Tuesday, October 28, 2014

Scary Cookies

This week will end with Halloween. Many parties already happened last weekend. I came across a recipe that by the looks of it instantly inspired me to make it --- soft cookies with candy corn! When I stood in front of the many varieties of candy corn at Target, original, pumpkin, marshmallow and fruit loop, I picked up the fruit loop ones. The pink tones looked extra cheerful.

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The basic recipe is just like other soft, chewy cookies, with an addition of cornstarch or instant vanilla pudding mix (which is also basically flavored cornstarch). I stay pretty close to the recipe, and baked the first batch.

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However, after 12 minutes of baking the cookies looked like this.

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Flattened and the candy corn had melted out of the cookies. Ouch! I let them cool for 9 minutes, and the melted candy corn could be scraped off the silplat liner, and the creation of cookies/candy was ready. But that was not really the plan….. it was more of a Franken-cookie.

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I read the instructions again, and it had a 1/2 cup more flour than I used, and it asked for ‘chill the cookies for 3 hours before baking’. So, I did.

The next batch looked better.

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Still, the cookies are pretty tricky. As long as there is candy corn on the bottom or the side of a cookie it is likely to melt. It might be better to make the dough and press a few candy corn on top of the cookie ball before baking them.

Taste? Fabulous!!

Candy Corn Softbatch Cookies

1/2 cup/1 stick unsalted butter, soften
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons crème fraiche
2 cups all-purpose flour
3 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips

Directions:

  1. In a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, vanilla extract and crème fraiche on medium-high speed until light and fluffy, about 5 minutes.
  2. In a separate bowl, mix the flour, salt, baking soda and pudding mix.
  3. Put speed on low, and slowly added the flour mixture to the butter mixture and mix on low speed until just combined, about 1 minute; don't overmix.
  4. Add the white chocolate chips, and mix until just incorporated. (No candy corn yet!)
  5. Using a small icecream scoop, (or any size of icecream scoop you like based on the size of the cookies you would like to make) form heaping 1 – 1 1/2 –tablespoon sized mounds.
  6. Press about 3 candy corn inside of the cookie dough ball.
  7. Place mounds on a large plate, and slightly flatten mounds. Cover the mounds with plasticwrap, and refrigerate for at least 3 hours before baking. 
  8. Preheat oven to 350F, line a baking sheet with a silicon mat or parchment paper. Place mounds on baking sheet, ca. 8 cookies per cookie sheet, and bake for about 9 minutes. Do not overbake since the cookies will firm up as they cool. Baking longer than 10 minutes will make cookies spread too thin, the candy corn getting contact with the cookie sheet and starting to melt.
  9. Cool cookies on the baking sheet for about at least 5-10 minutes before transferring to a wire rack to finish cooking. They will be sticky because of the slightly melted candy corn.

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Happy Halloween!

Friday, October 24, 2014

Falling leaves on wet cobblestone

It has been raining for 3 days. Solid rain showers make the last loose hanging colorful leaves finally fall to the ground, and the streets look littered with yellow and brown spots, the trees look half naked, like, somehow, unhappy chickens who got into a fight.

The weather report says that the sun will be back this afternoon. This would be nice, because the weekend is on our door steps, and three days of rain is enough.

It's been another very busy week, busy in very different ways, and today there is more of the same, and tying up other loose ends. JCrew tells me they have new items and particularly I should look out for Donald Robertson who doodles a lot, publishes on Instagram, and is discovered by JCrew. Now, he doodles on tees, and I am tempted.





















But I am also tempted by this beautiful metro coat, which I already own in antique linen, and now wonder if I should rather have it in wet cobblestone.


But I am also in love with the turquoise peacoat. Or the cream colored vest. I created a wishlist, and now I have the secret dream some prince will find it and send me all the items. Or that JCrew does a secret lottery and sends some lucky customers all the things in their wishlist. Oh well. I better only wish for sunshine this afternoon.



Monday, October 20, 2014

Roasted Brussels Sprouts and Pomegranate Seeds

The weekend took me to Trader Joes, and it is the time of the year again when TJ sells the picturesque and inexpensive Brussels sprouts, right on the stem. $2.99 for about 2 pounds of Brussels in a scenic package? Here, please! Last weekend, I. brought me a regular and an organic pomegranate, right from her garden in California. Lunch brought both together in an epic package---- roasted oven-roasted Brussels sprouts (which looked a bit more like kale chips once roasted), goat cheese crumbles (also restocked from TJ), pomegranate seeds and balsamic vinaigrette. Fabulous!

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The little pomegranate is the home-grown, organic one.

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Crispy roasted Brussels sprouts.

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Roasted Brussels Sprout salad with goat cheese and pomegranate seeds (2 servings)

  • 1 pound fresh Brussels sprouts, cleaned and cut in half
  • 1 drizzle of olive oil
  • 1/2 medium sized red onion, diced
  • 5 baby portabella button mushrooms, sliced
  • another drizzle of olive oil
  • balsamic vinaigrette
  • 2-4 TB goat cheese crumbles
  • 1/4 cup pomegranate seeds

Heat the oven to 400F. Drizzle a baking sheet with olive oil and distribute with a silicone brush. Halve the Brussels Sprouts and roast for ca. 15-20 min. They should be brown on the outside and cooked/tender on the inside.

On the brussels are roasted, heat a pan with another drizzle of olive oil, saute the onion and mushroom until the onions are brown and the mushrooms charred and cooked. Add about a cup of the roasted brussels sprouts to the pan, add some salt and combine the flavors.

Serve with pomegranate seeds, goat cheese crumbles and balsamic vinaigrette.

Tuesday, October 14, 2014

The Whole Wheat Story

We have a beautiful, warm and long Columbus day weekend, with the temperatures hitting the 70s again today. Weather that is inviting to take strolls to watch the leaves turn color or go for a hike. At this time of the year, everyone is grateful for the extra present of warm, sunny days when you can walk around in sweaters without a jacket. – My weekend was (and still is) full of work and without opportunities to do any shopping or hikes. Sigh. Instead, my mind feels like it went on an extra long hike, tired in a good way, having exercised every neuron and having given the whole brain a solid workout, like your body is good tired after a 5h hike. 

This morning I came across an article about whole wheat flours. Knowing that whole wheat is good for you, I still gave up using if for baking because it often ruined baked items by not rising sufficiently or changing the taste and texture in unexpected ways. Nevertheless, a good opportunity to learn more about them and used in a more informed way. Knowledge is power.

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So, here are the cliff notes on whole wheat flours:

  • whole wheat flour is made from red wheat berries, and therefore the color is darker, more reddish. It is basically the entire berry including the bran grounded. It has more protein and needs extra liquid than all purpose flour for successful baking (or use it in combination with all purpose flour).
  • White whole wheat flour is made from the hard white wheat berry. It is also all ground down, but the flour has a white color (please, don’t confuse it with bleached whole wheat flour, which is not a good idea).
  • White whole wheat flour is less nutty, but sweeter in flavor then whole wheat flour.
  • Although all-purpose flour can usually be substituted 1:1 with white whole wheat flour, some recipes might come out too dense. In these cases, use 75% white whole-wheat flour and 25% all-purpose. (This oatmeal recipe might be a good recipe to try)
  • Whole wheat pastry flour is made from the soft white wheat berry, has less protein and is finer ground. It is the closest to traditional all-purpose flour, so in many cases, whole-wheat pastry flour is the best 1:1 substitute for all-purpose flour in baking recipes. however, it is still denser than all purpose flour so experiment first.
  • Note about all whole wheat flour: they have more oils from the bran and so get rancid more easily. I personally put all my GF flours, nut meals and whole wheat flours in the freezer.

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I might get me some whole wheat pastry flour and try these delicious fig oatmeal cookies.

Wednesday, October 8, 2014

Camden, Rockport and Salt Water Farm

Fall is, besides summer, the nicest time in Maine – a unique time with the charms of the foilage. This year, the fall has been warm and dry, providing plenty of opportunity for hikes and trips to the coast. Here are some photos from a recent weekend trip down the coast to Belfast, Camden and Rockport. In Rockport, I finally checked out Salt Water Farm Market Café. Unfortunately I made it between lunch and dinner time, but I was still invited to take a peek into the restaurant. Beautiful place with a great patio and a scenic view of Rockport Harbor, and unlike other places, still quiet and quaint, off the beaten (and loud) path of Rt 1. My late lunch was finally had at 40 paper, a beautiful roasted beet pizza. On the way home, I dropped by Salt Water Farm, the farm at which farm to table workshops take place.

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Camden downtown

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40 Paper

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Tuesday, October 7, 2014

Pumpkin bread, in any shape or form

These days are busy, so busy that I sometimes hardly have time to grab lunch, and there are days that I dream of fabulous new fall recipes involving pumpkin bread. Here are a few that I would like to make immediately!

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How gorgeous is this pumpkin bread cake with roasted pumpkin seeds and cream cheese frosting?

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or, how about this variation with plenty more of maple butter cream and a coconut flavor to the pumpkin bread?

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Or, maybe pumpkin cupcakes. These are even glutenfree.

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Or Joy’s simple pumpkin bread with walnuts?

Sunday, September 28, 2014

Maiden Cliff and Ocean Viewpoint Hike

It is an exceptionally beautiful Indian summer weekend here in Maine, with temperatures in the summer temperature ranges (upper 80s). We got a small hiking group together and explored the Camden Hills State park. We started from Maiden Cliff Parking lot, and hiked up to the Maiden Cliff outlook, then veered over to the Ridge trail, which was quite steep in some parts. After another break in the lunch time heat on one of the outlooks, we decided to take the shady Jack Williams trail over to the connection to Ocean View lookout,  which has spectacular views over the Penobscot Bay and the Camden Harbor. That was about 4h after we started and after another hour we arrived at the beginning of the Mt Battie toll road, ready for cold water and beer and a huge sandwich and ice cream.

Wednesday, September 24, 2014

Apple picking

This weekend included another typical New England pastime this time of the year (hello Fall!) and we went apple picking. There are no apples to speak of in southern India, and so for my friend S, it was the first time ever she actually picked an apple (she does not like the other thing she never experienced in India before – snow).

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Cortland apples were ready for picking. The trees were full and only maybe 15 overall drawing their carts through the rows of trees in the orchard. A very relaxing pastime.

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H. and I stocked up to bake apple pies; S. relinquished her share in lieu of a piece of pie eventually appearing. The whole bushel full of apples was only $12, which is a great deal because tiny bags, pre-picked, already are $7-11. This was 5 times as much.

So, now we just need to make pie.

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