Sunday, January 25, 2015

Candied Orange Peel & Chocolate Chunk Cookies

Trying these today from Goodies a Volonte 

Picture and recipe are both hers 

so be sure to check her site out

Yields 12 large cookies
  • 1 11/4 cups + 1 1/2 tbsp (190g) all-purpose flour
  • 1/2 cup + 1 1/2 tbsp (48g) dutched cocoa powder
  • 1/2 tsp (2.3g) baking soda
  • 1 tsp (3g) salt
  • 1/2 cup (120g) dark brown sugar
  • 1 3/4 tsp (12g) molasses
  • 1/2 cup (100g) granulated sugar
  • 1 cup (150g) 70% dark chocolate chunks
  • 5.9 ounces (167g) unsalted butter at room temperature
  • 3 tbsp + 2 1/2 tsp (60g) eggs
  • 1 whole orange candied peel, cut in 1/2 inch chunks
  1. Mix flour, salt and sift in the cocoa powder and baking soda in a medium bowl.
  2. Mix dark brown sugar, molasses and granulated sugar in a small bowl. Use the back of a spoon to break any lumps.
  3. Use a scale to measure the eggs.
  4. Cream the butter in a stand mixer fitted with the paddle attachment in medium-low speed. The consistency should be like mayonnaise.
  5. Add the sugar mixture and mix for 4 minutes, until fluffy.
  6. Add the eggs and mix on low speed for 15-30 seconds. Over mixing will affect the result of the cookies.
  7. Add the flour mixture in two additions and mix on low speed for 15-30 seconds each.
  8. Add the chocolate chunks, pulse on low speed about 10 times to combine.
  9. Refrigerate the dough for 30 mins. The dough can be refrigerated for up to 2 days or one month in the freezer. Frozen dough needs to defrost in the refrigerator overnight and bring to room temperature before baking.
  10. Preheat oven to 325F. Position the racks in the upper and lower third of the oven and place silpat or parchment paper on two baking pans.
  11. Use a scale to divide the dough into 12 balls. Top with candied orange peels, pressing them gently into the dough.
  12. Bake for 20-23 minutes in a standard oven.  Switch the pans halfway through baking.
  13. Place the pans on a cooling rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.
Update: So these made HUGE cookies. They were extremely rich - way too much for my tastes but I would say that they were good cookies overall.

Garden notes

Plums - Seneca, Stanley
Pear - Bartlett

Friday, January 2, 2015

Seaweed Shake

For a 16 oz glass smoothie blend until smooth

2 Tbsp seaweed gel
10 oz. evaporated milk
shot of brandy (optional)
sugar or honey to taste (roughly 2 Tbsp)
1 cup ice cubes
grated nutmeg to taste

Try with frozen banana

To make seaweed gel

Rinse seaweed quickly to ensure salt is removed. Don't leave in water as will dissolve. Then put into water to soak a ratio at 1 oz seaweed to 750 ml water. Let soak overnight, then boil in the same liquid. Boil only until it is dissolved then remove from heat and allow to cool and gel. This gel can now be stored in an airtight container in the refrigerator for three months.