Monthly Archives: December 2011

Garlic Aïoli

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
  • 1/4 teaspoon fleur de sel or coarse kosher salt
  • 3/4 cup mayonnaise, divided
  • 2 teaspoons fresh lemon juice

For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

vanilla bean cake

1 box French vanilla cake

1 (4-ounce) package instant vanilla pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
2 teaspoon vanilla paste

Place rack in center of oven and heat to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.

Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed 1 minute, then stop and scrape down bowl. Increase speed to medium and beat 2 to 3 minutes more, scraping down bowl.

Turn batter into the bundt pan and bake at 350 for 58 to 62 minutes or until cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool 20 minutes more

Edit

TURTLE THUMBPRINTS

Cookie Filling Ingredients: Drizzle Ingredients
2/3 cup butter, softened 20 caramels, unwrapped 1 cup real semi-sweet chocolate chips
½ cup sugar 2 Tablespoons heavy whipping cream 1 tablespoon shortening
2 egg yolks 48 pecan halves  
1 teaspoon vanilla    
1 ½ cups all-purpose flour    
Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
Heat oven to 375°F. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
On serving day, combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cookies. Let stand until set (about 2 hours).
Recipe Tip  To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months.

vanilla bean cookies

VANILLA-BEAN SUGAR COOKIES Makes about 36 cookies

You will need to chill the dough at least 4 hours. Also, if you bake these cookies a couple of days ahead, the vanilla flavor will become more pronounced.

3/4 stick (6 tablespoons) unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup sugar
2 vanilla beans
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt

 

In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined. On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil. 
 Preheat oven to 375°F. 
 Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.

cream cheese cookies

Makes About 24 cookies

8 tablespoons unsalted butter, at room temperature

3 ounces cream cheese, softened

1 cup sugar

1 cup all-purpose flour

1/2 teaspoon salt

  1. Heat the oven to 350 degrees. Using a standing mixer or hand beaters, cream together the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes. Mix in the flour and salt, just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.
  2. Drop the batter by tablespoonfuls onto baking sheets lined with parchment, leaving about 1 1/2 inches between each cookie (they will spread a little). Bake for about 12 minutes, until the edges are golden brown. Do not over-bake, or the cookies won’t be chewy! Cool slight on the cookie sheet, and then remove the cookies with a spatula and let them finish cooling on a rack.

deep rich chocolate cake

1 (18 1/4-ounce) package plain devil’s food cake mix or fudge cake mix
1 (4-ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semi-sweet chocolate chips

Place rack in center of oven and heat to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.

Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed 1 minute, then stop and scrape down bowl. Increase speed to medium and beat 2 to 3 minutes more, scraping down bowl.

Fold in chips, making sure to distribute them well; the mixture will be very thick.

Turn batter into the bundt pan and bake at 350 for 58 to 62 minutes or until cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool 20 minutes more

Ganache

2 cups of semi sweet chocolate chips

2 tablespoons of butter

2 tablespoons of 35 % cream.

Melt all together and pour over cooled cake