YumSugar

Would You Buy a Tin of Fancy Cookies?

YumSugar — Fri, 09 May 2008 10:30:34 -0700

Last week my pal Donna invited me to partake in a box of cookies she received from a friend. The cookies were from Emporio Rulli ($35.95) and were quite delicious. The box was crammed full of various artisan cookies, including almond-paste specialties, mini macaroons, and shortbread. I usually associate a tin of cookies with stale and boring, but these were great.

In general, something about store-bought tins seems old-fashioned and overly formal. I'd rather receive a box of goofy-looking, homemade chocolate chip cookies. And yet, I know they would make a great gift for grandma on Mother's Day. Which got me wondering, do you buy tins of cookies and if so, do you like them?

52 Weeks of Baking: Chocolate Citrus Biscotti

YumSugar — Wed, 15 Aug 2007 07:57:31 -0700

A few years ago, I became obsessed with biscotti. I found myself making batch after batch of the traditional Italian cookie - which roughly translates to "twice baked" - trying to find a recipe that was tasty on its own, as well as dunked into a frothy latte. Eventually I landed on a recipe by Giada De Laurentiis that combines fragrant citrus flavors with a lovely layer of chocolate. That alone should have made it the winner, however it was actually the addition of corn meal that pushed it over the edge. The texture is unlike most biscotti and you'll find that you'll be perfectly happy snacking on them with or without coffee. And believe it or not, biscotti is actually quite easy to make - so check out the recipe read more

Chocolate Citrus Biscotti
From Everyday Italian with Giada De Laurentiis

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl.
Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients.
Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes.
Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
Bake until the biscotti are pale and golden, about 25 minutes.
Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate.
Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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Must-Read: Field Guide to Cookies

YumSugar — Thu, 26 Mar 2009 09:00:19 -0700

If you're completely over the cupcake craze but looking for other sweet entertaining ideas for Spring, consider the Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable ($10.87). Authored by Bay Area pastry veteran Anita Chu, the guide packs an impressive amount of information on the world's cookies into a rather teensy tome. Find out if this book would be a good match for you when you read more.

Pros:

Comprehensive notes include background information and history of each cookie, serving suggestions, and icons that indicate tools needed.
Nice balance of traditional favorites - such as gingersnaps, whoopie pies, and snickerdoodles - as well as ethnic favorites (Chinese almond cookies, baklava, lebkuchen, and stroopwafels).
Reasonably priced, durable paperback edition is practical and portable.

Cons:

Book feels small; tight binding makes it hard to keep book open on desired page.
The book didn't include instructional shots of baking techniques - only photos of finished cookies.

Recipes: The book has over 100 recipes for occasions throughout the year. A few that called my name:

Italian Easter cookies
French macaroons
Greek butter cookies
Buttercream thumbprints
Ladyfingers
Springerle
Pfeffernüsse

Imagery: Every cookie is photographed in a full-color photo index, so readers know exactly what to expect.

Overall Rating: This inexpensive cookie index contains something to please everybody, and its readable format makes it a great cookbook for cookie fanatics. If you don't have a cookbook stand, however, be prepared to be frustrated trying to stay on one page.

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Come Party With Me: Rehearsal Dinner - Dessert

partysugar — Wed, 27 May 2009 11:30:52 -0700

When planning your rehearsal dinner, take into consideration the theme of the wedding. If you're having a black tie big day, don't host an equally formal rehearsal dinner. Instead throw a laid back luau, festive hoedown, or in the case of my girlfriend, Ronda, a backyard grilled pizza party. Simply put, the rehearsal dinner should not upstage the wedding reception. For this reason, avoid serving cake.

Instead, offer guests a delightfully crisp frosted cookie like these Italian-inspired chocolate hazelnut spiced cookies. They are ideal for a party because they can be made up to four days in advance. Check out the scrumptious recipe when you read more.

Chocolate Hazelnut Spiced Cookies
From Gourmet

Ingredients

For cookies:
1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon grated orange zest
3 tablespoons fresh orange juice
1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)
For icing:
1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder (not Dutch-process)
3 tablespoons water
1 tablespoon hazelnut-flavored liqueur

Directions

Make cookies: Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
Make icing while cookies cool: whisk together all icing ingredients until smooth.
Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.

Makes 2 1/2 dozen cookies.

Make ahead: Cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature 4 days.

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All the News That's Fit to Eat - Dec. 10, 2008

YumSugar — Wed, 10 Dec 2008 11:45:03 -0800

Bake five different kinds of cookies with this one master dough recipe. - The Oregonian
The economic downturn has changed the way America eats. - New York Times
Quality artisanal hard ciders embody the flavors of Winter. - Los Angeles Times
If you liked our chicken liver paté, try this tuna paté. - Boston Globe
For festive, affordable holiday cheer, opt for bubbly that's not Champagne. - Washington Post
With a new president soon to be in the White House, Alice Waters is heading lobbying efforts for national food reform. - San Francisco Chronicle
Save leftover egg whites in the freezer. - Chicago Tribune
Concerned for the future of Parmigiano cheese, the Italian government is spearheading bailout efforts. - Wall Street Journal

Source

What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sun, 28 Oct 2007 11:00:49 -0700

For a crowd-pleasing appetizer, try making mini crab cakes a la Desperate Housewives.
Partysugar's Halloween Bash is fast approaching, and she needs help finding some special Halloween treats.
Pick a pumpkin baking project: pumpkin cream-cheese cookie bars or baby pumpkins with garlic custard.
If you're not a pumpkin fan, these spiderweb cookies are too cute to pass up.
National Nut Day has come and gone, but it's not too late to take our nutty quiz.
Is your favorite kind of bean an ingredient in this classic Italian soup? If so, can you name the dish?
Try a new twist on roasted pork with these easy red chile pork tacos.
Then tell me: How does this photo make you feel?
And finally, help us by taking the annual YumSugar survey!

Photo copyright 2007 ABC, Inc.
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Delicate Chocolate Florentines

partysugar — Sun, 14 Oct 2007 09:18:45 -0700

Florentine cookies make excellent gifts. Wrapped in plastic baggies and tied with a festive ribbon, who could deny such a tasty treat? Despite their name - which hints at an Italian heritage - florentines were originally created by Austrian bakers. These flat cookies are wonderful alone, but taste even better with chocolate sandwiched between two layers. If you prefer dark chocolate over milk, use that instead. For this scrumptious recipe, read more

Milk Chocolate Florentine Cookies
From Very Best Baking

2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups (11.5 oz. pkg.) milk chocolate chips

Preheat oven to 375° F. Line baking sheets with foil.
Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
Bake for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
Microwave morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

Makes about 42 cookies.

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All the News That's Fit to Eat - Mar. 12, 2008

YumSugar — Wed, 12 Mar 2008 11:18:31 -0700

I love this trend: chefs are making things more personal by being the waiter, the sommelier, and the host, too. Plus, is it ethical to buy and sell restaurant reservations? - New York Times
During the transition from Winter to Spring, soups and salads make great seasonal dinners. - San Francisco Chronicle
Meet Dario Cecchini, the Italian meat maestro. - Los Angeles Times
Learn more about Jennifer 8. Lee's The Fortune Cookie Chronicles, part memoir, part travelogue, and part cultural history. - Boston Globe
Which kind of a wine drinker are you? One consultant hopes to demystify the world of wine tasting. - Washington Post
Wonder what Katie Lee Joel is up to these days? Turns out she's cooking up a rock-star life. - Miami Herald
Whether upscale, fast food, or made at home, sliders make mighty bites. - Dallas Morning News

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2007's Favorite Cooking Show Is...

YumSugar — Wed, 19 Dec 2007 07:13:18 -0800

For those of you who wished Alton Brown was declared our favorite male-celebrity chef of 2007, you should take some consolation in the fact that his show Good Eats was voted our favorite cooking show of 2007. AB's show was neck-and-neck with Giada's Everyday Italian, but it's Alton special blend of wacky props and food science that makes Good Eats a great show to watch. Every episode is packed with several compelling recipes - if not for the taste, then for the science - and there's no way you could walk away without having learned anything. Whether it's the art of a perfect pork chop or the science behind a pinwheel cookie, Alton's got you covered.

What do you think? Do you agree, should Good Eats top our Best of 2007 list?

Also, if you haven't seen it - and why haven't you? - you're in luck. AB's currently working on editing new episodes for 2008. Plus, we've got a clip for you, just read more

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Yummy Link: From Anthony Bourdain to Greek Food

YumSugar — Fri, 12 Oct 2007 08:01:57 -0700

Be sure to check out what Anthony Bourdain has to say about Rachael Ray and her Dunkin Donuts endorsement. - FitSugar
If you're looking for a Halloween dessert idea, this Chocolate Spiderweb Tart is sure to be a spooky hit. - Baking Bites
Your luck is about take a turn for the worse. Bad luck fortunes have somehow made their way into Wonton Food's cookies. - Serious Eats
Do you love or hate these chandeliers and sofas made from wine jugs? - CasaSugar
Scientists are saying that gum swallowing isn't as terrible as we thought. - Slashfood
Pumpkin season has arrived, get a whole slew of great pumpkin recipes and get started. - iVillage

Illy Coffee has designed a cafe in a box that unfolds at the push of a button. - Will Work for Food
Are organic cows happy cows? - Culinate
You have to wonder, is Greek food the new Italian food? - Chow