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Monday, May 18, 2009 peanut butter sandwich cookies the goods: 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups plus 2 tablespoons all-purpose flour 1/2 cup (1 stick) unsalted butter, room temperature 1 cup packed light-brown sugar 1 and 1/2 cups smooth peanut butter 1 large egg 1/2 cup whole milk 1/2 cup granulated sugar In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix). Form dough into two 8-inch-long rectangular logs. Wrap each log in wax or parchment paper; freeze until firm, about 1 hour. Preheat oven to 375 degrees. With a sharp knife, slice dough 1/4 inch thick; place on a baking sheet, 1 inch apart. Bake until cookies are puffed, 12 to 14 minutes. Transfer to wire racks, let cool. Repeat with second log. In a small saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes (it will continue to thicken after removed from heat); let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with peanut butter filling; sandwich remaining cookies. Posted by Brent and Britta at 7:32 AM 1 comment: Labels: Cookies, Peanut Butter Monday, April 13, 2009 cheesecake the goods: crust: 5 tablespoons unsalted butter, melted, plus more for pan 12 graham crackers 1/4 cup sugar 1/4 teaspoon salt filling: 2 and 1/2 pounds (5 bars) cream cheese, room temperature 1 and 1/2 cups sugar 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon salt 4 large eggs 1 cup sour cream Preheat oven to 375 degrees. Make crust: Butter a 9-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven temperature to 325 degrees. Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down sides of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down sides of bowl after each addition. Beat in sour cream. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 and 1/2 hours. If it starts to brown on top or crack, turn down your oven to 300 degrees. Remove pan from water; let cool completely. Cover; chill overnight before serving. Place a paper towel and an upside-down plate on top of cheesecake to absorb any moisture it accumulates while it chills. Posted by Brent and Britta at 6:58 AM 1 comment: Labels: Cheesecake, Flourless Monday, April 6, 2009 peanut butter - chocolate chunk cookies the goods: 1 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup peanut butter 4 tablespoons (1/2 stick) unsalted butter, room temperature 1/2 cup packed dark-brown sugar 1/2 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 8 ounces semisweet chocolate chunks Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks. Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet. Bake until golden, 13 to 15 minutes. Transfer cookies to a wire rack to cool. Posted by Brent and Britta at 6:47 AM 1 comment: Labels: Chocolate, Cookies, Peanut Butter Monday, March 30, 2009 skillet brownies the goods: 1 and 1/4 cups sugar 3 large eggs 1 cup all-purpose flour 1/4 cup Dutch-process cocoa powder 1/2 teaspoon salt 4 tablespoons unsalted butter 1/4 cup heavy cream 8 ounces bittersweet chocolate, coarsely chopped Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt. In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes. Add chocolate mixture to sugar and egg mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet warm with vanilla ice cream! Posted by Brent and Britta at 7:34 AM No comments: Labels: Brownies (...and Blondies), Chocolate Monday, March 23, 2009 warm berries and dumplings the goods: 1 pound frozen mixed berries 1 tablespoon fresh lemon juice 6 tablespoons sugar plus 1 teaspoon sugar 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons unsalted butter, melted 1/2 cup buttermilk 1/8 teaspoon ground cinnamon In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 10 minutes. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar and sprinkle over dough. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Check after 10 minutes to make sure fruit isn't burning. Serve warm over vanilla ice cream. Posted by Brent and Britta at 6:41 AM No comments: Labels: Fruit Monday, March 16, 2009 banana bread the goods: 6 tablespoons unsalted butter, room temperature, plus more for pan 1 cup sugar 3 very ripe bananas, coarsely mashed 3 large eggs, lightly beaten 1/2 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground nutmeg 1/2 teaspoon salt Preheat oven to 350 degrees. Grease and lightly flour a 9-by-5-inch loaf pan In a heavy-duty mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until creamy, about 1 minutes. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined. Add the flour, baking soda, baking powder, nutmeg, and salt to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. Pour batter into the prepared pan. Bake until the loaf is dark golden brown, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let rest in pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices and serve with butter. Posted by Brent and Britta at 5:50 AM 1 comment: Monday, March 2, 2009 carrot bread with cream cheese frosting the goods: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 and 1/4 cups all-purpose flour, plus more for pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup packed dark-brown sugar 2 large eggs 1 and 1/2 teaspoons vanilla extract 1 cup packed grated carrots (from about 2 carrots) 1 bar (8 ounces) cream cheese, room temperature 1 cup confectioners' sugar Preheat oven to 350 degrees. Butter and flour a 5x9 inch loaf pan. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely. Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled loaf. Enjoy! And smile at the thought of getting your veggies this way instead of steamed ;) (thanks Martha!) Posted by Brent and Britta at 6:09 AM 2 comments: Subscribe to: Posts (Atom)
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120 g maslaca 2/3 šalice šećera 2/3 šalice rogača 2/3 šalice brašna 2 jaja 1 vrećica vanilin šećera 1/2 žličice soli 1 žličica praška za pecivo 1/2 šalice sušenih brusnica 6 žlica jogurta Preljev: 2 žlice marmelade od marelica 3 žlice vode Priprema: Maslac i jaja izvadite iz hladnjaka i ostavite da se zagriju na sobnu temperaturu. Pećnicu zagrijte na 180°C. U posudi kremasto izmiksajte maslac, dodajte mu šećer pa sve dobro izradite mikserom tako da dobijete pjenastu smjesu. Dodajte jedno po jedno jaje, miješajući između dodavanja najmanjom brzinom. U manjoj zdjelici pomiješajte brašno, sol, prašak za pecivo, rogač i vanilin šećer te smjesu polako mikserom glatko umiješajte u posudu s maslacem i jajima. Na kraju dodajte brusnice brusnice i jogurt te još jednom dobro izmiksajte. Smjesu istresite u okrugli kalup obložen masnim papirom te stavite peći u prethodno zagrijanu pećnicu na 30 minuta. Pečeni i vrući kolač prelijte preljevom od marmelade, koju se prethodno u manjem lončiću zagrijali i rastopili na laganoj vatri u 3 žlice vode.