Archive for September, 2009

September 22, 2009

Hello again!

So here I am at college in a dorm with nary an oven in sight… but I decided that wouldn’t stop me from getting my baking fixes this semester.  Solution? make friends living off campus with beautiful full kitchens!

This past weekend, a group of us went to Saratoga Apple on a perfect fall day of apple picking, apple cider donuts, and perhaps some stealing of pumpkins that I was not involved with. (Sorry for the poor photo quality – only had my phone with me!)

IMG_0068Taking a rest from a strenuous afternoon of apple picking.

IMG_0070
pumpkin stealing?

We headed back to the house with the intention to make little apple galettes. My new friend Sam whipped up some pie crust in her food processor, and chopped up apples with cinnamon, sugar, and some lemon juice. We got too impatient for it to chill all the way and our galettes were looking a little sloppy.  Soo we just pressed the dough into a muffin tin and filled them with our apple filling – which came out quite nicely! Cup-pies! (Pushing Daisies anyone?)

So hopefully my little blog won’t be going into complete hibernation this fall after all!

September 9, 2009

Goodbye for now :)

Hi friends!

The summer is over and I am back in my dorm room with sadly no kitchen facilities.  I am probably going to mostly be on hiatus from now until Thanksgiving and Christmas (at which point I hope to bombard you with many amazing treats).  But it has been so much fun documenting my baking adventures this summer, and I hope any readers lurking out there have been enjoying it too.

I”ll be back!

September 7, 2009

Caramel fail

These cookies weren’t a total failure.  In fact they tasted pretty good.  But the idea of wrapping chocolate cookie dough around caramel squares failed when the caramel squares kind of fell out of the bottom. And were really hard and chewy.  Like as in jaws glued together.  But besides that, they tasted pretty good!  The chocolate cookie itself was really yummy – but it is really important not to overcook this chocolate cookie because they it gets hard and not good.

…As evidenced by my true failure – the chocolate peanut butter thumbprint cookies. I didn’t even bother taking pictures since they were so ugly and weird tasting.  The chocolate cookie went super hard, and the peanut butter mixture that I tried to concoct cooked funny and just didn’t taste right. Oh well.  I gave them to my friend Jasper to eat because he eats anything.  Sorry Jasper.

When I thought of making these cookies, I was really excited about having this cool novel idea, but then when I was searching my bookmarks for a recipe, I came upon this recipe that did the exact same thing, but with rolos. Which I think would be kind of amazing.

(Sorry about the less than great pictures – I also had a camera fail and had to use my cell phone camera!)

Chocolate Caramel Cookies
(adapted from Love at First Bite)

2 and 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 tsp. vanilla
2 eggs
30-36 caramel squares (the original used Rolos)
2 Tbsp. sugar

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well.

3. Refrigerate and chill dough for 30 minutes.

4. Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Try to get more of the dough on the bottom side of the cookie. Roll each dough ball in sugar.

5. Place on ungreased cookie sheet and bake for 7-10 minutes. Don’t over bake!! Let cool on pan for 1 minute then take off and place on cookie cooling rack.

Makes about 35 cookies.

September 2, 2009

Sometimes, you just gotta bake

I’ve been doing a little freelance work for my mom this summer – typing up student journals from one of her classes in order to earn a little extra money before heading to school.  Usually I’m pretty good about the discipline required for that type of work, but today, I failed miserable.

What can I say? Apple Cobbler Cookies called.

I’ve been trying to use up all the random chocolate chips I bought this summer before I leave for school. I recently made cookies for a party using a basic chocolate chip cookie base and then used chocolate, white chocolate, caramel, and peanut butter chips.  All I had left was a bag of cinnamon chips.  Then I noticed we had some apples.  And I just couldn’t possibly sit down and work on my computer until I had baked them both into something delicious.

I found a recipe for these Blueberry Oatmeal Cookies in which they said it tasted like blueberry cobbler.  Well, I substituted apples and added cinnamon chips – so mine tasted like apple cobbler.  The apples were a surprising taste that you don’t often find in cookies – crisp and tart and juicy to cut the massive sweetness of brown sugar and cinnamon.

Apple Cobbler Cookies

1/2 cup white whole wheat flour
1/2 cup all purpose white flour
3/4 teaspoon cinnamon (I might reduce this next time – since I also added cinnamon chips)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 stick unsalted butter, room temperature
1 cup dark brown sugar, packed
1 teaspoon vanilla
1 large egg
1 1/2 cups quick-cooking oats (not instant)
1/2 cup cinnamon chips
1 cup apples, very finely diced

Preheat oven to 350 degrees F.

Remove 1 teaspoon of flour from the total 1 cup measure and set aside. Mix the remaining flour, cinnamon, salt, baking soda and baking powder together in a bowl; set aside.

Beat the butter and brown sugar using high speed of an electric mixer until creamy. Beat in the vanilla, then add the egg and beat just until incorporated. Gradually add the flour mixture to batter, stirring just until absorbed. Then stir in oats and chips.  Toss the apples in the reserved teaspoon of flour and stir in.

Carefully shape into balls about 1 inch in diameter and space about 2 ½ inches apart on cookie sheets.

Bake at 350 degrees for 12-15 minutes (check at 10). Let cool on cookie sheets for about 3 minutes, then transfer to a wire rack to cool. I yielded about 30 cookies.

Thanks to my Pop for taking these awesome pictures this time around! (At this rate, I’ll never have to take another photo myself – and I pay in cookies!)