I have found some magnificent recipes over the past two months that I need to share here.
To begin with, I made the most amazing cookies of all time. They are from the Baked cookbook and are ridiculous. They are called Monster Cookies, so I made them for Halloween. I have made them once or twice since because they truly are amazing. The Monster Cookies are oatmeal, peanut butter, chocolate chip, M&M cookies. Yes, you hear right, all of those things go into one cookie. And they are amazing. They are not super sweet, especially considering what's in them, but they are gooey and chewy and chocolatey and delicious.
As we know, I have issues reposting recipes without permission, but luckily for your guys, everyone else in the world does not share my intellectual property concerns (damn librarianship!). Here is a link to the recipe on someone else's site.
I will admit that I messed with the recipe a little when I made them the second time. Shocking, I know. But in this case, all I did was add Reese's Pieces, in addition to the chocolate chips, M&Ms and all the rest of the stuff. They only made it more amazing.
The Salted Caramel Brownies
So, remember the Sweet and Salty Cake from a few months ago? You know, my masterpiece as a baker. Well, it turns out that the Baked boys have a salted caramel brownie recipe that uses that same salted caramel. So I made them. And somehow I didn't take a picture, which is really too bad because these brownies are maybe the most amazing brownies I've ever had.
The recipe for these aren't actually in my cookbook, I think it's in the second book they put out. I have the regular brownie recipe in my book though, and it turns out that to make the salted caramel brownies, you just put a layer of salted caramel in the middle before you bake them. I had some salted caramel left over from when I accidentally set off my smoke detector three times in one night, so I thought I'd make them.
The reason this recipe is so good is less because of the caramel (which is admittedly amazing), and more because of the 11oz of high quality chocolate and five eggs. It's actually the reason I am in the process of bankrupting myself with the purchase of Scharffen Berger chocolate. It really is so much better when you start with a high-quality product. Who knew?
Anyway, these are delicious. I made them again in lieu of a birthday cake for a coworker. They're pretty easy to make too, if you have a better knowledge of non-fire-inducing caramel chemistry than I do. Or if you already have the caramel in your fridge.
Here's a link to the recipe on some other rule-breaker's website.
The Double Chocolate Peppermint Crunch Cookies
So, it seems that I have no only been failing as a blogger recently, but also as a photographer, because I have no picture of these cookies either. I can link you directly to a website for the recipe for this one though, so I think I get points for that. These cookies were pretty amazing. They had the consistency of brownies on the inside, but the firmness of a cookie on the outside. I also used the better (Scharffen Berger) chocolate to make them. Also, from my perspective, there is very little you can do wrong with melted 60%+ chocolate, cocoa powder, chocolate chips and crushed candy canes.
The only thing that's persnickety about this recipe is that you have to drizzle the baked cookies with melted chocolate and then put on crushed candy cane pieces. That being said, it was a pretty easy recipe to make. I found these to be great to keep in the freezer. I had a last minute holiday party and was able to pull out a bunch of them and bring them over.
This is the picture from the Epicurious website. Mine actually looked pretty much the same.
The Chocolate Peppermint Chanukah Cake
At Thanksgiving, when I was all high on cooking and praise, I volunteered to make a cake for our family Chanukah party. Three weeks later, when it came time to make the cake, I was a little baked out, but I persevered! I was in a peppermint mood (see above and below), and decided to recreate the Zivah Lily cake, which I actually now know is a Baked recipe, even though I didn't know it then.
I made the cake and peppermint ganache. I used peppermint schnapps only in the ganache instead of a mixture of peppermint and creme de menthe. For the buttercream icing, I didn't have the energy to make the recipe from the book (which I now owned), and so I cheated. I am openly admitting this on the Internet too, so now everyone knows. I had some icings from previous recipes in my fridge, so I mixed it all together, added some butter, more sugar, a bunch of schnapps, and a large amount of blue food coloring. It actually came together quite nicely. It was remarkably fluffy and smooth.
I put the cake together with the three layers of chocolate cake, a layer of buttercream, layer of ganache, and so on. I frosted the whole thing with the ganache. The ganache
Not really sure how this next part happened, but I applaud my family for their sense of architecture and balance.
The Peppermint Gift Boxes
Each year at the holidays I give gifts to some of the people who work in my school. I strongly believe that by keeping the custodial and production center staff in sweets and treats makes my working life a far more enjoyable experience. Usually, I make chocolate peppermint fudge and it goes over well. One time I made chocolate-dipped candied grapefruit rind, but that didn't go too well. Turns out not everyone shares my slight obsession with grapefruit.
This year, I went with the old standby of fudge, but kicked it up a notch by adding white and dark chocolate peppermint bark as well. I also found some pretty silver cupcake boxes that were perfectly sized for the gifts. I boxed them up and they were met with great acclaim. I am happy to have done my part to keep people fat and happy this holiday season!
In the French bread baking class I took in October, we learned how to make something called a Fougasse, which is basically a French focaccia. You make it by making two balls of dough and forming them into teardrop shapes. Then you put a bunch of garlic oil, blue cheese and rosemary on top of one layer and the second layer on top of that. The you coat that with some more garlic oil and yummy stuff and then you snip it in all kinds of snazzy ways until it turns into a leaf. It was actually pretty easy to make and tasted amazing.
This is the one I made in class:
And this is the one we made for Thanksgiving:
The Apple Pie
Remember in October when I dragged my friends apple picking? We went to that place in the middle of nowhere and there was a lot of traffic and then I forced them all to take a wide variety of ridiculous pictures and somehow ended up getting a bunch of apples chucked at me as I stood there innocently. My friends love me. (I know this because they continue to come apple picking every year as long as I organize it).
Anyway, you know that part that comes after apple picking when you get home and you have 8,000lbs of apples and you unload them all over your counter and then you kind of stare at them for a while. And they stare back. And you start imagining ways you can cook them and then you start imagining ways you can cook them without having to peel them because everyone knows that peeling apples is pretty much the worst thing ever? Well, this pie came right about then.
Honestly, I don't remember how I made the pie filling. It involved sauteing the apples with some brown sugar and I want to say either bourbon or spiced rum. Spiced rum is likely, because that sounds like something I'd like better with apples. I do know I used the best pie crust recipe in the world. It's the Cook's Illustrated vodka pie crust recipe. You put vodka in the crust because it does magic with the gluten content. That's right, it's magic. (Magic is what I call things like chemistry and math I don't understand). Anyway, here's the recipe and some pictures of my beautiful pie. Christmas weekend it finally got to come out of the freezer and get cooked. It was delicious!
So, that's it for me in 2011. I'll be back on track come the new year!