Tag Archives: Baking

pistachio sandies

Pistachio Sandies

Christmas is a mere 4 days away. (Seriously, how did that happen?) Even though I started listening to the Classical Christmas pandora station soon after Thanksgiving, the fact that it is already December 21st snuck up on me.   I’m sure there are some of you that are totally cookie-d out.  However, I hope that you have a little more room in your holiday baking schedule.  Continue reading

the best cornbread, seriously

Skillet Cornbread

I know that this is a strong statement, but this is seriously some awesome cornbread. I don’t know where you live right now, but Chicago is currently getting sacked with a windy, blowing snow storm.

SNOW!

My high-rise apartment is creaking in almost disturbing ways, and I am making due with the limited amount of groceries currently in my apartment. Thankfully, I had a bag of black eyed peas and some leftover smoked chicken to use up so I threw that into a pot with some onions and celery and some ground chipotle pepper for good measure. But, black eyed peas are just not worth eating without a nice hunk of cornbread on the side. Continue reading

crunch time

I truthfully don’t have a lot of time to talk (or spare brain cells to be creative) but it feels weird to not post for over a week.  Stupid Bar Exam.  Anyways, I made a batch of these cookies this afternoon as a study break because they are the perfect chocolate chip cookie.  The first time I made them I made the frosting that Andrea suggests and it is wonderful, but if you just want a cookie, the cookie is quite wonderful on its own.   Continue reading

Memorial Day Baking

This was a necessary three-day weekend. After the whirlwind of law school graduation with families in town and much celebration, I immediately jumped into a week-long, full-day intro to the multi-state portion of bar review and ended the week exhausted. Then I woke up early on Saturday to run 10 miles. All I could think about yesterday was baking. After buying The Bread Baker’s Apprentice and finally getting over my fear of yeast, I really find baking bread over the course of a Saturday to be very relaxing. Continue reading

Chocolate espresso snowcaps

These are good. Really good.

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I was a little skeptical with using the only brand of instant espresso that I could find at Domincks and mixing it with a really good chocolate bar but it really made for a dense, rich but yet not heavy cookie.

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I received a new cookie scoop from Dave’s sister for Christmas (Thanks Bets!) which made a bigger cookie, so I didn’t get as many as the recipe promised but they were still just as good.

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They are also fun to make. After scooping up the dough, you roll the balls in fluffy white powdered sugar.

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I then placed them on a cookie sheet with my new Slipat (Thanks Mom!). Make sure to give them space because they really do spread a decent amount.

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Kristin is right. These really are magical. They go into the oven fully white and then they come out like this…
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Try them…you won’t be disappointed.

Chocolate Espresso Snowcaps
From Martha Stewart via The Kitchen Sink

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
1/2 cup confectioners sugar, for coating

In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Shape dough into balls using a cookie scoop. Place on a parchment lined cookie sheet and freeze for about 1 hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.

Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.**

**I just baked them one sheet at a time since I only have one Slipat and having the oven on helps to warm the apartment!