This recipe is from Everything On A Waffle By Polly Horvath. These cookies are great for cutting out fun shapes, for freezing, and of course, for EATING!!! The lemon is definitely present in the cookie, but not over powering so don't worry about gross, too lemony cookies.
Lemon Sugar Cookies:
1 cup sugar
2 sticks butter
pinch of salt
The zest of two lemons (I would use organic, because lemons are one of the most pesticide covered
foods)
2 eggs
2 tsp vanilla
2 1/2 cups flour (I used unbleached white)
In a bowl, blend together the butter, sugar, and salt until it looks light and fluffy. Add the lemon zest, eggs, and vanilla.
Once these are blended add in the flour. I would do this in increments so as to avoid covering yourself in flour.
*Hint- my dough was still too sticky so I used about three or three and 1/2 cups of flour
Take the dough and roll it out on a floured surface (counter, cutting board, etc.)
Options for cutting out cookies:
Option one: Use a drinking glass and cut out circles of dough. These should be about a centimeter thick.
Option two: Use cookie cutters to turn your cookies into fun shapes. These should also be about a centimeter thick.
Preheat oven to 350 degrees
Put cookies on a cookie sheet and bake for about 15 min or until golden brown.
*Hint- The cookies don't have to be too spread out, since they don't rise all that much.
If you want you can ice these cookies. If not, they are deliciouse all on their own.
Icing:
2 cups powdered sugar
1/4 cup butter
milk (a few dashes)
Combine sugar and butter. Add in milk until the icing is to your desired consistency.
Finally, EAT THEM!!
Monday, November 19, 2012
Cinnamon Rolls
You guessed it! This recipe is from Everything on a Waffle by Polly Horvath. These make quite a few cinnamon rolls, but they are AMAZING!!! I just finished this book and it's such a gem; it's just wonderful. Without further ado, the rolls!
Cinnamon Rolls:
2 tsp Yeast
1/4 cup lukewarm water
1 tsp Sugar
2 eggs (beaten)
1/2 cup milk
1/2 cup sugar
1/2 cup flour (you will need more than this, probably about another cup)
1 stick of butter (1/2 a cup)
Cinnamon
More sugar
Yeast: Combine water and 1 tsp sugar. Then add in the yeast. Let it rise for about ten minutes.
*Hint-This mixture should look foamy and puffy, if it doesn't your water was probably the wrong temperature. Just throw it out then try again.
In a separate bowl beat the two eggs with a fork. Add in the milk, sugar, and flour. If your flour is still really sticky then add in more flour.
Take the dough and put it on a floured surface (counter, cutting board, etc.) Now here's the fun part, knead in one stick of melted/soft butter. This will make a mess, but that's ok.
Put the dough in a buttered or oiled bowl and cover with a towel or cloth. Allow for it to double in bulk, about one hour.
Take the dough out of the bowl and knead for a bit.
*Hint-Kneading requires folding in the side of the dough and pushing it out again with the heel of your hand.
Roll the dough out flat in either a circle or rectangle shape. My was sort of ameba shaped, but turned out fine so don't worry.
Now take a quarter cup of butter spread this on the dough. Sprinkle sugar and cinnamon over this until it is thouroghly covered. You really don't have to worry about putting on too much.
Roll the dough into a tube shape and cut one-inch pieces. Lay these on a greased pan and allow for them to rise again (about another hour).
Preheat oven to 350 degrees
Put rolls into the oven for about 30 min or until golden brown.
Icing:
(THIS IS SO EASY!!)
2 cups powdered sugar
1/4 cup butter
milk (a dash or two)
Mix the sugar and melted butter. Add in milk until you get the consistancy of icing that you would like.
*Hint- if you put the icing on the rolls while they are still hot then the icing will melt. It is tasty, but messy!
ENJOY!!!
Cinnamon Rolls:
2 tsp Yeast
1/4 cup lukewarm water
1 tsp Sugar
2 eggs (beaten)
1/2 cup milk
1/2 cup sugar
1/2 cup flour (you will need more than this, probably about another cup)
1 stick of butter (1/2 a cup)
Cinnamon
More sugar
Yeast: Combine water and 1 tsp sugar. Then add in the yeast. Let it rise for about ten minutes.
*Hint-This mixture should look foamy and puffy, if it doesn't your water was probably the wrong temperature. Just throw it out then try again.
In a separate bowl beat the two eggs with a fork. Add in the milk, sugar, and flour. If your flour is still really sticky then add in more flour.
Take the dough and put it on a floured surface (counter, cutting board, etc.) Now here's the fun part, knead in one stick of melted/soft butter. This will make a mess, but that's ok.
Put the dough in a buttered or oiled bowl and cover with a towel or cloth. Allow for it to double in bulk, about one hour.
Take the dough out of the bowl and knead for a bit.
*Hint-Kneading requires folding in the side of the dough and pushing it out again with the heel of your hand.
Roll the dough out flat in either a circle or rectangle shape. My was sort of ameba shaped, but turned out fine so don't worry.
Now take a quarter cup of butter spread this on the dough. Sprinkle sugar and cinnamon over this until it is thouroghly covered. You really don't have to worry about putting on too much.
Roll the dough into a tube shape and cut one-inch pieces. Lay these on a greased pan and allow for them to rise again (about another hour).
Preheat oven to 350 degrees
Put rolls into the oven for about 30 min or until golden brown.
Icing:
(THIS IS SO EASY!!)
2 cups powdered sugar
1/4 cup butter
milk (a dash or two)
Mix the sugar and melted butter. Add in milk until you get the consistancy of icing that you would like.
*Hint- if you put the icing on the rolls while they are still hot then the icing will melt. It is tasty, but messy!
ENJOY!!!
Thursday, November 15, 2012
Chocolate Covered Cashews
Covering things in chocolate, it doesn't get much easier or tastier than that! Today is Chocolate Covered Cashews, which, according to Primrose, look like baby toes. When Primrose says it's easy to eat a lot of these, she isn't lying, they are small and deliciouse, but LOADED with chocolate goodness. In case you were uncertain, this recipe is from Everything On A Waffle by Polly Horvath.
Chocolate Covered Cashews
Chocolate chips or discs or melting chocolate
Cashews
Or whatever you want covered in chocolate
Melt the chocolate in a double which is baisicly this: metal bowl on top of a pot with an inch or two of water in it. Make sure the bowl isn't too big or small and that it is metal, NOT PLASTIC. Plastic will melt and weird sizes will make it hard to melt the chocolate.
Pull out a pan and cover with wax paper. This is where you will put the nut to dry.
Two choices
Patient way (also the correct way): dip each nut into the chocolate, then place on the sheet.
Fast way (also the messy way): Dump all of the nuts into the bowl of chocolate, once you have taken it off the heat. Evenly spread the nuts onto the sheet and once they are cooled try to pick the nuts apart from the nutless chocolate, otherwise you will end up with a weird sheet of nut filled chocolate mess.
Either leave nuts to cool overnight or put them in the fridge so you can eat them right away.
Eat as a snack, desert, or send to someone as an apology.
Chocolate Covered Cashews
Chocolate chips or discs or melting chocolate
Cashews
Or whatever you want covered in chocolate
Melt the chocolate in a double which is baisicly this: metal bowl on top of a pot with an inch or two of water in it. Make sure the bowl isn't too big or small and that it is metal, NOT PLASTIC. Plastic will melt and weird sizes will make it hard to melt the chocolate.
Pull out a pan and cover with wax paper. This is where you will put the nut to dry.
Two choices
Patient way (also the correct way): dip each nut into the chocolate, then place on the sheet.
Fast way (also the messy way): Dump all of the nuts into the bowl of chocolate, once you have taken it off the heat. Evenly spread the nuts onto the sheet and once they are cooled try to pick the nuts apart from the nutless chocolate, otherwise you will end up with a weird sheet of nut filled chocolate mess.
Either leave nuts to cool overnight or put them in the fridge so you can eat them right away.
Eat as a snack, desert, or send to someone as an apology.
Perfectly Boiled Potatoes
This recipe is from Everything on a Waffle by Polly Horvath. I wrote a more in depth review of the book on the Cherry Pie Pork Chops recipe, if you are interested in that.
Perfectly Boiled Potatoes:
12 (more or less) red bliss potatoes
Whatever you like to put on potatoes (ex: sour cream, parsely, lemon juice, salt and pepper, anything!)
First make sure that all of your potatoes are about the same sizes and are blemish free. Next, peel them and put them in a large pot.
Put in enough water for all of the potatoes to be covered.
Boil for 40 min or until you can easily stab one with a fork.
*Make sure you don't overcook the potatoes. Mine came out semi-mashed.
When they are done, drain the potatoes in a collander. Put the drained potatoes back into the pot and cook the potatoes on a dry heat until they are, well, dry.
They are then ready to eat!!!
Perfectly Boiled Potatoes:
12 (more or less) red bliss potatoes
Whatever you like to put on potatoes (ex: sour cream, parsely, lemon juice, salt and pepper, anything!)
First make sure that all of your potatoes are about the same sizes and are blemish free. Next, peel them and put them in a large pot.
Put in enough water for all of the potatoes to be covered.
Boil for 40 min or until you can easily stab one with a fork.
*Make sure you don't overcook the potatoes. Mine came out semi-mashed.
When they are done, drain the potatoes in a collander. Put the drained potatoes back into the pot and cook the potatoes on a dry heat until they are, well, dry.
They are then ready to eat!!!
Cherry Pie Pork Chops
Today ( and the rest of the days) book it Everything On A Waffle by Polly Horvath. I really, really enjoyed this book. The main character who is a young, optomistic girl, has an old, mature voice for her age. This allows for the book to be enjoyable for kids and adults and everyone in between. I made the cherry pie pork chops, the boiled potatoes, and the chocolate covered cashews. I loved the recipes in this book and there will be more to come.
Pork Chops:
Cherry pie filling (homemade or canned)
Pork chops (however many you want, I used four and had plenty of ingredients left)
Salt, pepper
Pineapple juice
Preheat oven to 325 degrees
Take a skillet and put a bit of oil in it (any oil will do really). Then sear the pork chops in the pan. Put a sprinkling of salt and pepper on the pork chops.
*Hint: Don't overcook, the meat will only be browned on the outside...It will NOT be done yet.
You can either use you skillet or use a baking dish (this is what I did). Put about a quarter inch of fruit juice (ex: pineapple juice) in the baking dish. You should then put the seared pork chops in the pan and smooth about a spoonful of cherry pie filling onto the top of each pork chop.
Cover and bake for one hour.
Take out carefully and allow to cool, the juice will be boiling.
Sauce:
Sour cream
pork juice (no really, it's good)
Scoop a cup of sour cream into a bowl and add some of the juice and grease from the pork chops into the sour cream. Add juice until the sour cream becomes sauce-like.
Put this on top or under the pork chops, depending on how fancy you want your chops to be.
Pork Chops:
Cherry pie filling (homemade or canned)
Pork chops (however many you want, I used four and had plenty of ingredients left)
Salt, pepper
Pineapple juice
Preheat oven to 325 degrees
Take a skillet and put a bit of oil in it (any oil will do really). Then sear the pork chops in the pan. Put a sprinkling of salt and pepper on the pork chops.
*Hint: Don't overcook, the meat will only be browned on the outside...It will NOT be done yet.
You can either use you skillet or use a baking dish (this is what I did). Put about a quarter inch of fruit juice (ex: pineapple juice) in the baking dish. You should then put the seared pork chops in the pan and smooth about a spoonful of cherry pie filling onto the top of each pork chop.
Cover and bake for one hour.
Take out carefully and allow to cool, the juice will be boiling.
Sauce:
Sour cream
pork juice (no really, it's good)
Scoop a cup of sour cream into a bowl and add some of the juice and grease from the pork chops into the sour cream. Add juice until the sour cream becomes sauce-like.
Put this on top or under the pork chops, depending on how fancy you want your chops to be.
Tuesday, November 13, 2012
Chabela Wedding Cake
Today the book is Like Water For Chocolate by Laura Esquivel. This is a beautiful book, but it does get a bit racy at some points, so be aware of that. I loved the tall tale aspect of it and the recipes. Not only does the inclusion of the dishes make the book have more meaning and depth, but it also gives you a lot of wonderful Mexican dishes to try out. However, because this book isn't a regular cook book it does make following the exact recipe very difficult. I made the Chabela Wedding Cake, but did take some liberties with the recipe. So here it is!
Chabela Wedding Cake
For the cake:
3 cups of cake flour (I used whole wheat, but I wouldn't suggest it)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cups unsalted butter, softened
1 cups buttermilk
5 eggs
1 1/2 cups white sugar, granulated
1 tbsp. vanilla extract
Preheat oven to 350°.
Prepare 3- 9″ round cake pans by lining the bottoms with parchment paper and then greasing the bottoms and sides. Set the pans aside.
Sift the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
In a large bowl, cream the sugar and butter together until light and fluffy. Add the eggs and vanilla extract, and then the sifted dry ingredients alternating with the buttermilk.
Divide the finished batter evenly among the three prepared cake pans and smooth the tops of each filled pan.
Bake the cakes for 23-26 minutes
Finished cakes will be golden at the edges with a cake tester inserted in the center of each coming out clean or almost clean. Set the finished cakes aside to cool in the pan for about ten minutes before frosting.
For the glaze/ frosting
option 1 (for stacking cakes): Make a cream cheese frosting or use your favorite glaze and cover the cake in these. BEFORE you frost/glaze the cake put a layer of apricot jam in between the layers of cake.
Option 2 (for single cakes): Make a cream cheese frosting and mix about one small jar of apricot jam into the frosting. Cover the cake in this.
Finally, EAT THE CAKE!!!!!! YAY!!!!
Cream cheese frosting (this is a good recipe)
Cream together, then refrigerate.
Chabela Wedding Cake
For the cake:
3 cups of cake flour (I used whole wheat, but I wouldn't suggest it)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cups unsalted butter, softened
1 cups buttermilk
5 eggs
1 1/2 cups white sugar, granulated
1 tbsp. vanilla extract
Preheat oven to 350°.
Prepare 3- 9″ round cake pans by lining the bottoms with parchment paper and then greasing the bottoms and sides. Set the pans aside.
Sift the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
In a large bowl, cream the sugar and butter together until light and fluffy. Add the eggs and vanilla extract, and then the sifted dry ingredients alternating with the buttermilk.
Divide the finished batter evenly among the three prepared cake pans and smooth the tops of each filled pan.
Bake the cakes for 23-26 minutes
Finished cakes will be golden at the edges with a cake tester inserted in the center of each coming out clean or almost clean. Set the finished cakes aside to cool in the pan for about ten minutes before frosting.
For the glaze/ frosting
option 1 (for stacking cakes): Make a cream cheese frosting or use your favorite glaze and cover the cake in these. BEFORE you frost/glaze the cake put a layer of apricot jam in between the layers of cake.
Option 2 (for single cakes): Make a cream cheese frosting and mix about one small jar of apricot jam into the frosting. Cover the cake in this.
Finally, EAT THE CAKE!!!!!! YAY!!!!
Cream cheese frosting (this is a good recipe)
Ingredients
Original recipe makes 3 cups
Change Servings
Cream together, then refrigerate.
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