Goodies By Anna

Hazelnut Shortbread

I love a good shortbread: crunchy and buttery, crumbly and sweet. The addition of hazelnuts in this Hazelnut Shortbread adds a light nutty flavor that creates a perfectly delicious cookie. My dad has some very nice friends that live in Oregon and every year around the holidays they send a big bag of fresh, local hazelnuts.

I quickly freeze them to keep them them fresh and enjoy baking with them year round. The shortbread dough is baked in a tart pan which gives the edges of the cookie a pretty fluted ruffled look. I topped my dough with a generous sprinkle of vanilla sparkling sugar just before baking for a little shine, crunch and sweetness. Here is how you can make your own.

The entire recipe can be found here. The original recipe calls for 1/2 cup chopped toasted walnuts but I substituted 1/2 cup chopped toasted hazelnuts instead. You can use either nut, just make sure to toast and let cool completely before grinding in the food processor.

Toasted Hazelnuts!

Generously butter a 9" round tart pan and set aside. In the bowl of a food processor pulse the toasted, cooled nuts until finely ground. Place ground nuts into a medium bowl. Add the flour and salt and whisk together, making sure that all the nuts are covered with flour. Set aside.

Dough in buttered tart pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until light and fluffy. Add the flour mixture and mix until just combined. Transfer dough to prepared pan and place a piece of plastic wrap over the top of the dough and press it evenly into the pan. Transfer pan to the fridge and let chill until firm, around 30 minutes. While the dough is chilling, preheat oven to 325 degrees.

Dough pressed into tart pan.

When dough is chilled, cut into 8 wedges using a bench scraper or a knife. Prick or dock the dough in a pretty pattern with a wood skewer or fork. Sprinkle with sparkling sugar if using. Bake until golden brown and firm in the center, around 40 to 45 minutes.

Chilled shorbread, cut and docked.

If the cut pieces have baked together, quickly re-cut them while the shortbread is still warm. Let cool completely before serving. Store in an airtight container in a cool place, but not the fridge. The flavor of shortbread improves with age!

Cooling shortbread after recutting pieces.

Cafe Au Lait Bars

These Cafe Au Lait Bars are so good that you won't believe how easy they are to make! The flavor is just like what you'd find in your favorite latte, a fantastic coffee and cream combination that just can't be beat.

 

 

The bars are moist and delicious with a sprinkle of mini semi-sweet chocolate chips as the finishing touch. (The recipe calls for 1 cup of chopped walnuts but I left the nuts out and sprinkled the cooling bars with some mini semi-sweet chocolate chips for the ultimate coffee/chocolate pairing.) These bars are perfect for an afternoon coffee break as well as a nice after-dinner dessert. Here is how you can make your own.

 

 

You can find the entire recipe here. Preheat the oven to 325 degrees. Line a 9" x 13" baking dish with aluminum and spray with Pam For Baking. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until well combined. Add the sugar and beat until well combined. Add the vanilla and melted butter, beating to combine. Mix in the flour and salt until just combined. Set aside 1 1/2 cups of batter. In a mixing cup stir together the instant espresso powder with the cream until combined. Stir the coffee mixture into the remaining batter and transfer batter to the prepared pan. Smooth the batter evenly into the pan with an offset spatula. Spoon the 1 1/2 cups reserved batter over the top and spread evenly with the offset spatula. (I find it easier to spread the batter using a slightly damp spatula.) Run a knife thru the two batters to create a swirl on the top. Sprinkle with nuts if using and bake bars for 30 minutes or until the sides pull away from the pan and center is set.

 

 

 

Remove from oven and let cool for 15 to 20 minutes before sprinkling with mini semi-sweet chocolate chips if using. Let bars cool completely (1 hour) before cutting. I even let mine cool in the fridge for an extra 20 minutes to make sure that the chocolate chips were completely set before cutting into bars. A 9" x 13" pan will yield 24 squares (cut four across and six down).

 

 

Triple Chocolate Scones

When the weather is super cold outside I am always on the lookout for the perfect goodie to go with my hot morning latte. Scones are always a good bet but when I saw this recipe for Triple Chocolate Scones I knew it would be a winner!

 

These tender scones get their name from the dutch cocoa powder and semi-sweet chocolate chips in the batter, topped off with a bittersweet glaze to round out this chocolatey delight. The scone is not overly sweet which lets the rich chocolate flavor shine through. I went with a bittersweet glaze to keep the chocolate taste going without too much sugary sweetness. A little sprinkle of pearl sugar adds just the right contrast to the dark glaze and provides a little sweet crunch. Here is how you can make your own.

 

 

You can find the entire recipe here. Start by preheating the oven to 375 and lining two baking sheets with parchment or silpat. Set aside.

 

 

Scones: In a large mixing bowl sift together the flour (I used all All Purpose Flour instead of the Wheat Flour), cocoa powder (I used Hersheys Special Dark Dutch Process Cocoa Powder), espresso powder, sugar, baking powder, baking soda and salt. If using kosher salt, add it in after sifting the other ingredients together. Whisk together all the sifted ingredients to combine. Using a pastry blender (or food processor) work the chilled butter into the flour mixture until it is crumbly.

 

 

Stir in the chocolate chips (I used semi-sweet chocolate chips). In a small bowl whisk together the vanilla, egg and milk or whey (I used heavy cream instead of milk). Add the egg mixture to the flour mixture and stir until evenly moist. You may need to add an extra 2-3 Tablespoons of milk or cream to make the dough come together. To keep the dough from sticking to the parchment or silpat when cutting, mix together 3 Tablespoons of powdered sugar with 1 teaspoon cocoa powder. Dust the top of the parchment or silpat covered baking sheets with this mixture. Divide the dough into two equal pieces and place on each of the two baking sheets.

 

 

Pat dough into a 6 inch round and cut into 8 or 6 even wedges, keeping the wedges together in a round. I made one batch of 8 wedges and one batch of 6 wedges and both came out great! Bake for 18-23 minutes (Mine baked for 20 minutes for both sizes) or until a toothpick inserted into the scone comes out clean. Let scones cool for a few minutes before cutting apart and letting cool completely on a wire rack before glazing.

 

 

Glaze: In a small microwaveable bowl combine chocolate and cream (I used bittersweet chocolate) and microwave for 60 seconds to 1 minute. Remove from microwave and stir together the chocolate and cream until all chocolate is melted and smooth. Spoon over cooled scones and top with a sprinkle of pearl sugar if desired.

Scones can be reheated in the microwave for a minute, just make sure that the glaze doesn't start to melt!

Quick Update On Winning Gingerbread House Contest

I thought I would update on my post about winning a gingerbread house contest earlier this month. Today a box arrived and inside were all kinds of fun goodies that I won! The best item was a $50 Gift Card to King Arthur Flour! There was a catalogue and a huge cookbook and the cutest gingerbread cookie with the word "Happy Baking Anna" piped on the top! I am really just thrilled and surprised that I was picked by one of the three judges! There were so many fantastic and creative entries for them to choose from! Thanks for looking!

Bouchon Bakery Pumpkin Muffins

I am really enjoying the Bouchon Bakery Cookbook I got for Christmas (thanks Dad!) and have baked another goodie that I think you will really enjoy: Pumpkin Muffins with Vanilla Bean Cream Cheese Frosting.

 

 

These jumbo sized muffins have a surprise inside: a delectable vanilla bean cream cheese frosting that also peaks out on top in a tiny swirl to hint at what's inside! All muffins in this cookbook are made over two days, one day to make the batter and then letting it rest overnight in the fridge before baking the next day.

 

 

This process allows the flour to hydrate and creates a very moist muffin. I can tell you that these muffins are very moist, delicious and pumpkiny! The vanilla bean cream cheese frosting is gilding the lily and provides a sweet creamy richness speckled with tiny vanilla bean seeds that is the perfect compliment to the moist crumb. I added a little coarse cinnamon sugar on top of the batter (thanks Donna!) before baking to create a crunchy spicy topping to my muffins. The recipe calls for golden raisins but I decided to leave them out and let the pumpkin be the main attraction!

 

 

The recipe calls for a six cup jumbo muffin pan. I don't have a jumbo muffin pan but I do have a six cup popover pan and it worked out great! I also didn't have any jumbo muffin papers so I cut 8"x8" squares of parchment paper and pressed them down into the cups with the lid of a Pam spray bottle! Again, this worked great and I actually like these better than the regular muffin papers! Here is how you can make your own.

 

 

You can find the entire recipe here. Remember: this batter will rest in the fridge overnight to be baked the next day.

BATTER: In a medium bowl whisk together the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment mix together the sugar and oil until combined.

 

 

Add the pumpkin and increase the speed to medium low and mix for 1 minute until smooth. Reduce speed to low and add the eggs in two additions until just combined, do not over-beat eggs. (Note on eggs: All eggs used in this cookbook are passed thru a sieve to create a smooth mixture before adding to the batter. ) Add the flour mixture in two additions on low speed until just combined. Remove bowl from mixer and scrape bottom of bowl to incorporate any dry ingredients that may have settled there. Fold in the raisins if using (I didn't use raisins). Transfer batter to covered container and refrigerate overnight. 

 

 

BAKING: Line a six cup jumbo muffin pan with liners (I used a six cup popover pan lined with 8"x8" squares of parchment paper) and set aside. Preheat oven to 425 degrees. Transfer batter to pastry bag and pipe the batter into the cups, stopping 1/2 inch from the top. Top batter with a sprinkle of coarse cinnamon sugar if using. Put pan in the oven and lower temperature to 325 degrees. Bake for 45 to 48 minutes (I baked mine for 45 minutes) or until a toothpick comes out clean. Cool muffins completely before filling with frosting.

 

 

FROSTING: Place completely soft, room temperature cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until smooth. Scrape down sides and bottom of bowl then add the powdered sugar and beat until incorporated.( I added more powdered sugar to get a firmer frosting.) Add the vanilla bean seeds or vanilla bean paste (I used around 3 teaspoons of vanilla bean paste) and mix until incorporated. Transfer frosting to a pastry bag fitted with a french star tip and place in the fridge to chill until muffins are completely cooled.

 

 

FILLING MUFFINS: When muffins are completely cooled, cut thru the tops with a sharp knife or use an apple corer to remove all the centers. Fill the centers of all the muffins with the frosting and pipe a small rosette on the top each.

Gingerbread Goodies Bakery Won A Prize!

If you checked out my post on December 12 then you've seen the Goodies Bakery Gingerbread House that my dad and I made this year. I decided to enter it in a contest on the King Arthur Flour website and then forgot all about it.... until I got an email saying that I won a Judges Choice Award! What a fantastic surprise and a great begining to 2013! My dad was so excited and couldn't wait to see the post go up on the King Arthur Flour site to show all the winners so I thought I'd provide a link to the blog post of all the winners and also a link to the Pinterest Page with all the contestants marvelous creations! There were a lot of entries and a lot of creative gingerbread houses!

You can find the post with the winners here: Gingerbread House Winners

You can view all the gingerbread entries here: Gingerbread House Contestants

Happy New Year to all!

Parisian Gingerbread (pain d'epices)

This Parisian Gingerbread is my last holiday goodie of the year and it's a good one! The recipe is from my new Bouchon Bakery Cookbook and is a european version of gingerbread: more molasses, moister and denser than american gingerbread. The flavor is a richer and less sweet version of gingerbread that pairs well with the snowy white sweet royal icing poured on top.

 

 

The texture is very moist and dense making this a delicious holiday treat and a great way to usher in 2013. The recipe calls for unsulfured blackstrap molasses which are extremely potent in flavor and very very dark in color. I substiuted with mild molasses instead and while my gingerbread isn't as dark as with the blackstrap molasses there is still plenty of molasses flavor without being overwhelming.

 

 

All baked goods from the Bouchon Bakery Cookbook use eggs that have been lightly beaten with a fork then pushed thru a strainer before incorporating to remove the membrane that holds the white and yolk together. You don't have to strain your eggs (I did!) however I think it is a nuance that adds to the moist, even crumb of the gingerbread. The finished bread is topped with a generous helping of royal icing and I added a little chopped crystalized ginger for garnish. This recipe makes two loaves and can be easily frozen (without icing) to eat at a later date. Here is how you can make your own.

 

 

You can find the entire recipe here. Start by spraying two 8 1/2 x 4 1/2 inch loaf pans with Pam. Cut enough parchment to cover the bottom of each of the pans and press paper into the pans. Spray pans again then set aside. Preheat oven to 350 degrees. In a medium bowl whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment mix the dark brown sugar and the molasses (I used mild molasses instead of blackstrap) until smooth. With the mixer running add the oil in a steady stream and mix until completely combined. Scrape down the bowl then add the eggs (100 grams of eggs is approximately 2 eggs) and mix until smooth. Add the flour mixture in two additions until combined. With the mixer running add the boiling water 1/4 cup at a time until completely combined. Mix in the lemon zest. Pour the batter into the prepared pans and bake for 1 hour or until toothpick inserted in the center comes out clean.

 

 

Let the cakes cool in the pan on a rack for 15 minutes then run a spatula or knife around the edges and turn the cakes out on the rack (remove the parchment paper from the bottoms) to cool completely. The cakes taste best when made the day before being eaten. When ready to serve, top the cakes with a generous amount of thick royal icing, allowing it to run down the sides of the cake. You can top the icing with some chopped crystalized ginger if desired.

The cooled, un-iced cakes can be wrapped in plastic wrap and frozen for up to 1 week. Defrost in the fridge and rewarm if desired.