Scones

Ingredients

3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk

Procedure

Preheat oven to 375 degrees. Lightly grease a baking sheet (or use parchment paper or a baking pad)

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. Separate the dough into 2 equal sized balls. Push the sides of each ball down so the center is taller than the sides. Cut each circle into 4 pieces and place on a baking sheet.

Bake 25 minutes in the preheated oven, or until golden brown.

http://m.allrecipes.com/recipe/20175/scones

Salted Caramels

This is taken pretty much verbatim from an Alton Brown Recipe. I’ve played with some different stuff, but really the only difference is the amount of soy sauce I use. Also, I dip mine in chocolate before I sprinkle salt on top.

Ingredients

14 1/2 ounces sugar (~2 cups)
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
1.5 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 teaspoon coarse sea salt

Directions

  1. Line the bottom and sides of an 8-inch square pan with parchment paper.
  2. Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
  3. Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
  4. Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.
  5. When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.
  6. Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
  7. Cool on a cooling rack for a couple of hours and then cut into 1-inch pieces ( I use a pizza cutter).
  8. Now you can dip them in chocolate! Here are some good resources on tempering chocolate.

The quick version:

  • Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate.
  • Seed the remaining chocolate and cool to 90 F (32 C) for dark chocolate or 87 F (30 C) for milk or white chocolate

Coconut Macaroons

Not even a question. THE best coconut macaroon recipe ever. Straight from “The Joy Of Cooking“.

Ingredients:

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups flaked or shredded sweetened coconut

 

Directions:

Preheat oven to 325°F.

Grease or line 2 cookie sheets.
Stir together in a large bowl until combined all ingredients except for coconut. When well combined, stir in until blended the coconut.
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Bake, 1 sheet at a time, until golden brown, 20 to 24 minutes. Let stand briefly, then remove to a rack to cool.
Yield: About thirty-six 1 1/2 inch cookies.

 

Ciabatta Pizza

This is a ciabatta-type pizza dough. It makes an airy, chewy crust that’s so good! I got the original recipe from this site. This only makes one pizza so I generally double this recipe.

Crust

1 3/4 cups bread flour (250 g to be exact)
1 cup water
1 tsp yeast (1/2 package)
1/4 teaspoon salt

(gluten-free version)

1 3/4 cups Bob’s Red Mill general purpose flour (250 g to be exact)
3/4 cup water
1 tsp yeast (1/2 package)
1/4 teaspoon salt

Yield: 1 pizza

 

Directions

Step 1.

Mix the flour, yeast, salt & water in your stand mixer with the paddle on high speed, it won’t look like it is doing anything for a while. Then after about 5-10 minutes or so it will start to come together. The dough is done as soon as it stop sticking to the sides and is just coming off the bottom. It has the consistency of rubber but is very sticky.

Step 2.

Oil the sides and bottom of a large bowl (spray oil works good). Scoop out the dough into the bowl. Be quick moving it into the bowl because the dough will still be very soft and sticky. Cover with plastic wrap or a damp tea towel and set it in a warm place and let it rise until it triples (about 3 – 4 hours).

Step 3.

Once the dough has tripled, preheat the oven to 500 degrees. Get the dough out and if it’s still really sticky on top, sprinkle a little flour on top so you can pull it out. Put the dough on a floured baking sheet or some parchment paper – it’s still going to be really soft and squishy so you’ll probably need to sprinkle some flour on as you’re working it into a pizza shape.

Step 4.

Sprinkle some olive oil (and maybe some truffle oil!) on top and spread it out all over the top of the dough. Now, put on your toppings! I found that right now my favorite cheeses to use are Provolone, Gruyere, Gouda and Fontina or some mixture of a couple of them.

Step 5.

Bake @ 500 degrees for 12 minutes and enjoy!

Gingerbread Boys

This recipe is pretty much taken verbatim from the “Joy of Cooking” – I’ve made a slight modifications, but not many. It’s just about perfection.

Ingredients

Dry:

  • 6 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 5 teaspoons ground ginger
  • 5 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves (or allspice)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet:

  • 1 1/2 sticks unsalted butter (softened)
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1 cup dark molasses
  • 1 tablespoon water

Directions

Step 1

Whisk together the dry ingredients in a large bowl and set aside.

Step 2

Blend together on medium speed until very fluffy the butter and the sugar. Once the sugar and butter are well blended, add the eggs, molasses and water

Step 3

Beat half of the dry ingredients into the wet mixture until well blended and smooth. Blend in the remaining flour mixture until well blended.

Step 4

Place the dough in a sealable plastic bag or wrap it in plastic wrap. Set aside the dough in a cool place (I always put it in the fridge even thought the directions say not to) for at least an hour (or for up to 3 days).

Step 5

Heat the oven to 350.
Generously flour your surface and knead the dough a bit to warm and soften it up. Roll out the dough to about 1/4 inch thick and cut out your shapes. I like to put the cookies on a piece of parchment paper or a cooking mat. Pop them in the oven for about 8 minutes. If you want them crispy, put ’em in for 10 minutes, but I like them chewy so it’s 8 or 8 and a half minutes for me.

Yield: 55 cookies