December 30, 2009

The weekend before we left for Chicago, I decided that I was going to make Almond Toffee to give to our friends and neighbors for Christmas. It probably wasn’t the best timing to try a new recipe as we were still finishing up Christmas shopping, wrapping, and packing in preparation for our trip to Chicago the following day.

On top of all that, we ended up spending most of the weekend in Mission Bay at HayHay’s surf competition since he made it all the way to the finals. But, somehow, in the midst of all that, I did manage to make two batches of toffee.

I’d like to give a “shout out” and a “huge thanks” to Anna of Cookie Madness for taking the time to reply to me via email regarding a couple of questions I had about the instructions.
I really appreciate it, Anna!

This recipe is one that Anna has made for many years and since the directions are a little long, I think it’s best for you to go to Cookie Madness for the Best-Ever Almond Toffee recipe. You’ll also want to read her Almond Toffee Revisited post which has more tips on making this toffee turn out “just right”.

Pecan Toffee

For my first try at this recipe, I just made the small batch so I could get a feel for it. I substituted pecans for the almonds, since I had some on hand, but I didn’t like it as much as I thought I would. Other than that, this batch was just a teensy bit thicker than I would have liked, which may have been because the temperature got up to almost 295 before I poured it out of the pan. It was still crispy and crunchy, just not perfect.

BigSis has made this toffee almost every Christmas for as long as I can remember. And, guess what? Hers is always perfect. Mine turned out pretty darn good for being my first time to make it, but it wasn’t perfect. That’s okay though, I still gave myself a little pat on the back for trying something new and not having a meltdown over a slightly thick batch of toffee.

Best-Ever Almond Toffee

For my second batch, I went ahead and doubled the recipe since I was feeling a little better about the process. This time I did use almonds, but since I discovered that I don’t like chopping chocolate, I used semi-sweet chips instead. (I shouldn’t have done that!) When I asked for a couple of expert opinions from the chocolate lovers in my house, they both noticed that the chocolate in the first batch was better.

This batch also turned out a little too thick, as you can tell in the photo, but it was still good. I don’t think anyone else really noticed, but this batch got a little chewy after the initial crunch. It wasn’t as crispy and crunchy as it should have been, but I think I know why. I panicked just a little after I poured it into the pan and I think I gave the pan one too many teeny, tiny taps, which Anna specifically advised me not to do. I knew right away that some of the air bubbles were popping and apparently that’s what keeps this toffee so crunchy.

When in Chicago, my mother-in-law happened to pull out some toffee that her brother-in-law had sent to her from Florida. Even though I usually bypass the sweets, I was curious to try it because of my recent attempts at toffee making. This toffee was even thicker than my second batch but somehow was still really crunchy and crispy. It’s supposedly made at some special store and our uncle loves it, so if I ever end up with a perfect batch of toffee, I’m going to send some to him and my mother-in-law. I’m sure they’d both be surprised!

All in all, in the end, I did learn a few things about making toffee.

First of all, toffee making is not for wimps. I never knew how long it took to get candy up to 290 degrees and with constant stirring, it’s a bit of a workout. Secondly, I would invest in a new thermometer before attempting this again.

This is the thermometer that I used, which is the “attach-to-the-pan” type that Anna advises not to use. It’s all I had and I didn’t have time to go get a new one, so the fact that both batches turned out thick probably means that my thermometer was a bit off.

Lastly, just stick exactly to Anna’s Best-Ever Almond Toffee recipe! Don’t make substitutions, use a good thermometer, and follow the instructions to a tee and I bet you end up with a perfect batch of toffee!

~LilSis

December 17, 2009

We still have donations coming in following Monday’s SPCA of Texas Bake Sale, so I’m not telling you yet how much money we were blessed to collect!  Maybe by the weekend I can let the cat out of the bag.  Not that I would ever put a cat in a bag; that wouldn’t be very humane.  Unless I had to do that to get the cat out of a dangerous situation and couldn’t do it any other way.  ^..^  Do I have a touch of rambling Christmas delirium?  Think so.

I also have some recipes that you have to make if you’re trying to figure out what to bake for Christmas!  These were my favorite things to make for the bake sale, but it occurred to me that they are also awesome things to make for Christmas gifts.  I’m not burned out on baking yet – weird, I know – so I may make more of these before we hit the new year since we had nothing left after Monday’s sale!  I would feel comfortable mailing all of these except for the Snowballs.  They’re a little fragile so keep them at home.

• Barefoot Contessa’s Outrageous Brownies: plain, with mint Oreos, or with chocolate chips and walnuts.  I know I talk about these ALL of the time, but they’re my favorite brownies and I love them.  We sell the HECK out of them at bake sales.  Not because of my baking prowess, but because it’s an awesome recipe!

• Vegan Pumpkin Bread: no one believes there are no eggs or dairy in this bread.  It’s moist and flavorful, and absolutely one of my favorites.  I have to add walnuts.  Have to.

• Fudge: chocolate, cinnamon and peanut butter.  Just use the regular fudge recipe on the marshmallow cream jar, and substitute cinnamon chips and peanut butter chips for the semi-sweet chocolate chips.  I like to pour the fudge into little silicone molds with Christmas shapes.  When they’re cool and set, you can easily unmold them, sprinkle with sparkling sugar (brown on gingerbread boys, green on Christmas trees, and red on stockings).  For a final touch, add some royal icing accents here and there.  For the sale, I packaged them two different shapes to a treat bag: one chocolate and one cinnamon or PB.

• Pecan Pie Bars with Chocolate and Bourbon from the Pastry Queen: these got a little oozy, but they were fudgey and boozy, so who the heck cared?  Nobody!  I love the original flavor of these, and was shocked that I loved this over-the-top variation even more.  Wicked!

• Chocolate Mint Snowballs: based on RecipeGirl’s Snowballs. I used mint chips and pecans instead of peanut butter chips and peanuts.  Roll these in green sugar and powdered sugar, and pack in a cute treat bag with a ribbon, or a box with a window so you can peek at them.

Happy baking, little kitchen elves!

~BigSis

December 2, 2009

Cherry-Pecan Meringue Bars

Gearing up for the SPCA Bake Sale, I had one more promising recipe to taste-test.  Like the Double Chocolate Peppermint Bars I tested recently, the inspiration again was Carole Walter’s “Great Cookies” – a James Beard Award winner and IACP winner.

These bars took a little doing – about an hour to put together – and are a touch too fussy for the Bake Sale.  You have a brown sugar shortbread base, with a cherry filling and a meringue pecan topping.  The combination of flavors was great, especially if you’re a nut lover.  All in all, pretty delicious, and lighter than a lot of the things that come out of my oven this time of year!

So, these bars gets thumbs up for flavor but don’t get invited to the Bake Sale!  I’ll be making Cookie Madness’ White Chip Raspberry Bars for the sale again, since they were well-received last year.  You get a similar zip from the berry jam (I use my homemade cranberry jam) with a nutty complement from sliced almonds.  If you double Anna’s recipe, it fits nicely in a 13 x 9 pan, and will give you 12 healthy-size bars.

If you have a little bit of time on your hands, do try these Cherry-Pecan Meringue Bars.  I don’t think you’ll be disappointed.

Cherry-Pecan Meringue Bars
(adapted from Great Cookies)

Filling:

1 cup dried cherries
1/2 cup water
1 cup cherry preserves or jam (I used homemade cranberry jam)
1 tsp fresh lemon zest
1/2 tsp cinnamon
pinch of ground cloves
pinch of salt
2 Tblsp POM Wonderful juice (the original recipe called for Cherry Heering liqueur which is a bit pricey, and unnecessary IMHO)

Preheat the oven to 350 degrees.  Line a 13 x 9 pan with nonstick foil.

Place the cherries and water in a small saucepan. Cook, covered, over medium heat for 5 to 7 minutes or until cherries are tender and almost all of the liquid has evaporated.

Add the rest of filling ingredients. Bring to a boil. Place the mixture into a food processor and pulse 5-6 times. The mixture should still have some texture, rather than being a puree.  Chill mixture for 30 minutes or up to 1 week.

Crust:

3/4 cup (1-1/2 sticks) unsalted butter (I used salted)
1/3 cup lightly packed brown sugar
1-3/4 cup flour
1/2 tsp salt

Place the butter in a medium saucepan and barely melt over low heat, remove from heat and allow to finish melting. Set aside to cool to tepid, then stir in brown sugar. Blend in the flour and salt all at once.

Drop 8 spoonfuls of dough onto the prepared pan. Press dough evenly into bottom of pan. Bake at 350 for 15 to 17 minutes. Let stand for 2 minutes then spread the cherry filling evenly over crust.

Meringue:

8 oz pecans (2 cups chopped)
3/4 cup sugar
3 egg whites, at room temperature
1/8 tsp salt
1 tsp vanilla extract

Place the pecans in a food processor and add 1 tablespoon of the sugar and pulse 3-4 times, or until finely chopped. Set aside. In a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until frothy.  Add the salt.  Increase the speed to medium high and beat until firm but not dry. Add the remaining sugar 1 tablespoon at a time, taking about 1 minute.  Add the vanilla and beat 30 seconds longer to form a shiny meringue. Fold in 1 cup of the chopped pecans.

Spread the meringue evenly over the cherry mixture, smooth the top, and sprinkle with the remaining pecans. Bake at 350 for 35-40 minutes, until golden brown.

Cool on a wire rack. Remove from pan, using the foil to lift it out, and cut into bars.

~BigSis

November 30, 2009

You know how some people always say that this or that is a “hot mess”.  Have you ever wondered exactly what a hot mess is?  What does a hot mess look like?  Wonder no more…voila!

This, my friends, is a bonafide hot mess.  No, this is not what I was going for.  Ha!  Not even close.  I was aiming for a variation of Peabody’s Hazelnut Honey Cookies.  A few of her commenters mentioned trying almond meal in place of the hazelnut flour.  I thought, well, hecky darn; I have an endless supply of dried almond meal since I’ve been making my own almond milk for months now.  Why don’t I conduct a little experiment with the almond meal substitution, and report back on my marvelous success; much to the delight of Peabody and her readers!

Instead, I have to fess up to my failure hot mess and submit my name to the Baker’s Hall of Shame.

Where did I go wrong?  I subbed agave for half of the honey but I don’t think that would cause a disaster of this magnitude.  I also added a tablespoon of cocoa powder, and even added an extra half cup of almond meal since the mixture seemed loose.  Little did I know, it had only begun to be loose!

When I first looked into the oven, the cookies seemed to be spreading a tad, but on the second look…good gravy!  I had a sea of bubbling, bumpy, grainy goo.  Not what I was going for at all.  Looks a bit like the surface of the moon or Mars, doesn’t it?

I think the problem was with the almond meal.  I probably should have only substituted almond meal for part of the hazelnut flour.  I also might have goofed in using the almond meal in it’s coarse state.  Maybe it would have behaved better if I had pulverized it.  I’d certainly like to pulverize it, now that I’ve wasted those tasty little cherries and other ingredients!

It was a fun little experiment, even though it flopped.  If you try something new, you have to be prepared to fail sometimes, right?  Thank you, Almond Meal Gluten Free “Cookies”.  You gave me the best laugh I’ve had in ages! 

~BigSis

November 8, 2009

We’re already gearing up for our Third Annual Bake Sale, which will be held on December 14th.  This is the second year that 100% of the proceeds will go to SPCA Texas, and we’re beyond excited to get crackin’ and bakin’!  We have a lot of work ahead of us: shopping, baking, wrapping, labeling, transporting, and promoting, but we all agree that we have more fun doing this than pretty much anything else all year!

The little-baking-team-that-could this year is me, SisMama, my coworkers K and SAA, and K’s sister L.  Our goal for the one-day sale is $3000 again!  Last year, our final total was $3055, so we’re hopeful we can exceed the goal again. We’re not totally crazy though, so the goal isn’t increasing!

To help us reach our goal again for the SPCA, we could really really use your help!  We know what recipes worked for us last year – and which ones didn’t move – but we’d love to know what your favorites are.

Pretend that you went to a fund-raising bake sale at Christmas to buy cute packaged homemade gifts to give to your babysitter, hairdresser, postman, Bunco friends, kids’ teachers, kids’ friends, Secret Santas, etc.  What would you like to find?  Traditional items like gingerbread, pound cake, biscotti and sugar cookies?  Or indulgent items you might not make yourself like almond toffee, fudge, pecan pie bars, and fancy brownies?  Would you be interested in something savory like a spicy snack mix or nut blend?  Or something else altogether?

Maybe you’ve had some great success yourself with certain items at bake sales.  What works best for you?  Or maybe you have specialties that you think would be an awesome hit at a Christmas bake sale?

If you have ideas, please pass them on to us!  Thanks in advance from us – and all of the animals at the SPCA – for your suggestions!

~BigSis

October 30, 2009

Just in case you didn’t get enough chocolate overload from the Texas Sheet Cake, this recipe should definitely send you into fudgey orbit!

Ina Garten’s Barefoot Contessa Outrageous Brownies are my go-to brownies.  I love them with walnuts and chocolate chips (cause there isn’t enough chocolate in them already!), but on holidays I love to make them with Oreos instead.  It’s an idea that came from Joe at Culinary in the Country.  For the SPCA Bake Sale last December, I made them with Christmas Oreos and they looked adorably festive.

So here we are at Halloween.  I don’t celebrate Halloween, other than taking photos of the furkids in hats; when they let me. This year, they didn’t let me.  I found the cutest little pirate hat with black ringlets for them, but would they wear it?  Heck, no.

Oh, yeah, and I like to bake.  Just give me an excuse…holiday, Monday, rain, sun, whatever.  Any reason.

This recipe makes a huge amount of fun, crunchy, rich, and cutely Halloweenie brownies.  Go make some friends.

~BigSis

October 28, 2009

This is not cake.  I know that Cook’s Country calls it cake, but it’s not cake.  It’s a slab of rich, dense, ooey-gooey chocolate decadence.

Cook's Country Texas Sheet Cake

I baked this for my boss’s birthday, and I think it went over well! The usual Texas Sheet Cake or Sheath Cake is delicious. In fact, it’s SisMama’s signature cake and the one we all request for birthdays. It’s a lighter cake than this though. Both recipes contain cocoa powder in the batter and icing, but this Cook’s Country version also includes a half pound of semisweet chocolate in the batter! That’s where the fudginess comes in!  I’d call this more of a brownie, but whatever you call it, I call it yummy!

Texas Sheet Cake
(Cook’s Country)

Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners’ sugar
1 tablespoon vanilla extract
1 cup toasted pecans, chopped

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

BigSis Notes: I added 1/2 tsp of cinnamon to the batter and used Penzeys Mexican Vanilla, so I used about 1/3 less than the recipe called for.  I used evaporated milk instead of heavy cream in the icing, salted butter rather than unsalted, and toasted walnuts on top in place of pecans.  I baked my cake in a 13 x 9 glass pan, and it took 35 minutes. Cut these pieces small; this stuff is rich! This cake is best at room temperature OR nuked for just a few seconds!  Wowee!! 

~BigSis

October 2, 2009

I happened to find a bag of Coconut M&Ms at a random Kroger a couple of weeks ago, and decided to make cookies out of them.  I love M&M cookies!  I think it’s because our grandmother in west Texas would make a batch whenever we came for a visit, and I just have warm memories of her with M&M cookies.  We only had one grandmother, and she was a good one! 

For an excellent cookie recipe, I looked to Anna the Queen of All Cookie Madness, of course!  She didn’t let me down.  She recently did an M&M Cookie Roundup, and linked to a chocolate M&M cookie recipe from One Ordinary Day.  I made a few changes to that recipe, and came up with these beauties.

Chocolate Coconut M&M Cookies

(Adapted from One Ordinary Day)

2 c flour
3/4 c unsweetened cocoa powder (I used Penzeys Natural Cocoa)
1 tsp baking soda
1/2 tsp salt
1/2 c butter, softened
1/2 c shortening, at room temperature
2/3 c granulated sugar
2/3 c packed light brown sugar
1 tsp mexican vanilla extract (Penzeys Mexican Vanilla, of course!)
2 large eggs
1 bag Coconut M&Ms (1 cup for the batter plus the rest for the cookie tops)

Preheat oven to 350 degrees.  Combine flour, cocoa powder, baking soda and salt in a small bowl.  Whisk to combine.

In a large bowl, beat butter and shortening with sugars and vanilla until creamy.  Add eggs, one at a time, beating well after each one.  Beat flour mixture into butter/sugar mixture, in 2 or 3 additions.  Stir in M&Ms with a wooden spoon.  Drop by tablespoons (I used a tablespoon-size cookie scoop) onto ungreased cookie sheets.  Add a couple of M&Ms to each cookie.  Bake for 9 or 10 minutes.  Cool on cookie sheet for a minute or two, then remove to wire rack to finish cooling.

Makes 3 dozen cookies.

These were delicious, chocolatey, almost fudgy cookies.  The flavor of the mexican vanilla was awesome with the cocoa and the coconut.  The Coconut M&Ms worked beautifully!  Everyone gave them a big thumbs-up!  The cookies were best the first two days; after that they started to dry out a little bit.  Now there are only crumbs left and a couple of empty cookie containers…

One of the things I adore about M&M cookies is how the M&Ms that touched the cookie sheet have gotten all crispy-ish and kind of caramelized on the backs of the cookies.

If you see Coconut M&Ms, grab a bag and turn them into these scrumptious cookies!

PS:  We’re going pink for the whole month of October for Breast Cancer Awareness, so enjoy the pink type!

~BigSis

September 28, 2009

I had a thousand things to do last night.  You know how it is on Sunday night.  There are things left to do and the weekend is running out.  I know that people think single people have oodles of spare time on their hands, but it doesn’t work out that way for me.  Besides a stressful full-time day job, the bills have to be paid, the animals need care, the house needs cleaning, the laundry needs tending to, the car needs maintaining, meals needs preparing, and errands need to be done.  Oh, yeah, and then there is BigSisLilSis, exercising, and maybe a tiny bit of a social life, if I’m lucky.  But, that’s just life, right?  We’re all busy.

So with all of that going on, what did I do last night?  I baked cookies, of course!    What the heck!  As I was stirring up a big mess in my kitchen, I started thinking.  Why do people bake?  Why am I baking?  Now I’m wondering…why do you bake?

• To alleviate stress? Some people, like LilSis, would say that baking is a stress-inducer, rather than a stress-reducer.

• To fill a need to fill tummies? Do you bake because your family needs food, and whipping something up is the easiest way to feed them?

• To save money? Depending on the ingredients, it definitely can be more economical to bake a batch of cookies or a loaf of bread from scratch than it is to buy something at the grocery store.

• To carry on a family tradition? Lots of families have vintage recipes that have been passed down for generations, so baking them and teaching them to children and grandchildren keeps the tradition alive.

• To have fun? Baking can be fun, when things work out right, and mastering a challenging recipe is really rewarding.  Spending time in the kitchen to me is just plain fun!

• To show your love for people? Lots of people, me included, love to bake something that pleases people.  For me, baking isn’t just a task, it’s something I put my heart into.  I want it to be perfect, and for people to know I did it for them because I care about them.

So, now that you know I bake for fun and love, please tell me.  Why do you bake?

~BigSis

September 23, 2009

Multigrain Sandwich Bread Up Close and Personal

I’m not a Wonder Bread kind of a girl. I like my bread grainy and seedy and nutty, but not too dense or clunky.  Sometimes those heavy breads can make fabulous toast; Ezekiel Bread is a perfect example. But in sandwiches they’re just a little too much, you know?

I usually buy Sprouts’ delicious whole grain bread, but I thought it would be fun to make my own.  Months ago, I saw a recipe for a multigrain bread that used Bob’s Red Mill 7 Grain Cereal, and I bought the cereal in anticipation of making the bread.  I never got around to making it though…til now! Ta da!

Multigrain Sandwich Bread

This is the best bread!  I absolutely love the way it came out.  It’s light enough for sammies, but it’s still a substantial whole grain bread.  It’s not too sweet or too bitter as some multigrain breads can be.  This is Goldilock’s multigrain bread…it’s just right.

Was it easy to make?  Ummm, yeah, I guess, but it took all day to make 2 loaves (without a bread making machine).  I actually enjoyed the process, but it was a process so be prepared to tend to it off and on all day.

You can find the recipe on Bob’s Red Mill site.  I followed it exactly except for adding 1/2 cup chopped almonds, and using salted roasted sunflower seeds instead of raw ones.  I’ll definitely make this again.  Do any of you have a favorite multigrain bread recipe I should try?  Think about it while I go make some toast and find some butter.

~BigSis