April 6, 2014April 6, 2014 by Rachel Sally

For Sansa

Valar morghulis.
Valar dohaeris.

Finally, finally, finally.
After months of agonizing waiting, frenzied reading, and greedy marathon-watching, Season 4 of The Best Show Ever Made is here.
It premiers tonight. HBO. Don’t miss it. (Have you seen the new trailer?)

It’s April 6th. Game of Thrones. Season 4. Premiers. Tonight. Be still, my beating heart.

I recently finished A Dance with Dragons, the 5th book in the series.
George R.R. Martin takes no prisoners.
I am so transported by his writing, and the show even more so, I dare say.
I’m really glad that I watched part of the show before reading the books, which is a first, because the sets that they dream up are truly magical and fantastic, arguably better than what my imagination would have filled in.
This way, when I read the books, I can visualize the characters and their homes and country very clearly.
Normally, I’m an advocate for experiencing a series the opposite way, books first, then movie/T.V. show, but Game of Thrones is special.
It’s a cinematic masterpiece.

I’ve rewatched season 3 for the 90th time, and I have this on repeat while I ~~study~~ daydream all day and snack on these cakes.
I am so ready, y’all. I can’t even express it.

Sansa: “Lemon cakes are my favourite!”
Lady Olenna: “So we’ve heard.”

(Our first introduction to Lady Olenna, that marvelously dry and brutal little bird.)

Poor, miserable Sansa.
We can only wait for her luck to turn around and her life to stop constantly falling to pieces (or die, knowing G.R.R.M).
She really does love lemon cakes, as is made abundantly clear by all the mentions of these little treats.

In honor of her, I made dainty lemon cakes to share today.
These are incredibly quick to make, about 40 minutes from start to stuffing them in your face.
These have only seven ingredients, and no chemical leavening! If we are really trying to be accurate, these cakes come incredibly close to ingredients available in Westeros.

IMG_8905_01

The cakes are light and delicate, crumbly and ever so slightly sweet, buttery and full of lemon, the glaze sticky and luxuriously tangy.

Where the glaze sinks into the warm cake, pockets of puckery sweetness form, prompting a finger licking so as not to lose any of the precious, sticky icing.
The cakes themselves are redolent with butter, vanilla, and lemon, with a fine textured crumb and crisp edges.
I think they’d go over quite well with Lady Sansa of House Stark, and they will fit right in as a snack during the premiere tonight.

These are best served with a piping hot cup of milky black tea and the heads of your enemies.

Sansa’s Lemon Cakes
makes 15-18 small cakes

ingredients:
for the cakes:
6 ounces (1 1/2 sticks) butter, plus extra for greasing the pans
4 eggs
2/3 cup sugar
pinch sea salt
zest of two lemons
1 teaspoon vanilla extract
3/4 cup flour

for the glaze:
1/4 cup plus 2 tablespoons granulated sugar
5 tablespoons fresh squeezed lemon juice
1 tablespoon water
2 tablespoons dried milk powder
1 tablespoon butter

directions:
Make the cakes: first, brown the butter until very dark, almost burnt, then strain out the solids by pouring the butter over a mesh sieve lined with 2 paper towels.
Allow to cool, then squeeze out the extra butter in the paper towels and set aside to cool to room temperature.
Preheat oven to 350 degrees and butter your mini muffin tins or mini tart shells very well with melted butter– be sure to get in all the grooves.
Place eggs in the bowl of a stand mixer fitted with the whisk attachment with a pinch of sea salt and begin to beat on high.
Meanwhile, zest 2 lemons into a bowl with the sugar and rub very well with your fingertips to release the essential oils.
When eggs are beginning to become light colored and fluffy, start to slowly stream in the lemon sugar.
Whip for about 6 minutes, until quadrupled in size and very light colored.
Pour in the vanilla and beat until combined, 10 seconds.
Sprinkle the flour on top of the eggs, then pour the cooled butter over the flour.
Gently fold batter to combine, being sure to incorporate any pockets of flour.
Batter will deflate slightly, but still be very light when you are done folding.
Scoop rounded tablespoons into your pans, filling them 2/3 of the way full.
Bake for 15 minutes, until deeply golden and springy to the touch.
Immediately turn the cakes out of their molds, and set aside while you make the glaze.

Make the glaze: place sugar, lemon juice, and water in a small pot.
Heat until boiling and bubbling, cook for 1 minute, then whisk in the milk powder and butter.
Whisk very well; glaze should be sticky but homogeneous and still pourable when hot.
Pour a teaspoon or so of glaze over each warm cake, then set aside to cool and set.

Enjoy with tea!

March 15, 2014 by Rachel Sally

It Gets Better

“When I was a girl, my life was music that was always getting louder. Everything moved me.
A dog following a stranger. That made me feel so much. A calendar that showed the wrong month.
I could have cried over it. I did.
Where the smoke from a chimney ended. How an overturned bottle rested at the edge of a table.
I spent my life learning to feel less. Every day I felt less. Is that growing old? Or is it something worse?
You cannot protect yourself from sadness without protecting yourself from happiness.”

— Jonathan Safran Foer | Everything is Illuminated

Eleven weeks has this year been.

Magically have the hours stretched into days, weeks, months.
In the moment, the minutes melted like molasses, yet here we are, looking back at the accumulation of time piled high like snow drifts.
The quarter gusted by, ruffling my hair, picking at the edges of my jacket, freezing my salty tears to icicles.

Time, that infallible, indefatigable soldier, marches on.
I pool myself at his knees, pull at his clothes, cry, implore him for more, more, more.
I beg a retreat, a repeat– just one– beg for second chances, for one minute, one hour longer.

But he is deaf, this cruel god. There is no rewinding, no turning back.
Done is done; done is done, calls his war drum.
Onward we march. Forward we go.

Eleven weeks has this year been.

One, two, three months. Two thousand fourteen. Twenty fourteen.

The year began as a frenzy of tears, of dually joyous and grieving reunions, of family and love and support and then fell into a deep well of loneliness and numbness, of steely walls and wintry blues, of homesickness and exhaustion.
Slowly, though, 2014 stabilized to an equilibrium.
Just as there was sadness, there was celebration.
Just as there was remembrance, there was readjustment and renewal (even some resolutions).

Healing is not easy.
But you cannot protect yourself from sadness without protecting yourself from happiness.
One walks hand in hand with the other.
And so must we, as their waves beat down on our beaches, as they soften and change our malleable souls.
This submission is not comfortable; it is not easy.

We do not like to be changed.

Yet what can I say? It gets better.

Things get better. I don’t eat dinner alone in the stairwell anymore, cold and alone. I let warmth into my life.
I don’t cry when I’m falling asleep; I don’t cry when I wake up. I smile, and stretch, long and satisfying.
I don’t feel like my lungs are collapsing in on themselves when I think about you. I breathe deeper, and deeper still.
I don’t feel my heart break anew into a million pieces when I think about my father, his brothers, his mother. It aches, but I embrace it.
I don’t feel like I’ve been punched in the gut when I hear your name.
(Although I did feel like I was being punched, repeatedly, when I heard your voice. My body clenched and I started to sweat. I listened to it over and over and over.)
I am so proud and so grateful, and I close my eyes and remind myself of that instead.

There were times when I didn’t think it would get easier. When I felt hopeless, helpless, lost.
It did, though. I see it more and more as this quarter draws to a close.
Never forgetting. I miss you. I keep your picture in my wallet for good luck on my tests. I taped your picture to my wall– you’re a dreamcatcher for anything math-related because those kind of thoughts give me nightmares.
I’m sure you happily absorb them, and roll your eyes when they’re wrong.
No, never forgetting.
Just feeling my heart knit back together, feeling the rent be mended, one stitch of time by one.

Allowing it to get better.

If there was ever something that you would think couldn’t get better, it would be St. Louis Gooey Butter Cake.
The name alone is enough to give this impression. Gooey. Butter. Cake.

But oh, friends, oh. Does it ever get better. In a word, yes.
Let’s be clear and upfront about what gooey butter cake is.

There are two versions: one is the more classic, yeasted bottom, butter topped coffeecake-like confection, and one is Paula Deen’s dump-a-buncha-butter into a cake mix and slather it with cream cheese decadence. Christina Tosi makes a similar version.
That’s how you know it’s good.
1) the name
2) Paula Deen
3) Xtina Tosi

This is the decadent, preservative-filled type, but made better. Made way, way, way better.
No box mixes. Sans preservatives. Still just as easy.

First, the base. Normally a box of yellow cake mix with a stick o’ melted butter added.
Here, oats, brown sugar, plenty of salt, and brown butter are stirred together, turning into a thick, soft cookie base, with a hearty texture and assertive flavor.

Next, the topping. Cream cheese, more brown sugar, eggs, plenty of salt, and a heap of powdered sugar are beaten together to form the sticky, cheesecake-y layer.

After it bakes, the top is cracked and deeply golden, and the whole thing smells like brown butter-brown sugar heaven.
Shut your eyes to resist its seductive temptation, and stick it in the freezer. Overnight. This is the hardest part of this recipe.
When it comes out the next day, it’s dense and chewy, yet maintains its eponymous gooey-ness.
Dust it in more powdered sugar, slice, and dive right in.

One bite and there’s no going back.
It just got better, fam.

Brown Sugar Oatmeal Gooey Butter Cake
makes an 8×8 pan
heavily adapted from Christina Tosi (originally via the now defunct Gilt Taste)

ingredients:
for the base:
3/4 cup rolled oats
1 teaspoon kosher salt
3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup (8 tablespoons) butter
2 egg yolks
1 egg
1 1/2 cups flour
1 tablespoon baking powder

for the topping:
8 ounces cream cheese
hefty pinch salt
6 packed tablespoons (3 ounces) brown sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups (13 ounces) confectioner’s sugar

directions:
Preheat oven to 350 degrees F.
Line an 8×8 pan with parchment, then grease the parchment generously.
Place oats in the bottom of a bowl, then put sugars and salt mounded up to one side.
Place your butter in a heavy pan over medium heat.
After it melts, continue to cook it until it browns and becomes nutty and fragrant.
Pour browned butter over oats and allow to sit and marinate; after a few minutes, stir the sugars and salt together with the oats.
Beat in the egg and egg yolks.
Stir in the flour and baking powder.
Mixture will be crumbly but stick together when pressed.
Press into the bottom of your 8×8 pan; you will have some left over (leave 3/4 of an inch for the topping).
Prepare the topping:
Beat cream cheese and salt together until very light and fluffy, and no lumps remain.
Whip in the brown sugar until the mixture is no longer gritty, about 3 minutes.
Add in the eggs and vanilla and beat on high for another 3 minutes.
Sift the confectioner’s sugar over the top of the mixture and beat just until combined; scrape the sides of the bowl and make sure everything is homogeneous.
Spread the mixture over the crust, making sure it covers the entire thing.
Bake for 40-45 minutes, until puffed, golden, and crackly, with only a slight jiggle in the center.
Remove from oven and let cool; PLACE IN FREEZER for at least 4 hours, and up to one night.
To serve, remove from freezer and immediately slice; dust with plenty of powdered sugar.

February 26, 2014February 26, 2014 by Rachel Sally

Dulcia

“Carpamus dulcia, nostrum est
quod uiuis, cinis et manes et fabula fies.”

May we pluck sweet things, for after death we will be but ashes and a story.

-Persius 5.151-2

Henceforth, I think it should be called drool-ce de leche.

I mean, really.

Soft, smooth caramel, rich with milk and always with an extra pinch of salt.
Could there be anything better? Drizzle it on ice cream, put it into chocolates, sandwich it with cookies, fill cakes with it, stir it into coffee, eat it with a spoon… ahem.

Other than eating it from a spoon, these cookie bars are the best use for dulce de leche I have encountered.

A thick layer of brown butter shortbread, redolent of vanilla is bathed in salty-sweet dulce de leche, then topped with more brown butter shortbread crumbs.

7 ingredients. One bowl. By far the best bar cookies on this blog.

My favorite parts were the caramelized, crunchy edges, which I maximized by making these bars in a rectangular tart pan. Seriously addictive. I love desserts with more than one texture.
Between the crunchy edges lie bites of super soft caramel sandwiched with crumbly shortbread. Transcendent.

Best eaten with strong coffee or tea. With friends. It’s the only way to ensure you won’t eat the whole pan.

The dulce de leche I used in these bars was my first attempt at making it on the stove top, with a shortened simmering time and no water bath.
I added about a 1/4 cup of brown sugar and a few hefty pinches of salt to a can of sweetened condensed milk, and cooked it in a heavy pan until it caramelized. However, it hardened into (delicious) caramels, so I rewarmed it with 6 tablespoons of butter and another pinch of salt. The dulce de leche didn’t want to absorb the butter, even when it was warm and pliable, so I added 2 tablespoons of skim milk and blended it with my immersion blender.

What resulted was the creamiest, smoothest dulce de leche I’ve ever tasted in my life.
It was thick and spreadable, like La Salamandra (no joke) and was much richer than dulce de leche made with just sweetened condensed milk. It also took a tiny fraction of the time (somewhere around 30 minutes, versus 2 hours in the oven).

Since it was the result of dumping a bunch of unmeasured things into a sauce pot, I can’t give you a solid recipe.
Yet. It is in the works. I promise.

But! These bars are way too important not to share. Use some other recipe for dulce de leche, or even store-bought.(Do go for La Salamandra-type quality rather than Nestle, though…)

Here are some options:
the best way to make dulce de leche from a can (this is what I usually do)
completely homemade dulce de leche (omg.)
La Salamandra

See? There are no excuses for not trying these cookies.

Brown Butter Dulce de Leche Crumb Bars
makes 1 13 3/4x 4 1/2 inch tart pan; double for a 9×9 or 8×8 pan

ingredients:
1 cup dulce de leche
16 tablespoons (1 cup) butter
2 scant teaspoons kosher salt
1 cup sugar
1 egg
1 tablespoon vanilla extract
3 cups flour

directions:
Preheat oven to 350 degrees F.
Butter a 13 3/4 x 4 1/2 inch tart pan.
Place your butter in a heavy sauce pan and cook until browned and fragrant, about 5 minutes.
Scrape the brown bits and the butter into a large bowl; add the salt and sugar and whisk until fully combined, about 2 minutes.
Quickly whisk in the egg to prevent scrambling, then stir in the vanilla extract.
Dump the flour on top and stir with a large spoon until the dough comes together.
The dough will be cohesive, but you should be able to crumble very easily.
Press half of the dough into the bottom of your tart pan, firmly pressing to make an even layer.
Spread the dulce de leche all over the shortbread layer, then crumble the rest of the dough on top, pressing the crumbs slightly into the caramel to ensure that they will stick.
Bake for 25-30 minutes, until the crumbs are deep golden and the edges are caramelized.
Allow to cool, then slice and serve.

January 30, 2014February 1, 2014 by Rachel Sally

Maillard

Some real fuckin’ foodie nerd shit is about to go down, y’all.

This is the shit my chemistry T.A. and I talk about during lab discussion.
These cookies are bringing science back.
I am harnessing one of the most delicious reactions known to man and using its great and terrible power to make some kick-ass cookies.

And I’m SO excited to share these cookies and this technique with you. Like, I can’t even.
I’ve been working on these here thangs for a while, now.
I’ve decided they’re ready to be unleashed upon the world.
The question is, are you ready?

Do you know how freaking awesome the Maillard reaction is, man?
This is what is responsible for the heaven that is the crust of a good bread, the browning of butter, the golden color of baked cookies, cakes, and biscuits, dulce de leche, the crust of a steak, caramelized roasted vegetables, french fries, the smell of roasted coffee, chocolate, soy sauce, maple syrup…

The Maillard reaction creates essentially all good smells in the kitchen. It is an aroma powerhouse.
Roasting, toasting, baking, frying and their accompanying intoxicating smells are all derived from this reaction.

Can I get an amen?!

The Maillard reaction describes the reaction between a single amino acid and a sugar.
It’s a form of nonenzymatic browning.
(The other main form of nonenzymatic browning is caramelization, which is the partial breakdown of a sugar. The two reactions pair quite nicely, as both produce similarly delicious aromas, flavors, and colors.)
It’s favored in an alkaline environment, and requires heat to occur.
Because there are so many different combinations possible between amino acids and sugars, and because compounds can break down and form new combinations, the variety of aromas and flavors caused by the Maillard reaction is enormous.

Have you ever wondered why pretzels (les bretzels) are dipped in sodium bicarbonate (baking soda) solution before being baked?
It’s because the weak base of (CO3)2- creates an alkaline (basic) environment, facilitating and speeding up the formation of that lovely brown crust on the surface.
(I need to get a pretzel recipe on this blog, stat.)

Obviously, this interaction between amino acids and sugars has been happening since people started cooking and baking, but Louis-Camille Maillard first scientifically described the reaction in 1912, though he didn’t fully know the scope or details of it.
Oh damn! Hold up! That’s a French-ass name, Louis-Camille. Yeah, my lil croissant, lil cheese on my croissant.

So as if we didn’t already know that the French dominate in the land of carbohydrates, they also pinned down the reaction that literally makes life and bread delicious.

Merci mille fois; mille fois merci.

Blah blah science blah no one cares.
Except when it comes to cookies.
If science is guaranteeing better cookies, all y’all are gonna hop on board. I know it. I know you.

Brown butter is a go-to. Any recipe that calls for melted butter is a boon, because I automatically brown my butter for a boost of nutty, rich flavor.
Butter browns because the proteins and sugar in the milk solids of butter toast and go through a certain reaction. (Hmm, what was that called again?)
What happens if you toast just milk solids, then?

Magic.

Put some milk powder in a dry skillet, stir it around, and wait. It will slowly turn brown and toasty, and begin to let off enticing smells. Don’t stick your face too deep to inhale, though, because you’ll get a nose full of milk.
Put this toasted milk powder into already browned butter, and you’ve just amplified the amount of Maillardian flavors all up in that butter. By a lot.
Browning a stick of butter gets you about a tablespoon of browned milk solids.
These cookies add 3 tablespoons of browned milk solids to that.
Meaning you get cookies with the flavor of a pound of browned butter.
AKA flavor punch bang pow mother truckers.

Super-charged brown butter, heaps of brown sugar, and a grand old dose of salt make up the base of these cookies, which will end up supremely soft and puffy, like little globes of deliciousness.
Stir in some chocolate chunks, portion out tiny little scoops, and prepare yourself for total cookie domination.
The alkaline batter (yep, we used sodium bicarb) goes into the oven, and even more Maillard reactions occur, both with the dough and with the chocolate. Holy jeebus. I’m drooling.

Eat them warm with a glass of cold, cold milk.
Cheers to Maillard.
Cheers to soft, salty, nutty, rich, profound cookies.
These ain’t no basic CCCs.
These are a chemist’s complex chocolate chip cookies.

It may be hard to mess chocolate chip cookies up, but it’s just as goddamn hard to make them freaking amazing.

tl;dr
**make these cookies**

Some thoughts if you do try them, which you ought to: if you don’t want your cookies to be as puffy, I bet another tablespoon of milk plus a teaspoon and a half of neutral oil would do it. I’ll get back to you on that.
Mini chocolate chips distribute more evenly in mini cookies. I personally like big chunks, so I stuck with ’em. Just keep that in mind.
For late night cravings, keep a batch of these in the freezer. All you have to do from frozen is bake ’em for an extra minute, and that way, you’ll have cookies on hand for every sort of problem and situation that might arise. Wrap well in plastic and aluminum foil to prevent freezer burn!
Sandwiching these with vanilla ice cream is all I want to do with my life.
They would also make a perfect mix-in for ice cream, because they are so so soft.

Number one tip: consume while fresh and hot hot hot.

Shoutout to science and shit, baby. Bang bang.

P.S. Did you notice the blog’s facelift?
I spent wayyyyy too long designing the new logo and updating fonts, etc.
Tell me what you think!

Maillard Chocolate Chip Cookies
makes about 50 tiny cookies, or 12 large

ingredients:
3 tablespoons milk powder
3/4 cup unsalted butter, browned and then cooled until hardened
3/4 cup packed brown sugar
1/4 cup sugar
3/4 teaspoon kosher salt
1 egg
1 teaspoon vanilla extract
1 tablespoon milk
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 cup bittersweet chocolate chips or chunks

directions:
Brown the butter well ahead of time and set it in the fridge to cool back to a solid state.
Brown the milk powder: in a NONSTICK skillet over low heat, stir the milk powder gently until a deep tan color and very fragrant, about 10-15 minutes.
Be sure not to let it burn.
Scrape the solidified browned butter along with the browned milk powder into the bowl of a stand mixer fitted with the paddle attachment and beat until soft, about 2 minutes.
Add the sugars and the salt and beat for 2 more minutes.
Add the egg and vanilla and beat until very light and fluffy, 5 more minutes (stop to scrape the bowl after 3 minutes).
Add in the milk and beat for 30 seconds, just until incorporated.
Add the flour, cornstarch, and baking soda to the bowl with the mixer off.
Slowly stir in the flour, with the mixer or by hand.
Once the dough is completely homogeneous, add in the chocolate chips and stir to combine.
Portion out in 2 teaspoon (smallest cookie scoop) measures for tiny cookies, or in 1/3 cup (standard ice cream/cookie scoop) portions for standard size cookies. (The larger portion size will yield approximately 12 cookies.)
You can now chill the dough balls overnight, or freeze, well wrapped, for much longer.
Bake at 350 degrees F for 6 minutes for tiny cookies, 8 minutes for larger cookies.
Cookies will seem very doughy and underdone; as they cool, they will remain super soft.
Eat warmed up with cold milk.

December 19, 2013 by Rachel Sally

Holidazed

IMG_6621_01

All the cookies!

IMG_6574_02

‘Tis the season for cookies.
We alllll know it.
And you know, I ain’t mad at it. Cookies and I get along very well.

Anyways, this year we’re stepping up our cookie game. Right?
Let’s give away cookies that take the lackluster cookie platter to the next level.

We started with nutmeg, maple, and rye sugar cookies.
Now, we’re doing traditional, but we’re doing it a better way.

IMG_6581_01

Linzer cookies are totally a staple on holiday cookie platters.
Butter cookies with a cut out, filled with jam. You’ve seen ’em. You’ve ~~enjoyed~~ eaten them.

Here’s the problem: too often they are dry and crumbly, sucking the moisture right out of your mouth and leaving a telltale trail of crumbs down the front of your ugly sweater. (What?! We all do it.)

Or, they’re utterly boring. Not enough punch; plain Jane fillings and plain Jane casings.
Not so with these Linzer cookies! They’ve got a hefty pinch of salt, a touch of spice, and fillings with body.

IMG_6537_01_01_01

These cookies are made with almond flour and minimal sugar, which means the flavors stay clean and un-muddled on your tongue.
To ensure that they have a good bite, not too crumbly nor too firm, we use a technique most often utilized in making fluffy cakes with tight crumbs: reverse creaming.

Reverse creaming involves whisking all the dry ingredients together, then beating in soft butter followed by the wet ingredients. It creates a dough with minimal air pockets, meaning your cookies will be nice and flat and less prone to crumbling.

We’ve got a good base going: lightly spiced and sweetened, with hints of almond and a firm, crisp bite.

Don’t mess it up with the fillings! Use good quality jams.
My favorite was the D’arbo sour cherry jam, which went well with the almond undertones (almonds+stone fruit=magic), and also offset the butteriness of the cookies masterfully, what with its tart, fruity self.
I highly recommend choosing fillings with a little kick.
In the future, I’d add a pinch of cayenne to the Bonne Maman strawberry jam, and a sprinkle of salt to the Nutella. I’m partial to apricot as is, but I bet an extra touch of nutmeg would work wonders.

Sorry that my posts haven’t been very wordy. It’s the holidays, and my brain is fried.
Holidazed and confused…

More cookies coming your way in a day or so.
Hint: there’s peppermint involved. Get excited.

Linzer Cookies
adapted from Martha Stewart
makes approximately 20 large sandwich cookies
ingredients:
5 ounces (1 cup and 3 tablespoons) almond flour or finely ground almonds
3.6 ounces (1/2 cup) sugar
1 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon baking powder
big pinch kosher salt
9 ounces (2 cups plus 2 tablespoons) flour
8 ounces (16 tablespoons) butter, softened and cut into small chunks
1 egg
splash vanilla extract
confectioner’s sugar, for dusting
fruit jams or Nutella, as desired

directions:
In the bowl of a stand mixer fitted with the paddle, add the almond flour, sugar, spices, baking powder, salt, and flour and mix to combine.
Add in the softened butter and paddle until the mixture resembles a coarse meal.
Add in the egg and vanilla and mix until a dough forms.
Turn the dough out onto a lightly floured surface and roll out to 1/4 inch thickness.
Cut out circles, and cut a small shape out of half of the circles.
Place onto parchment lined baking sheets and freeze or chill for at least 30 minutes.
Preheat oven to 350 degrees F.
Bake the frozen/chilled cookies for 9-11 minutes, until set and lightly golden.
Allow to cool completely.
Spread 1 1/2 teaspoons of filling of choice onto the cookies without cut outs.
Dust the cookies with the cutouts with plenty of confectioners sugar, then sandwich them on top of the filling and uncut cookies.

December 6, 2013December 5, 2013 by Rachel Sally

Far to Fall

Peanut butter Pollock.

Thank god for no-bake recipes.

When you don’t have a kitchen (just a microwave and a fridge and a bureau for counter space), you have limitations.

i.e. I’ve been washing dishes in the bathroom. Which only has push-button faucets, which means every 8 seconds, the water turns off and I have to hold down the handle again. As if washing dishes could be MORE torturous.

Also, no oven. Or stove. Which means that recipes cannot only be no-bake, but no-cook.

Also, it’s finals week. Which means, I ain’t got time. For anything. Other than crying and Game of Thrones, of course.

Stop looking at me like that.

These bars are dead simple, and deadly delicious.
Just 6 ingredients, and they can be whipped up in just a few minutes.

It’s really hard to go wrong with peanut butter and chocolate. But PB, chocolate, and graham crackers?
It is LITERALLY impossible. It cannot be done.

For example: graham crackers sandwiched with peanut butter and chocolate. Impossible to do wrong.

The best part of these bar cookies, aside from their no-bake conception, is the fact that the graham cracker crumbs stay crunchy in the melted butter/PB base, which creates an airiness and crunchiness that is incredibly difficult to resist.

Actually, impossible to resist. Cut these small, because that means you can eat a million and one of them.

IMG_6241_01

Peanut Butter Graham Bars (no bake)
makes 1 8×8 or 9×9 inch pan of bars

ingredients:
8 tablespoons butter, melted
scant 1 cup smooth peanut butter
big pinch salt
1 1/4 cups confectioner’s sugar
1 1/3 cups graham cracker crumbs (about 10 sheets of crackers)
1 1/4 cup chopped dark chocolate
1 teaspoon butter
1 tablespoon chopped dark chocolate plus 1 tablespoon white chocolate, optional
1 tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional

directions:
Butter a 9×9 or 8×8 square pan.
Melt the peanut butter and butter together in a microwave; stir until smooth.
Stir in the salt, confectioner’s sugar, and graham cracker crumbs.
Press into the pan firmly; refrigerate until set.
Meanwhile, melt the dark chocolate with the second measure of butter; pour over cooled and set peanut butter base and smooth out; rap on the counter a few times to release air bubbles.
Refrigerate until set.
To decorate, melt the dark chocolate together with the white chocolate; stir until smooth.
Melt the peanut butter with the white chocolate; stir until smooth.
Splatter and drip the two mixtures over the set bars; allow to cool for 15 minutes before slicing to ensure that topping is set.

December 4, 2013 by Rachel Sally

Shorted

The kitchen burned down.

No, I did not burn it down. Thank goodness.
No, the building did not burn down. Thank god.
Everyone is safe, but there was major damage done.
I am hardly the one most affected in this whole ordeal.

Let me tell the (theorized) story.

People staying over Thanksgiving break understandably wanted to make latkes to celebrate Thanksgivukkah with the house.
They deep fried the latkes, took the pot of hot oil off the burner, and placed it on another burner.
All good. Except they failed to check if the second burner was off (people were cooking like crazy, and it’s an electric stove, so)… It was not off.
It is no ones fault; there is no blame to lay. It was a complete and total accident.

Apparently, the fire alarm went off while they were eating dinner, and it was discovered that there was a grease fire raging on in our house kitchen.

The sprinklers dumped gallons and gallons of water into the kitchen. It flooded.

The lounge flooded.

The remediation crew came in and threw everything out.

Everything. From my hoarded Madagascar vanilla beans to my favorite, homemade apron. (This one.)
My carefully curated pantry was emptied.

Where bags of flour, sugar, cocoa, and spices once resided, there is nothing.
Today, they’ve gutted the kitchen. There is no longer even a cabinet.
I cried. Not gonna lie.

The apartment below the kitchen, a faculty member’s, has had extensive water damage and flooding through the ceilings. They have 2 dogs and 2 small children. My heart goes out to them in this trying time as they attempt to put their life back together.

Our kitchen will (fingers crossed) be back up and running at the beginning of winter quarter.

~~None of~~ you are probably wondering what will happen to this blog in the two weeks to come, before I can go home.
A lot of no bake stuff, some posts I have saved up, some cookie swapping.

Enter these memorable cookies, which I made 2 weeks ago and which are still fragrant and melting on my tongue.
I was craving something buttery and sweet, something that balanced coconut, raspberry, and salt.

Putting raspberry jam in cookies has proven to be too steep a task for me recently, so I decided on something simple, that could be served with the jam on the side: enter the classic Scottish shortbread.
And, honestly, no one touched the jam but me. It’s not necessary, but you will include it on a serving tray with these cookies if you know what’s good.

The cookies are a mash-up of ingredients I had in my pantry (before it burned down, RIP).
Coconut oil, butter, cream cheese. Flour, salt, sugar. Simple, simple, simple.

The dough is easy: cream, mix, press, crimp, bake.
My friend who thought she didn’t like coconut loved these! Yay! Yet another victory for coconut oil!

Back soon with peanut butter. Or lemon. But not both. (Ew ew ew that’s probably something only my dad would like.)

Coconut Oil Shortbread

makes one 9-inch pan
ingredients:
2.2 ounces (4 1/2 tablespoons) butter
3 ounces (5 1/2 tablespoons) coconut oil, solid
1.5 ounces cream cheese
3 ounces (3/4 cup) powdered sugar
7 ounces (1 1/2 cups plus 2 tablespoons) flour
1/2 teaspoon kosher salt
scant 2 ounces (1/4 cup) sugar, for sprinkling

directions:
Preheat oven to 350 degrees F.
Grease and flour a 9-inch round pan.
Cream butter, coconut oil, and cream cheese together for 3 minutes, until homogeneous and smooth.
Scrape the bowl and add the sugar, flour, and salt.
Mix on low until a crumbly dough forms.
Scrape the crumbs into the prepared pan and press down firmly.
Prick all over with a fork; crimp the edges and score if desired and sprinkle with sugar.
Bake for 22-25 minutes, until shortbread is golden and fragrant.
Remove from oven and allow to cool slightly before serving.
Eat with raspberry jam! Please!

November 9, 2013November 8, 2013 by Rachel Sally

Golden Seams

“Sea lion woman,
dressed in green
silver lining and golden seams.”

-Feist

I’ve been listening to all the Feist in my iTunes library, hitting repeat like it’s going out of style.
I can’t help it! I love Feist. I love her lyrics and I LOVE her voice. Ohmagah.

I’m really digging the album “The Reminder” in particular. It helps me during these (many) late nights studying, studying, stuDYING.

(The second round of midterms has descended upon uChicago. We mortals are withering. Or, I am, at least.)

If I were more patient, this post would be happening in, like, a month.

But.
Like, have you ~~met me~~ read this blog?
I am not about that waiting life.

So, these cookies are kind of Christmas-y. Deal with it. Now that Halloween is come and gone, you’re going to see winter holiday celuhbrayshuns popping up left and right. I guarantee it.

Besides, who says spritz cookies have to be for Christmas only?
Traditionally, sure. WHATEVER. I don’t care. I firmly believe there is nothing wrong with wanting buttery, sugary, little cookies at all times.

Right?

I had a luxurious package of Kerrygold in the fridge calling to me to make something buttery, something that would showcase its richness.
Butter cookies seemed like a good place to start. (Ugh. Duh.)

I wanted something different from my standard, go-to 1-2-3 cookies (although those are still my favorites).

Something with a high butter content, so that the extra fat in the Kerrygold would really shine: European butters make especially crisp, tender, and yet soft baked goods.

Spritz cookies were just the ticket.

Little golden pinwheels, piped out and sprinkled liberally with turbinado sugar.

Sandwiched with raspberry jam, they’re like little gems. Bite sized cookies=snacky, addictive cookies.

Make them now, make them in a month. Butter is ALWAYS seasonable.

P.S. IS THIS REAL LIFE. OMG.

Spritz Sandwich Cookies
adapted from Baker’s Royale

ingredients:
1 cup (16 tablespoons) good quality unsalted European butter, like Kerrygold, cut into small chunks
2/3 cup granulated sugar
pinch kosher salt
1 cup powdered sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
6 tablespoons milk
3 cups flour, plus 2 tablespoons
6 tablespoons cornstarch
turbinado sugar, for sprinkling
jam, for sandwiching, if desired

directions:
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment or silpat.
Prepare a pastry bag with a star tip, or any desired tip, or prepare a spritz cookie press.
In a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar and salt for 3 minutes, until soft, light, and fluffy.
Scrape the sides of the bowl and add the powdered sugar, egg, egg yolk, and vanilla; mix on low to combine, then beat for 2 minutes.
Scrape the sides of the bowl and add the milk; mix until homogeneous.
Add in the flour and cornstarch in two additions, mixing slowly to combine after each one.
Fill the pastry bag with the batter (you’ll have to fill it multiple times), and pipe out desired shapes.
Sprinkle with turbinado sugar, and bake for 8 minutes, until set and lightly golden.
Allow to cool, then sandwich with some jam!

November 6, 2013January 21, 2016 by Rachel Sally

Pop!

This cake is certainly cheerier than the last to be posted here, though it was made prior to that one.

This cake was for my best friend (haaay I have friends y’all), Alexa.
She is an incredibly picky eater, but she loves popcorn.

Annnnnd it was her birthday (October 24th), so I made cake+popcorn.

(Note: the last 3 posts have been cake on this here blog. Gettin’ real wild.)

Although this post is late (I had Halloweenie matters to attend to, after all), we still had a wonderful time celebrating her birfday.

Happy, happy (belated) birthday, Alexa love, I hope you enjoyed your cake!!

IMG_4695_01

The cake itself emulates salted, buttery caramel corn.

The base is a simple yellow butter cake, with a soft, tight crumb and pronounced yellow color from egg yolks.

Their companion egg whites are whipped into a flurry with lots of butter and salted caramel to make a salted caramel Italian meringue buttercream. Um, salivating. It is deeeelicious.

Extra salted caramel is gratuitously drizzled over the edge, dripping lazily to pool at the bottom.

The cake is topped with a veritable mountain of salted butter caramel corn, which is crunchy and light and sweet and salty and amaaaazing.

(The recipe I’ve included makes, like, 2 times more popcorn than you really need, because, well. Trust me.)

A boring tech-y update: you can now subscribe by email at the very bottom of the page, where the search bar and tag cloud also reside.
Don’t worry- you won’t get any spam– it’s just an easier way for people to visit the blog for fresh posts, rather than checking back and finding stale crumbs they’ve already read.

Also, many of you have been pinning photos (I love you for it! Seriously!!), and I wanted to let you know that there are two ways to do it: you can click on the pin button on the photos themselves, or click on the pin button at the bottom of each post.

Pin away!

Buttered Caramel Popcorn Cake

for the yellow butter cake:
makes 2 6-inch layers
to make a 2 layer 9-inch cake, double this recipe
adapted from Joy of Baking
ingredients:
150 grams (1 1/2 cups) flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
85 grams (6 tablespoons) butter
132 grams (1/2 cup plus 1 scant 1/4 cup) sugar
3 egg yolks
120 grams (1/2 cup) milk
1 teaspoon vanilla

directions:
Preheat oven to 350 degrees F.
Grease and flour 2 6×2-inch pans.
Whisk the flour, baking powder, and salt together.
Beat the butter and sugar together for 4 minutes, until light and fluffy.
Scrape the sides of the bowl and add the egg yolks; beat for 2 more minutes.
Add in the milk and vanilla and stir gently to combine.
Dump in the dry ingredients all at once and stir gently until the batter comes together.
Pour and scrape the batter into your pans.
Bake for 20-25 minutes, until a tester comes out clean.
Allow to cool, then frost.

For the salted caramel Italian meringue buttercream:
makes about 3 cups
adapted from FoodSwoon
ingredients:
3 egg whites
60 grams (1/4 cup) water
225 grams (1 cup plus 2 tablespoons) sugar
splash corn syrup (approximately 1 teaspoon)
small pinch salt
350 grams (3 sticks) butter, cut into small chunks
1/2 of a batch of salted caramel, cooled, the rest reserved for drizzling, recipe below

directions:
Place water, sugar, corn syrup, and salt in a medium, deep-sided pot.
Place the egg whites in the bowl of a stand mixer fitted with the whip attachment; start to beat them on a medium-low speed.
Begin to heat the syrup; when it reaches 240 degrees F, the egg whites should be at soft peaks.
Slowly stream the syrup into the egg whites with the mixer going.
Beat the meringue until cooled to body temperature, then beat in the butter 2 tablespoons at a time.
Continue to whip until buttercream is silky, then beat in half of the caramel.

for the salted caramel:
adapted from FoodSwoon
ingredients:
100 grams (1/2 cup) sugar
30 grams (2 tablespoons) water
1 tablespoon corn syrup
90 grams (1/4 cup plus 2 tablespoons) heavy cream
2 tablespoons butter
1/4 teaspoon kosher salt

directions:
Heat the sugar, water, corn syrup, and salt together, whisking at the beginning until they dissolve.
Stop stirring and allow to caramelize into an amber color, then remove from heat and quickly whisk in butter and cream, being careful of the splattering.
Whisk until completely smooth, then allow to cool before using.

For the salted caramel corn:
adapted from the Kitchn
ingredients:
popped popcorn from about 1 1/2 bags of popcorn
130 grams (1 stick plus 1 tablespoon) butter
160 grams (3/4 cup) brown sugar
big pinch kosher salt, plus a little for sprinkling
1/4 teaspoon baking soda

directions:
Preheat oven to 250 degrees F, and line 2 baking sheets with parchment or silpats.
Place popcorn in a a big bowl, being sure to not include any unpopped kernels.
In a deep sided pot, heat the butter, brown sugar, and salt until they begin to caramelize.
Whisk well to combine, then add in the baking soda and quickly pour over the popcorn.
Toss and mix well to coat, then scrape out onto the baking sheets.
Lightly sprinkle with a touch of salt, then bake for about 30 minutes, or until the caramel is completely dry and crunchy. (Be careful not to burn the caramel; your oven shouldn’t be too hot.)

to assemble:
Stack your cake on a cake stand and frost it with the buttercream; run a warm offset spatula or butter knife over the exterior to smooth it.
Drizzle the remaining caramel on the edges of the cake, then top the cake with a mountain of caramel corn!

La Pêche Fraîche

Category: butter