Wednesday, May 29, 2013

White Chocolate Marionberry Muffins

I found a recipe for White Chocolate Raspberry Muffins in the Favorite Family Cookbook (love those girls!), I had high hopes that they would be amazing. But when we ate them, the berries were very tart and there didn't seem to be enough chocolate. I've been thinking a lot about them, and I wondered what would happen if I used the amazing Marionberry syrup that I've been buying at Costco. The result was gobbled up very quickly by all members of our family, definitely a winner!

White Chocolate Marionberry Muffins

1 egg
1 cup buttermilk
1/4 cup melted butter
3/4 cup sugar
1/2 tsp almond extract
2 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
3/4 cup Marionberry syrup

Preheat your oven to 425 degrees. In a bowl, whisk egg, buttermilk, butter, sugar and almond extract. Combine the flour, soda and salt in a smaller bowl. Fold the dry ingredients into the wet ones, being careful not to over-mix. Gently fold in the white chocolate chips and then the syrup. 

Scoop the muffin mixture into muffin tins that you've lined with muffin liners. Bake for 15-18 minutes, until they are a nice golden color and when you touch the top of the muffin it springs back.

Wednesday, May 22, 2013

Lemon Shortbread Cookies

Last week I posted the Lemon Meltaway Cookie recipe, so I thought that this week I would post the amazing cookie that we replaced it with. The recipe for this cookie came together quite by accident. Instead of doing the usual creaming of butter and sugar, this was accidentally all dumped into the mixing bowl and mixed together, the result is an amazingly yummy, tender cookie!

Lemon Shortbread Cookies
Tatyana Thompson

2 sticks butter - room temperature
2 cups cake flour (all purpose works too!)
3/4 cup sugar
1/2 tsp baking powder
1 tbsp lemon emulsion or extract (We use emulsion for the better flavor it gives. available at kitchen specialty stores.)
1/2 tsp vanilla

Lemon Icing

Icing Ingredients

Powdered Sugar
Lemon Juice
Yellow food coloring, if desired

Combine all ingredients in a stand mixer until blended. Form dough into balls, then press down the palm of your hand to shape the cookies. Bake at 325 for about 18 to 20 minutes. To keep these soft, make sure not to over-bake.

Let them cool completely. You can drizzle with lemon icing if you want to. 

To make icing, simply put some powdered sugar in a bowl, add some lemon juice and food coloring, mix until not lumpy. You can't mess this up, you can add more lemon juice to get the sugar not lumpy and if it ends up too runny, you can always add more powdered sugar. 

Wednesday, May 15, 2013

Lemon Meltaways

Ever since we discontinued the Lemon Meltaway cookies at our Bountiful and Centerville stores we have had tons of requests for the recipe. A fun fact about this cookie is that it was originally the Studio 5 Signature Cookie. The show came to us and asked us to come up with a cookie that only had 5 ingredients. The neat thing about this cookie is how versatile it can be. Instead of having lemon on the top, you can have lime, strawberry, pink lemonade...the sky really is the limit. I've also heard of people using this dough as a kind of pie dough. So get creative! 

Since we aren't making this cookie anymore, and it's not something I'd make at home, I did a quick internet search for images. I found this picture and copied and pasted, so I need to apologize to whoever I stole this picture from!   

Lemon Meltaway Cookies

Cookie Ingredients
1 cup butter
½ cup powdered sugar
1 ½ tsp lemon juice
½ cup cornstarch
1 2/3 cup flour

Icing Ingredients
Powdered Sugar
Lemon Juice
Yellow food coloring, if desired

Cream butter/margarine and sugar.  Add remaining ingredients and combine.

Bake at 350 for 9-10 minutes.  Cookies are done when top starts to crack.  Edges may be slightly browned.

Let cool completely.  

To make icing, simply put some powdered sugar in a bowl, add some lemon juice and food coloring, mix until not lumpy. You can't mess this up, you can add more lemon juice to get the sugar not lumpy and if it ends up too runny, you can always add more powdered sugar. 

Put on cookies with the back of a spoon and working gently, because these cookies are really tender, spread out.

Wednesday, May 8, 2013

Chocolate Sugar Cookies - Again!

I know this isn't a new post, sorry, I am posting another recipe for Chocolate Sugar Cookies. I wasn't really thrilled with how the cookies came out with the recipe the way that America's Test Kitchen had it. So I've been playing with it, I've made these cookies several times and I think that they turn out way better this way, so instead of just changing what I had posted before, I decided to just re-post the recipe, the way that it turns out better. That way, you can compare the recipes and even try them both yourself. Maybe you will like the cookies better the original way! 

Chocolate Sugar Cookies
adapted from Cook's Country Magazine

14 tablespoons butter, softened
1 ¾ cups packed brown sugar
1 tablespoon vanilla extract
1 large egg
1 large egg yolk
¼ teaspoon salt
1 ½ cups plus 2 tablespoons all-purpose flour
¾ cup unsweetened cocoa powder (we use Dutch Processed)
½ teaspoon baking soda
½ teaspoon baking powder
1/3 cup granulated sugar

Pre-heat oven to 350 degrees with the oven rack placed in the center position. Line 2 baking sheets with parchment paper.

Place butter and brown sugar in the bowl of a stand mixer. Cream until well mixed and the color is lightened, about 3-4 minutes. Mix in vanilla and salt. Add egg and yolk, mix until the batter is smooth. Add flour, cocoa, baking soda and baking powder, mix until combined. The dough should be pretty thick.

Place the granulated sugar in a shallow dish. Using a small ice cream scoop, scoop dough, roll into a ball and roll the ball in the sugar. Press out to about 2 inches in diameter. When I make these, I do that with my palm, after I've made and rolled all of the balls of dough.

Bake about 15 minutes. The cookies should have cracks and they should look slightly underdone in the cracks. If you touch a cookie and it pops back up after you take your finger off, they are done. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack and allow to cool completely. 

Wednesday, May 1, 2013

Perfect Chocolate Brownies

When I saw this recipe on Our Best Bites blog a couple of weeks ago, I thought that it looked pretty similar to the America's Test Kitchen version of brownie. After comparing recipes, I realized that there are similarities but this recipe is less fussy. I had a great time making these and the smells that came from the oven were amazing! These brownies tasted good after they cooled on the first day, but allowing them to sit overnight is when the magic really happens and they are amazing the second day.

Perfect Chocolate Brownies
recipe adapted from Our Best Bites, who adapted it from others

Brownie yumminess!
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons cocoa powder (Dutch Processed is best)
12 ounces dark chocolate, roughly chopped (I used Ghiradelli semi-sweet baking chocolate)
1 cup unsalted butter, cut into 1 inch chunks
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
5 eggs, at room temperature (you can leave them out, or let them sit in warm water until you need them)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Butter or grease a 9x13 inch pan.

In a medium bowl, whisk together flour, salt and cocoa powder, just until combined.

So pretty!
Place the butter and chopped chocolate into a microwave safe bowl. Place in the microwave for 30 to 60 seconds. When it comes out, stir it, you want the chocolate mixture to become perfectly smooth, so if it needs to go in the microwave for a bit longer, than continue to microwave in 30 second intervals. Chocolate is kind of tricky, so be super careful with this step!

When the chocolate is smooth add the brown and granulated sugars and whisk. You want to incorporate these into the chocolate and cool off the mixture at the same time. Mine never got completely smooth, but they still turned out great! 

Add 3 eggs, and whisk into the chocolate. Then add the remaining 2 eggs, and the vanilla, and whisk until you don't see any more yellow yolks. Be careful not to overmix! 

Sprinkle the dry ingredients onto the chocolate and gently fold them together with a rubber spatula. Don't over mix! It's okay to still see some flour streaks.

Pour into your prepared pan and smooth out with your spatula. Bake for 25 to 35 minutes, this will depend on your oven, mine took around 33 minutes, so start checking at 25 and if they're not done you can add a couple more minutes until they are done. Check by sticking a toothpick into the center, if it comes out wet with batter it needs more time, but if it comes out with a few crumbs sticking to it, then the brownies are done.

Make sure to cool completely, the flavor of your brownies depends on this! Cut into squares and serve.