Eris bakes: What could be more chaotic than a teenager in the kitchen?











{February 24, 2013}   Vanilla Bean Sugar Cookies

Right after we got a bazzillion boxes of girl scout cookies, my cousin gave me the food mission of sugar cookies. And I said a week after the girl scout cookies were gone. Well….Valentine’s Day was coming up and I already had cheesy Hobbit valentines but I wanted to do something that was more “crazy me” than “random 3rd grader” so I looked on pinterest for a good recipe and found an AMAZING one.

From the Ginger Snap Girl

Vanilla Bean Sugar Cookies
adapted from Hugs & Cookies XOXO

Cookies:
2 1/2 sticks butter, room temperature
1 cup sugar
1 large egg
1 vanilla bean, split and seeds scraped out
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Glaze:
2 tablespoons milk
left over vanilla bean pod from the cookies plus another 1/2 vanilla bean with the seeds scraped out
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract (optional)
1 3/4 cups powdered sugar, sifted

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy about 2 minutes.  Add egg and beat until combined.  Add vanilla bean seeds and vanilla extract and beat until just combined.  

In a medium bowl whisk together the flour, baking powder and salt.  

Turn mixer to low and slowly and dry ingredients into the butter sugar mixture until fully combined and a dough forms.  Turn dough out onto plastic wrap and divide in two equal pieces.  Flatten each piece into a round about 1 inch thick.  Wrap tightly in plastic wrap and refrigerate for an hour.  

Roll out dough between two large sheets of parchment paper to just under 1/4 inch thick.  Flour the parchment and dough well as the dough tends to be sticky.  Use your favorite shaped cookie cutter to cut out cookies.  Carefully remove each shape and place on the parchment lined baking sheet about 1/2 inch apart.  To help coax the cut out cookies off the parchment, place your hand under the bottom sheet of parchment and pull the parchment away from the dough so you can gently remove the cookie.  Place baking sheet in the refrigerator for 15-30 minutes to chill the cut out cookies.  Bake for 10 – 12 minutes or until bottom edges appear lightly golden brown.  Allow to cool on baking sheet for about 15 minutes and then transfer to cooling rack.

While cookies are baking start on the glaze.  Place the milk, vanilla bean pods and seeds in a medium bowl.  The idea is to get all the vanilla goodness infused in the milk.  Set aside.

While cookies are cooling remove vanilla bean pods from the milk and add vanilla extract and orange extract if using.  Whisk in powdered sugar.  Glaze will be loose and pourable.  Set aside until cookies are completely cooled.  

Set up a baking sheet lined with parchment paper (you can use the same sheet the cookies baked on).  Place a wire rack on top of the baking sheet.  Dip the face of each cookie so it is completely covered in glaze.  Place cookie face up on the wire rack allowing any excess glaze to drip off on to the parchment paper below.  Allow glaze to dry completely, about 90 minutes.

Makes about 4 dozen 3 inch cookies.

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{January 2, 2013}   Madeleines

I got a Bed, Bath & Beyond gift card for Christmas and it has been burning a hole in my wallet, until yesterday. Mama and I went and bought the store out…okay we left with a Madeleine pan, a whoopie pie pan, a mini bundt pan, a glass coffee mug, and a tea cup & saucer. And I still have money to spend at a later time. YAY! Well, I have had this Red Velvet Madeleine recipe for a month or so and finally had the pan to make them! They finished about 45 minutes ago and they didn’t exactly turn out the way I expected. They look like UFOs not shells, and the second pan they were burnt a little, and the third there wasn’t enough batter per depression so they came out a little crispy too. But they are tasty. And tasty is better than pretty (at least when cooking at home, food at restaurants is a different matter)

 

Ingredients

  • 3/4 cup granulated sugar
  • 3 large eggs $
  • 2 egg yolks $
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted $
  • 2 tablespoons red liquid food coloring
  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional)

Preparation

  1. 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
  2. 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
  3. 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

 

Southern Living

DECEMBER 2012

 

Next week: MINI BUNDT CAKES!



{December 24, 2012}   Dog cookies

Around Thanksgiving I found a recipe for dog treats and last Thursday I made them. I made sure to announce that they were dog treats… but umm my aunt had already gone to bed. The next morning, she comes up to me “So, the cookies on the table, are they decorative?” I must have had a “Oh, no, no, she didn’t” face. I was like “Nooooo, those are dog cookies.” “Oh! No wonder it tasted bad.” My mom, who was upstairs, called down “Did you eat a dog cookie?”  “Yes, I was like ‘Man, JulieAnn forgot the sugar, that’s so unlike her.” (Please note this has been slightly paraphrased) which made everyone laugh. It has been the running gag all weekend.

Recipe from Browneyedbaker. com

Peanut Butter Doggie Bones

Ingredients:
2 cups whole-wheat flour
1 Tablespoon baking powder
1 cup natural peanut butter
1 cup low-fat milk

Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.

Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Place on a greased baking sheet and bake 20 minutes or until lightly brown. Cool on a rack and store in an airtight container.

 

The judge’s verdict:

“Can I PLEASE eat them ALL???”  (This is exactly what our dogs said too)

These cookies have lasted about 2 weeks. 

Dog Cookies



{November 4, 2012}   Peanut Butter Cookies

I have a bit of a story with these cookies.

It was early this year, I was staying with my grandparents and somehow I got the food mission of the perfect peanut butter cookies.

I scoured the interwebs and found hundreds of recipes. I picked one and tried it…they tasted like oatmeal cookies with peanuts stuck in them. Not what my grandpa wanted.

I scoured again and found these amazing ones from Joythebaker.com!

I made them and he loved them, my grandparent’s neighbors loved them, I made them when I got back to my side of the country and the rest of my family loves them! I’ve written out this recipe so many times I’ve almost got it memorized!

So, I have to share them with the world!

 

NOTE: THIS IS NOT MY RECIPE! ALL CREDIT GOES TO JOY AT JOYTHEBAKER.COM!

 

FLOURLESS PEANUT BUTTER COOKIES OF AWESOMENESS!

1 cup of peanut butter-crunchy is best

1/2 cup of sugar

1/2 cup of brown sugar

1 egg

1 tsp of baking soda

(The steps are sooo easy)

Mix it all together

Roll into balls (I use an iced teaspoon to scoop the dough out of the mixer bowl)

Place on parchment lined pans

Use a fork to make a criss-cross pattern across the top

Bake for 11 minutes

Move to cooling racks

Enjoy with milk!

….

Seriously, you’ll need milk.

Again THIS IS NOT MY RECIPE! ALL CREDIT GOES TO JOY AT JOYTHEBAKER.COM!



{October 28, 2012}   The Almost Disaster

Today-well right now-I’m making whoopie pie cookie…everything was going great until the flour. I had the wonderful luck of not having a clean 1 cup measuring cup, so I had to use the 1/2 cup measuring cup, no big deal, 2.5 cups is just 5 half cups…well I lost count and since I couldn’t remember put another half cup in…I’m mixing it in and the “dough” in the bowl looks awfully dry…here’s the almost disaster. I mixed in the salt and the baking powder, I paused however before putting in the grated apples, these were my only apples and I don’t feel like leaving the house. So I pulled the bag of flour out of the pantry and measured the flour again…it confirmed that the amount of flour in the mixing bowl was correct so I continued mixing in ingredients and the first sheet of cookies are in the oven.

Fingers crossed they’ll turn out okay.



{October 25, 2012}   Nightmare Before Christmas

I was recently introduced to Nightmare Before Christmas and while I’m not addicted to it like my bestie, I did find it funny and laugh when I see it around town and the interwebs. Here are some of the food “omnoms”, “wows”, “OMGs”, “IWANNAMAKETHEMs”:

300-popstars-wendy-lg

Cake Pops: IWANNAMAKETHEM

From: http://www.confessionsofacookbookqueen.com/2011/09/jack-skellington-halloween-cupcakes/

Another Cake: OMG

From: http://blog.pinkcakebox.com/nightmare-before-christmas-wedding-cake-2011-11-10.htm

Cookies from Tumblr, I tried to find who originally posted them but couldn’t.

Cookies: IWANNAMAKETHEM

From http://www.annies-eats.com/2011/10/28/nightmare-before-christmas-cookies/

Cupcakes: omnom

From: http://www.confessionsofacookbookqueen.com/2011/09/jack-skellington-halloween-cupcakes/

Cupcakes: omnom

From: http://www.kempenfeltcakes.com/Cupcakes.html

So yeah…tasty foods.

 

 

First food related post! *excited squeal*



et cetera