These simple, delicious cookies (from BraveTart) are not made with your standard, everyday chocolate chip morsels, but instead are chock full of coarsely hand-chopped chocolate bar pieces, so I guess technically, they should be called chocolate chunk cookies.They come out of the oven (which, by the way, is the best time to eat them) chewy with crispy crunchy edges. One of the best things about these cookies, besides the speed and simplicity of the preparation, is that you can use a wide variety of chocolatesâ€¦any kind you like. For these, I chopped up a dark chocolate bar, a milk chocolate bar and milk chocolate with hazelnut bar. The cocoa butter in the chocolate bars thickens the dough and flavors it so the cookies donâ€™t taste, and the dough doesnâ€™t behave, the same as if store-bought chocolate chip morsels were used…and thatâ€™s a good thing because they end up tasting way better, with a great, but subtle, butterscotchy flavor. Read More …
There’s nothing better then homemade pizza and this crust is simple and delicious. If you need sourdough starter, check out my bread post from last week, where you’ll find a link to get FREE sourdough starter. I prefer thin crust pizzas (being from the New York area…where we make REAL pizza), but if you prefer a thicker crust, it’s all here in the printable recipe. This is one of those recipes that appears to be a little vague at first, but once you try it and get the feel for how the dough should come together, it’s simple and quick to replicate whenever you get the urge…which for me, seems to happen about 3-4 times a week lately. And since the recipe makes 3 crusts which freeze incredibly well,Â you actually don’t have it make it that often. Just take one out of the freezer, and in about 3 hours, it’s ready to roll. The crust is also very versatile and can be used in dozens of different ways. Just the other day, I topped one with just caramelized onions, crumbled goat cheese and drizzled some olive oil on it and it was amazing.
For the printable recipe, please click below…
If you crave fresh hot-out-of-the-oven baguettes, but you didn’t think it was possible to make them at home, here is the proof (see what I did there?) that not only can it be done, but it can be done relatively quickly and easily and can rival those found at the best bakeries. It’s from a great book, Local Breads, by Dan Leader. It only takes about 4 hours (much of which is just waiting around) and doesn’t require any special equipment. Give it a try when you have a little time…you won’t regret it..and as an added bonus, it makes your house smell great!
Please click here for the printable recipe.
The best way to keep bread is at room temperature. After 2-3 days, you should wrap the bread well, put it in a freezer bag and freeze it.Â Never store any bread in the refrigerator, because the cold temperature (38Âº-40Âº) accelerates the crystallization of the starches, causing the bread to stale much faster. When I bake a bread, as soon as it cools completely, I cut it, freeze half immediately and keep the other half cut-side down on a cutting board covered with a clean cloth. When that’s consumed, I take out the frozen half, defrost it at room temperature or wrap it in foil and bake in a 450Âº oven for 10 minutes and it tastes just as good as the day it was baked.
Awhile back I wrote about how important it is to have a great scale, like the OXO Good Grips Scale, and to weigh ingredients for consistent results. As you’ve probably experienced, Americans seldom give weights in recipes, but in the UK, they almost always do. Well, over at Lifehacker, someone named Jesseg came up with an amazingly simple, yet inciteful, idea…when looking for recipes, search using google.co.uk, rather than google.com and the recipes you find will almost always have weights…just make sure you remember to convert Celsius to Fahrenheit, or your stuff may never get done!
When a recipe calls for a cup of flour, most people just scoop out a “cup” and then level it off with a knife…easy and fast but, unfortunately, not very accurate or consistent. A little too much flour here or sugar there, and instead of a delicious chewy cookie you could end up with rockhard paperweight better suited for self-defense then dessert.Â That’s why weighing ingredients, especially when baking, is essential. A great scale, like the OXO Good Grips Scale, is an important tool for success in the kitchen. I try to give ingredients in my recipes by both weight and volume, but if you encounter a recipe that doesn’t, King Arthur Flour has a really helpful Master weight chart for just about every commonly used ingredient in baking. If you need to convert to metric or vice-versa, just click here for some charts to help with converting metric equivalents or try this interactive Online Cooking Converter that converts cooking units instantly…it’s amazing! Once you start weighing ingredients, you’ll see an incredible improvement in outcomes and consistency.
Thanks to Good Housekeeping for the photo.
Everyone loves these cookies…that’s because they can be made to everyone’s taste. The basic recipe is really simple, but the beauty of it is that you can add any filling you like, so everyone gets what they want. From raspberry jam to cinnamon and sugar to chocolatey goodness, no one goes away disappointed…and they not only taste great, but they look incredible. The secret to slicing them into neat, perfectly round cookies before baking is to use dental floss (unwaxed and unflavored…although I guess you could go for a minty floss to accent the chocolate cookies…or not!). Just wrap it around the cookie logs and tighten it as if tying a knot to make a perfect, round cookie.
Please click here for the printable recipe.
When you bake your own bread and love to eat it straight out of the oven, you know how hard it is to get a good, even slice from fresh-out-of-the-oven, warm bread. This Oregon Bread and Bagel Knife (another non-essential but really cool kitchen tool), made of Red Alder, a sustainable hardwood, has a beveled, scalloped edge (it never needs sharpening) that works like a super-sharp saw to cut a neat, uniform width slice of that crusty, aromatic freshly baked no-knead sourdough whole wheat pumpkin seed encrusted loaf that you can then slather in butter and watch as it melts into the nooks and crannies…ok, I’m getting a little carried away here, but there really is nothing better then homemade bread.
This knife is also perfect for cutting bagels, ripe tomatoes and just about anything else that you may have trouble slicing with a conventional knife…and, with the beautiful Red Alder handle, a hardwood that flourishes in the Pacific Northwest, it looks really great just sitting there on the kitchen counter or even hanging on your kitchen wall. It has an American-Made stainless steel blade that is double-ground, serrated & ultra-thin, the same blade that is used in industrial bread slicers that make thousands of slices a day.
This also makes a great gift for the cook who has everything…that’s how I got it (thanks Ned and Debi)!
For those of you that are freaking out over the news that the Girl Scouts are cutting their cookie line-up down to six varieties because of the stale economy (this is huge national news…just check out The Wall Street Journal), there is help online. One of my favorite blogs, Baking Bites, has a great post on how to make your own. And if your favorite cookie isn’t covered in that post, check out Chow. Fijis, Slim Mints, Do-Si-Dos, Samoas, Tagalongs…they’re all there for the making. Even if your favorite isn’t being scratched from the line-up, you should give these recipes a shot. Like most things, they really taste better when you make them yourself.