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nomenclature

February 18, 2010 – 5:52 am | by admin

558412b22922e4d9.jpg 150x141 nomenclature

Pretty Valentine’s Day cupcake: I’ve always loved that some folks call them sprinkles, some jimmies and some hundreds-and-thousands*. Shot by e.mel87 . * “The term “hundreds and thousands” to refer to sprinkles appears in Agatha Christie’s mystery novel The Thirteen Problems. It also appears in a cookie recipe at the back of Tomie dePaola’s children’s book “Jingle the Christmas Clown,” though it was published in the United States (perhaps this is because the recipe was originally created by Mary Ann Esposito, host of “Ciao Italia,” a U.S. public television cooking program).” Via Wikipedia .

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Video: The Elegant Guide Episode 5: American Cuisine

February 16, 2010 – 5:15 pm | by admin

ebe75f2a56evideo.jpg 150x85 Video: The Elegant Guide Episode 5: American Cuisine

In the latest episode of The Elegant Guide , host Ella Morton shows us how to make a quick and simple American meal. It’s got everything Americans crave: Pop Tarts, Easy Cheese, Twizzlers, sugary breakfast cereal, and Twinkies. Each bite is like getting punched in the face with sweet American freedom. Watch the video after the jump. The Elegant Guide Episode 5: American Cuisine [via Linnea Covington ] Related Video: How to Make a Ham Daiquiri Video: How to Make the Bloody Bacon and Cheese Video: Cookie Monster on the Origin of ‘Om Nom Nom Nom Nom’ and How to Eat a Cookie

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Cupcake Tips from Babette of BakeSpace

February 14, 2010 – 5:51 pm | by admin

I was browsing the internet and found this post on Babette’s Feast of cupcake baking tips. I agree with a lot of these tips, but I suggest you follow the baking directions on the recipe as well. Converting a cake recipe to make cupcakes: A recipe for a 2-layer cake makes about 24 regular-sized cupcakes or 60 mini-cupcakes. Working with Cupcake Liners: When using foil cups, remove the paper liners (if included) before filling and baking. The liners are included simply to help separate the thin foil cups. Filling Cupcakes: Fill liners 2/3 full with batter (about 1/3 to 1/2 cup regular sized and 2 tablespoons for mini cups). The easiest way to pour is to fill a small storage bag or a large funnel — both work great for controlling batter while pouring. If you’re making large cupcakes, you may want to lightly grease the edges of the pan to prevent the batter from sticking. Baking with Silicone Cupcake Cups : Try preparing cups with non-stick pan spray before baking. Always place cups on a cookie sheet or sheet pan for level baking and easy removal from oven. You may need to add more baking time for some shapes. To remove cupcakes, turn upside down and apply gentle pressure to the bottom while gently …

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Big Love

February 12, 2010 – 3:50 pm | by admin

6671e80e103ae7 o 150x99 Big Love

That’s what I feel for this oversized cookie. It’s the kind of love that involves brown sugar and it has everything to do with these little morsels. Oh… butterscotch, how I love the… I don’t even need the cookie. I could just munch on you guys for eternity. Unless of course we’re talking about adding a little chocolate. Then, you could twist my arm and make me eat the cookie, too. You’ll have to twist hard. Like I said… just a little chocolate. Spread the love. The cookie heart pan is from Wilton. I found it the other day and snatched it right up. I’ve seen them online, at my local cake supply store and also at the grocery store. Grab one while you can. Alright, I’m going in… Don’t try and stop me… you might get hurt. I mean it… all in. yeah… that’s it. Now, if you’ll excuse me… I don’t want you to watch the rest. It won’t be pretty. Big Love Butterscotch Cookie Cookie 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened to room temperature 1/2 cup…

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Chocolate Puddle Cookies

February 9, 2010 – 8:45 pm | by admin

0afa23e507ookies 150x100 Chocolate Puddle Cookies

I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie. Without getting too serious, I’ve been having an internal debate about whether or not I should post this recipe. When I post sweets or treats, I like them to have some sort of whole grain twist, or feature a natural sweetener. I mean, that’s usually how I cook and bake. But I have a big-time crush on this cookie, and I figured I’d post the recipe in all it’s powdered sugar, chocolaty glory in case some of you want to make a batch for your Valentine’s Day sweeties. In short, there are just six ingredients between you a batch of these, no mixer necessary – just a big bowl and wooden spoon. As far as the origins of this recipe? I came across a recipe shortly after my return from Portland that sounded very close to the cookie I tasted there, but the recipe didn’t…

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Cook the Book: Mallowmores

January 1, 2010 – 12:30 pm | by admin

9c262ba2d6sserts 133x150 Cook the Book: Mallowmores

From Recipes And so, we close December’s cookie-a-day series with this final recipe. It’s our last day of A Cookie Month 2009 here on Cook the Book, and it’s a bittersweet one (pun absolutely intended). When I started this in the beginning of December, I was pretty sure the novelty of baking cookies daily would wear thin quickly—but somehow, even when I grew tired of eating cookies, the joy of the baking process never diminished. It became one of the most relaxing parts of my day—measuring out the flour and sugar, creaming the butter, lining the pans, shaping the cookies. It was almost like a meditation. Our last cookie of 2009 comes from Unforgettable Desserts by Dede Wilson. This seemingly complex, multi-step recipe would have scared me off earlier, but now I feel more than prepared to take on the challenge. These Mallowmores are a homemade version of the chocolate-dipped graham cracker topped with marshmallow cookie that goes by many different names. You know the one, its similar a s’more with but with out the sticks and the campfire. I’ve always been curious about making marshmallows but before this month of intensive baking boot camp, I was never confident enough to …

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Cookie Recipes and Biscuit Recipes

December 25, 2009 – 1:42 pm | by admin

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Chef Jeens Cookie recipes and Biscuit recipe s index page. This index page is full of step by step cookie and biscuit recipes , it will be updated with brand new recipes very frequently so do bookmark this page today. —————————————————————– Millionaires shortbread recipe ——————————————————- Pumpkin cookies recipe ———————————————————————– Chocolate coated peanut cookies recipe ———————————————————————– Marzipan cookies recipe ————————————————————————– Date cookies recipe ———————————————————————– Brown rice biscuits recipe ————&#…

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Marzipan cookies recipe

December 16, 2009 – 6:25 pm | by admin

c82c84abfc11 150x34 Marzipan cookies recipe

This marzipan cookies recipe is perfect for any marzipan lovers. These delightful cookies that are dusted with powdered sugar are really festive to bring out on a plate over Christmas . Chef rolls the marzipan mixture into balls and then tops the marzipan ball with a cookie mixture, the cookie mixture wraps itself around half of the marzipan ball like a tasty blanket. These cookies look amazing but are really simple to bake. Ingredients for marzipan cookies For the marzipan balls 2 Cups / 200g Ground almonds 1/2 Cup Powdered sugar 1/4 Cup Powdered sugar Pinch salt 1/2 tsp Almond essence 2 Tbsp Water 2 Tbsp Milk 2 Egg yolks (medium) For the cookie 1/2 Cup / 100g Margarine 2 Tbsp Milk 1 Cup / 160g Plain flour 1/2 Cup / 80g Plain flour 1/2 tsp Baking powder 1/2 tsp Bicarbonate of soda Pinch salt 1 tsp Sweet mixed spice 2 Egg whites (medium) 1 Egg (medium) 1/2 tsp Vanilla essence Candied peel (optional) Picture of the marzipan cookie before going into the oven. Take a bite into one of these delicious marzipan treats. Picture of marzipan cookie cooling. How to make marzipan cookies Mix the dry marzipan ingredients together. Make a well in the centre of the almonds. Add the milk, water, almond essence and egg yolks mix well. Grease and flour a baking tray. Roll the marzipan into small balls…

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Better Than the Year-End "Best of" Lists: Vegan Drinks NYC is Thursday, December 17

December 16, 2009 – 1:44 am | by admin

f03ca53c226b70 o 115x150 Better Than the Year End "Best of" Lists: Vegan Drinks NYC is Thursday, December 17

Need an excuse to avoid your awkward office party? Feel like skipping your Torts exam? Want to make new friends while drinking vegan nog & rum cocktails? Well, we can help you do all of those things and more at the next Vegan Drinks on Thursday, December 17, from 7:00pm to 9:00pm at Angels & Kings bar. This month’s Vegan Drinks will be jam packed with awesome tunes selected by DJ Lil Ray , $3 vegan nog & rum cocktails, and a ton of giveaways, including: Why We Love Dogs, Eat Pigs, and Wear Cows by Melanie Joy, Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero, jewelry from Evolve Accessories , truffle gift boxes from Compassionate Confections , calendars from Rational Animal , t-shirts and more! Plus, Compassionate Confections will feed you free samples all night. As always, the drinks are cheap ($3 domestics, $4 imports and $1 off well drinks) and the crowd is pretty great. We’ll turn down the music around 8pm and encourage people to promote themselves, their groups and/or causes for 30 seconds. If you represent a veg*n or animal rights group, come …

This Post was extracted from SuperVegan: Vegan Blog and New York City Restaurant Guide
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Cook the Book: Eggnog Sandwich Cookies

December 9, 2009 – 12:00 pm | by admin

32046b9989ookies 150x111 Cook the Book: Eggnog Sandwich Cookies

From Recipes [Photograph: Caroline Russock] As delicious as eggnog is, it can only really be enjoyed (in good conscience at least) during December. Drinking the sweet concoction of cream, sugar, nutmeg, and eggs would seem absolutely outlandish in, say, July, but when the air is crisp and pine-scented it seems only appropriate. Since eggnog has such a limited window of enjoyment it seems only right to make the most of it, whether enjoyed in a latte, a pint of seasonally available ice cream, or these Eggnog Sandwich Cookies from The King Arthur Flour Cookie Companion. Eggnog-inspired cookies have holiday joy written all over them. They manage to embody all of the rich flavors of nutmeg and rum, plus they’re stuffed with a festive-colored filling. The dough was incredibly easy to work with and instead of going for the rounds (what the recipe called for) I went with holly and leaf-shaped cutters for some added whimsy. Without disclosing the ingredients, I shared these with some friends who were bowled over—not only by the outrageous eggnog flavor but also the wonderfully crisp texture and sweet pastel centers. Win The King Arthur Flour Cookie …

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