling.

Al dente

One of the time-honored traditions of parenthood is feeling like an idiot when you finally figure out what's going on with one of your kids that you think you should have realized much sooner.  Case in point, Gillian being "not that hungry" all the time lately.  It seemed really odd, since she wasn't even eating some things that she really likes.  One of the things was this ice cream.  Last weekend, I asked the girls for suggestions on what kind of ice cream to make next.  Gillian--"Chocolate!"  Brianna--"Can you make cookie dough ice cream?"  We decided to have the best of both worlds and combine the two.  But once it was made, Gillian didn't want to eat it.  That's when I finally realized that she wasn't eating much because she couldn't, sort of.  Poor kid has two loose teeth in front and has molars coming in in the back.  No wonder she didn't want to eat big pieces of cookie dough that had really firmed up in the freezer!  Not to mention bagels, croutons, sandwiches with chewy bread...  It all makes sense now.  I made sure to stock up on lots of her favorite yogurt flavors, and she's been eating the raspberry sorbet since I made that.

Now back to the cookie dough ice cream.  I was inspired by this recent post from Michelle of Brown Eyed Baker.  I like cookie dough ice cream, but sometimes it's just too sweet for my taste.  For the strongest contrast, I decided to go with the Darkest Chocolate Ice Cream in the World from Jeni's.  The recipe calls for bittersweet chocolate in the 62%-70% range, so I went with 70% El Rey chocolate.  I've made the recipe before and was turned off by the strong underlying coffee taste (probably because I used Starbucks VIA).  This time I simply subbed water and a teaspoon of instant espresso powder for the half cup of coffee in the chocolate syrup part of the recipe.

For the cookie dough, I used the recipe that Michelle posted, with a small variation.  I didn't use the mini chocolate chips that she suggests.  I don't like regular chocolate chips in ice cream--they're way too hard when frozen.  I borrowed a trick from Alice Medrich and made my own chocolate bits.  I melted 85 grams (3 oz) of 60% chocolate and spread it in a thin layer on a small metal pan lined with non-stick foil.  I put the pan in the freezer for about 15 minutes, and once the chocolate had hardened, I chopped it into small pieces.  Because the chocolate is no longer in temper, it melts more readily (so work fast with the chopping), especially in your mouth.  I used a small scoop to make balls of the cookie dough and stuck them in the freezer while I churned the chocolate ice cream.  Once the ice cream was done, I layered it in the container with the chunks of cookie dough so that there would be lots of cookie dough in every scoop.

The verdict?  We're all sad that we finished this one off this evening (well, except for G).  I can't believe I didn't think to add cookie dough to chocolate ice cream before this.  I'll definitely make this one again, and am already thinking of other combinations to try.  Like maybe peanut butter cookie dough in chocolate ice cream. =)

As I mentioned before, Michelle has this great post where you can find the recipe for the cookie dough (as well as her version of the chocolate ice cream).  You can find the Darkest Chocolate Ice Cream recipe in Jeni's book or here at Saveur.  This is my final recipe for my friend Phyl's Ice Cream Week.  Be sure to check out his post for some links to other yummy flavors.

One-sentence Wednesday - From the heart

For our Valentine's Day breakfast, I tweaked a scone recipe from King Arthur Flour--substituting cocoa powder for some of the flour (I used 42 grams of cocoa & 285 grams of flour) and adding a cup (170 grams) of chocolate chips--cut my scones into hearts, baked them for 18 minutes (skipping the freezing step), and added a simple glaze (milk & powdered sugar); the girls were impressed that I made them heart-shaped. =)

P is for perfect, they're close enough for me

Monday was a mostly lazy day around here.  I was lucky enough to have the day off due to the holiday.  It was just me and Brianna at home; I sent Gillian to daycare so I didn't have to listen to the two of them arguing. =)  Actually, it was just as much because I knew I needed to take Brianna shoe shopping, and you couldn't pay me enough to do that with both of them in tow.  (I like to think I've learned my lesson--the hard way--with that one.)  I was pleasantly surprised that the shopping went pretty quickly.  I was just plain old surprised at how much B's feet had grown--the salesperson said that the new shoes she picked run a bit small, but we still had to buy a size 4 (!) to make sure she had a bit of growing room.  Crazy.

Other than the shopping, we were pretty lazy--we sat around and watched cartoons.  I napped; Brianna read.  I did summon up the energy to bake some cookies, though.  This is yet another one of those recipes that I've made a whole bunch but never blogged.  Everybody needs a good chocolate chip cookie recipe in their repertoire.  For the longest time, mine was the one in my Betty Crocker cookbook, and I do still make that one sometimes.  But a couple years ago, Cook's Illustrated published a recipe for what they claimed to be the Perfect Chocolate Chip Cookie.  

Their definition of perfect is cookies that are chewy in the middle but crisp on the edges, with lots of buttery, toffee-like flavor.  Sounds pretty good to me!  The keys to achieving that flavor are browned butter--melted butter makes for a chewier cookie, and browning it adds flavor--and dark brown sugar.  For the texture, besides melting the butter they went with a somewhat unique mixing method to dissolve some of the sugar (helps with the crisp edges) and also removed an egg white for more chewiness.  The recipe says it makes 16 cookies.  Those must be some huge cookies!  I made mine smaller (still about 3" across) and got twice as many.  I baked them for 12 minutes.  For this batch, I skipped the nuts (which I'd like but my girls wouldn't eat) in favor of a mix of semisweet and bittersweet chocolate chips.  

The verdict?  Well, the dough itself is extremely dangerous--to the point where I'm not usually very interested in eating the cookies once they're baked because I've eaten too much dough. =)  I'm a sucker for anything with browned butter.  The baked cookies are really good, too.  I've made quite a few variations over time--the most popular (with people outside my house) was probably the batch I made with pecans and white chocolate chips.  This recipe is my pantry focus for this month--I always have the dough ingredients on hand, and the mix-ins can be whatever I have in the pantry that sounds good.

If you'd like to make these for yourself, you can find the recipe here at Cook's Illustrated.  My friend Tracey also has it on her blog.  

Until we meet again (soon!)

I posted at the end of last week that I've been blogging for four years now.  I wasn't entirely sure how to begin.  I started by just posting some of our favorites, and assorted things that I decided to make.  So not that much different from what I do now. =)  That got me through the first month or so.  Then I decided to be brave.  After reading this post from Peabody, I decided to join a fairly new baking group called Tuesdays with Dorie.  At the time I thought I was crazy, but it's one of the best things I ever did. I've learned to bake lots of amazing things, and made some fantastic friends.  

In the beginning, I participated almost every week.  Over time, other things (work & family being two of the biggest) claimed more of my time than they used to, though I still tried to keep up.  For the past couple months, I've still been baking a lot of the time, but haven't always had the time or felt the inspiration to write.  And now, after four years, we've come to the end of the book.  Don't worry, you'll continue to see Dorie recipes here on my blog, since there are some that I haven't posted that I want to.  Not to mention the fact that Dorie has written other books.  But more about that in a bit.  

  

I was looking through some of my earliest blog posts and was amazed to see how much my girls have grown.  When I started all this, Brianna was about the age that Gillian is now.  Wow.  After getting a new baking book for Christmas, Brianna made us breakfast (mini corn muffins) on Monday pretty much all by herself.  I have to say, it's quite a change to be just a coach when you're used to being the baker.  I promised Gillian that she could help me with the TWD recipe, fittingly the Kids' Thumbprints.  She helped me measure things on the scale and add them to the mixing bowl.  When the dough was done, she helped me shape it into balls and did most of the thumbprints.  Her only complaint was that she doesn't really like peanut butter. =)

We mostly followed the recipe as written.  I did chill the dough for a bit after it was made, since it seemed kind of soft.  To make sure the dough balls were all the same size, I used my #70 disher to portion the dough, which we then rolled between our hands to form smooth balls.  We filled most of the cookies with a couple big chocolate chips, but left a few empty to be filled with raspberry jam after baking.  A handful of cookies ended up with both when I discovered that I had a little jam left over.  The size of cookies we made took 14 minutes to bake.  We did skip the chopped nuts on the outside of the cookies; I knew there was no way the girls would even consider eating them that way.

The verdict?  Well like I said, G doesn't like peanut butter, so she isn't a huge fan of the cookies.  B thought that they were okay, but nothing great.  Fortunately, Jamie liked them a lot.  And I'm sure I'll be able to find a home for any extra cookies.  I was surprised to find that I preferred the jam ones.  I think it's because the chips didn't melt to fill the thumbprints (which makes sense, in retrospect).  If I make these again, I'll used chopped chocolate instead of chips, or just fill the holes with ganache after baking.

If you'd like to try the recipe, you can find it in Baking From My Home to Yours, of course.  For this final week of this incarnation of TWD, Dorie herself is our host and will have the recipe up as well.  If you're not currently a member of Tuesdays with Dorie, membership in the group will be opening up again very soon.  The next book will be Baking with Julia.  I've had a copy of the book for a long time, but haven't really baked from it.  I'm hoping that this will be the push I need to pull it off the shelf.  

I'm sure there will be lots of participants this week, so be sure to check out all the Links!

Chocolate for Monday

While I have been reveling in fall flavors (apples, pumpkin, lots of spices), not everyone around here is quite as happy about it.  In fact, as I was assessing dessert options one night a few weeks ago (ginger crackles or caramel candy corn), Gillian looked at me and said, "Mommy, can't you just make us something chocolate?!"  Something chocolate often means brownies, but I was more in the mood for cookie baking.  So I hit the books to see what I could find.  Actually, I hit the magazines, too.  While I was waiting for all the new holiday baking magazines to arrive on the shelves, I pulled out some of my old ones for inspiration.  That's where I found these.

"These" are Triple Chocolate Cookies from the folks at America's Test Kitchen.  I found the recipe in my 2009 Cook's Illustrated Holiday Baking issue.  Definitely no shortage of chocolate in these!  The three chocolates referred to in the title are unsweetened chocolate and bittersweet chocolate chips, which are melted (along with the butter) and added to the batter, and semisweet chocolate chips that are stirred in at the end.  The mixing method reminds me more of making brownies than most cookie recipes.  First, the eggs and sugar are beaten together for several minutes.  Vanilla and coffee (I used espresso powder) are added for flavoring, then the melted chocolate/butter mixture is mixed in.  Finally, flour, salt and a bit of baking powder are folded in.  Since the batter is very soft, you let it sit at room temperature for half an hour or so to firm up.  I made my cookies a bit smaller than the recipe called for and baked them for about 10 minutes.

The verdict?  Well, Gillian was definitely thrilled with these cookies. =)  Brianna seemed pretty happy, too.  In fact, I think they were a hit with everyone here, so I'm sure I'll be making them again.  While they were fine with just the chocolates, I bet they'd be pretty tasty with some toasted pecans or dried cranberries or cherries mixed in.

While these aren't a traditional holiday cookie, if you're craving chocolate this time of year (or just need it to treat a case of the Mondays), I recommend trying these out.  You can find the recipe online at either Cook's Country or America's Test Kitchen.  For other great recipes from magazines, check out Magazine Mondays over at Cream Puffs in Venice!

Chocolate for breakfast

I'm taking a short break from my Ice Cream Week (and a half) to bring you these yummy muffins.  This week's Tuesdays with Dorie recipe was selected by Bridget of The Way the Cookie Crumbles.  She picked Chocolate Chunk Muffins. When I first read the pick for this week, my first thought was that I was sure I'd made this recipe before.  After all, how could I go three and a half years baking from this book and skip over something with so much chocolate?  Especially since my girls love anything with chocolate chips/chunks.  I looked through my archives, but there was no evidence that I've made these before. 

Like most muffins, these were easy to mix up.  You mix the dry ingredients in one bowl, the wet ingredients in another (in this case, two others), pour the wet on top of the dry, and gently mix until just barely incorporated.  I used regular Hershey's cocoa powder and 58% El Rey chocolate in the muffins.  For the chunks, I actually used chocolate chips, 63% dark chocolate chips from Guittard.  I loved the texture of the muffin batter--not at all runny.  That was good, because it always seems like when I have a runny batter, I end up with flat tops (on muffins or cupcakes) that bake into each other.  No such problems here!  I ended up baking my muffins for 20 minutes.

The verdict?  Gillian will always love scones more, but these muffins were deemed an acceptable way to start off our Independence Day.  =)  Anything with chocolate chips tends to go over well in this house.  The girls ate theirs plain, but I topped mine with some raspberry fruit butter, which was a very good combination.  I love raspberry and chocolate together.

For this week's recipe, head over to Bridget's blog.  And to see what everyone else thought of these, check out the Links.   Stay tuned for another great chocolate/raspberry combination tomorrow!

Army of Darkness

One of the things I didn't mention in my "summer vacation" post was why Dorie was in Austin to begin with.  She was here for the annual IACP conference.  I'm sure all the members of Tuesdays with Dorie and French Fridays with Dorie were very excited to see that Around My French Table won for both best general cookbook and cookbook of the year.  This isn't the first time that Dorie has won an IACP award, either.  The IACP featured her as part of their celebration of 25 years of cookbook awards.

I love Dorie's cookbooks--I have 5 of them--not just because she writes great recipes, but because of the way she writes them.  I buy cookbooks because I like to read them, not just to bake or cook from them.  Dorie puts great stories in hers, about the recipes and where they came from, but she also includes lots of great information about ingredients and techniques.  I love how descriptive she is in her instructions.  One of my favorites is when she is talking about making tart dough in the food processor.  "The dough...forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change--heads up."  Dorie's books are filled with lots of little tidbits like that. 

Jacque of Daisy Lane Cakes picked Chocolate Biscotti for us to make this week.  We've made biscotti once before (which I happened to post on G's 2nd birthday--my, how she's grown!).  I was excited to see how this chocolate version would turn out.  I remember from last time that there was some confusion and discussion because in that recipe, Dorie instructs you to "stand them [the biscotti] up like a marching band" for their second bake.  To me, it was clear that she meant to have the biscotti in the same orientation as they were in the log, just cut apart, as opposed to laying them down on the cut sides.  (That way both sides dry out at once and you don't have to flip the cookies over partway through the baking time.) But it confused a few people.  In this week's recipe, the instruction is a bit different--you're supposed to "stand the slices up on the baking sheet--you'll have an army of biscotti."  Marching bands and armies, how many cookbooks have those? =)

I decided to pass on the nuts for my batch of cookies, and turned to the Playing Around section for other ideas.  I'm not a big fan of dried cherries, but decided to go with another dried fruit that I've subbed for cherries in the past--cranberries.  I went with 100 grams of sweetened dried cranberries and about 120 grams of mini chocolate chips.  I used some of my stash of Scharffen Berger cocoa and reduced the espresso powder to just one tablespoon.  And I topped my biscotti with some Swedish pearl sugar (which you can find at IKEA).

The verdict?  These were really tasty!  I love the look of the pearl sugar on top of the dark biscotti.  As many times as I've tried the combination now, I'm still amazed at how well the tart cranberries pair with dark chocolate. If you haven't tried them together, you should.  I shared my army of biscotti with some daycare teachers and some coworkers, and everyone liked them.

If you'd like to try these for yourself, Jacque has the recipe in her post.  And to see what everyone else thought of this week's recipe, check out the Links!