Daring Bakers:Danish Braids

This Months Challenge was hosted by Kelly of  Sass & Veracity and Ben of What’s Cookin’? 

I love pastry and have never made Danish pastry before. So when I found this months challenge was danish braids I was ready to roll up my sleeves and get baking. I decided to make this for Father’s day and ask my husbands request for one of the braids. It was no shock when he chose chocolate filled. I melted the chocolate before spreading and added a thin layer of cream cheese on top.

The second one I went for fresh blueberry filled also with a thin layer of cream cheese. I cooked the blueberry’s in a pot with a little apple juice until it became thick and jam like, then I finished it with a little lemon juice. It came out absolutely delicious. I finished it with a few almonds on top.

This was such a great challenge thank Kelly and Ben.

Daring Bakers Team.

 DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

 

 

Barefoot Bloggers: Parmesan Chicken

This weeks Barefoot Bloggers challenge was chosen by Megan of My baking Adventures.

This classic chicken Parmesan came out amazing. Moist and flavorful. I missed last weeks Pesto, pasta with peas so I decided try my hand at it and serve it along side the chicken. They both were amazing and delicious. I did substitute the mayo for fat free yogurt since I just couldn’t bring myself to putting mayo in my pesto but it still came out wonderful.

On top of the chicken is a nice spinach salad with the Lemon Vinaigrette with I halved and lightened up a bit by using less oil and a little more lemon. It came out so good and went very well with the chicken.

Thanks megan for choosing a great recipe.

Parmesan Chicken
Source: Food Network

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil ( I used Grapeseed oil)
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper

pasta, Pesto and Peas Recipe

Source: Food Network

 

Fruit Salad With Citrus-Mint Dressing

This fruit salad came out so delicious. The mango, papaya and kiwi went so well together with the freshness of the mint and the tangyness from the dressing. This is perfect for a desert with a little dollop for fresh whipping cream or as a light salad at a picnic which is what I ended doing. So refreshing and light. You can use any fresh fruit you like as well.

I large papaya, peeled and cut into 1-inch chunks
2-3 kiwis, peeled and sliced
1-2 mangos, peeled and cut into 1-inch chunks
handful of fresh raspberries
1/2-1 tablespoons mint (depending on how much mint you like)
1/2 teaspoon finely grated fresh orange peel
2 tablespoons fresh orange juice
1 teaspoon fresh lime juice

Combine kiwifruit, mango, raspberries, and papaya in a medium bowl.

Place  remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped. Pour mint mixture over fruit, and stir gently to coat.

 

 

Noodles With Chicken And Lime Peanut Sauce

This was so incredible delicious! I saw this recipe on Ellie’s show on the Food Network and knew it would be something I would like. I can’t believe how delicious this came out! The peanut butter and lime work so fantastic in this dish, with a touch of sweetness and spicy from the red pepper flakes. I added the chicken since I had some left over from the night before and just used broccoli since that was all I had on hand. I did only use half the sauce since my husband doesn’t like it to strong but it was still so good.

Source: Food Network

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
*1-2 chicken breast, cooked, cut into 1 in. pieces (optional)

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

 

 

 

Honey Peach Frozen Yogurt

I love frozen yogurt. I was sooo excited when my husband finally bought me an ice cream maker to use this summer. I have a zillion recipes I can’t wait to make and this one happens to be the first one. This frozen yogurt was delicous! I love how well the honey went with the peaches. Perfect for a hot summer day. You can leave the peaches a little chunky or smoother depending on what you like.

15 frozen peach slices, Fresh or frozen
3/4 cup Honey
2 cups Greek yogurt ( such as fage)
1/2 cup whole milk

In a blender pulse the peaches, honey, yogurt and milk until the mixture is smooth and homogenous.
Chill the mixture for about an hour. 

 Set up your ice cream maker. Pour the yogurt mixture into the bowl, following your equipment’s instructions.

Transfor to the freezer and chill for 3-4 hours or overnight.

 

Blackberry Orange Muffins

Blackberry season is finally upon us. I happen to buy gallons at the market and aside from eating them out of the bowl I decided to make some muffins for breakfast. The blackberry’s went so well with the orange. Perfect for a light snack or breakfast on the go!

1 cup Whole wheat flour
3/4 cup all purpose flour
1/4 cup ground flax seed
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar (can also substitute 1/4 tsp. Pure *stevia)
1/3 cup butter, melted
Zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 cup blackberries, fresh

Preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub sugar and orange zest together with fingertips until the sugar is moisten and you can smell the orange. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. Stir in the blackberries. Divide the batter evenly among the muffin cups.

Bake for about 14 to 18 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin.

*you can find stevia at trader Joes or your local health food store.

 

 

Eggplant Ricotta Bake

Using eggplant in place of lasagna noodles is a great and healthy way to making this bake. I love how flavorful it came out. It was also so easy to ensemble. The ricotta went perfect with the eggplant and the fresh basil added a great fresh taste to this bake. Remember to let it sit out about 15 minutes after baking to set.

Source: Martha Stewart

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)( I also used about 1tbsp fresh basil)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes

Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.

Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

 

 

Spring Risotto With Zucchini And Peas

This risotto came out so rich and creamy. The spring vegetables add such a great fresh taste to the richness of the risotto. Perfect for a rainy evening or a romantic dinner at home. My husband was thrilled with how this turned out. Make sure to taste the risotto before using all the liquid as it may not need all the liquid.

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed

Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.

 Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total

Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese

 

Caribbean Spiced Chicken Burgers With Mango Salsa

I happen to find the delicious recipe on Katies blog “Good Things Catered“. I knew as soon as I saw it I would love it. Of course Katie’s recipes have never failed me lol. She has amazing recipes and have you seen her cakes! OMG! I would buy them in a second! Thanks katie for yet another Winner

I did not change anything in the recipe except of course forgetting to pick up hamburger buns, but that definitely did not stop me from making them. They are delicious with and without the bun

Since I made her recipe to a “T” I will just post her link instead of the recipe! Sooo yummy!

Katie’s Caribbean Spiced Chicken Burgers and her Mango Salsa

 

Lemon Chicken With Fresh Herbs

This lemon marinade was fantastic. So flavorful and easy to put together. The chicken came out moist and the herbs gave it such a fresh taste to it. Perfect for a weekend barbaque.

1/4 cup  oil
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 small onion, grated
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
handful each of fresh thyme, rosemary and flat leaf parsley (can be chopped but I left it whole)
3-4 skinned and boned chicken breast

Process first 7 ingredients in a blender until smooth, stopping to scrape down sides. Pour into a bowl and add the fresh herbs. Reserve 1/4 cup lemon and herb mixture, and chill.

Place chicken in a shallow dish or zip-top plastic bag; pour remaining lemonand herb mixture over chicken. Cover or seal, and chill 2 hours, turning chicken occasionally.

Cook chicken on a meduim/med high grill basting the chicken with the reserved lemon and herb mixture until cooked through.

 

 

Key Lime Coconut Cupcakes With Key lime Cream Cheese Frosting

 

I was so excited when I finally found key limes in my grocery store! I knew exactly what I wanted to make with them. These cupcakes are so fantastic. They are made with honey so they have a floral flavor that goes so well with the key limes.  The frosting is so delicious, I had to restrain myself from eating it all lol. I topped the cupcakes with toasted coconut and lime zest. So yummy!

Cupcakes:

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon Key Lime zest and 1/4 cup juice 
3/4 cup canned coconut milk
1/2 cup butter, softened
3/4 cup mild honey
2 large eggs
1/2 cup shredded coconut
1/2 cup macadamia nuts, chopped

Frosting:

1/2 cup cream cheese, softened
1/4 cup butter, softened
2 tablespoons key lime juice
2 tablespoons mild honey, preferably clover
4 to 5 cups powdered sugar

Preheat oven to 350 degrees.

Sift together flour, baking soda, baking powder and salt; set aside. Combine Key lime zest and juice, and coconut milk; set aside.

In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition.

Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined. Stir in  macadamia nuts. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.

Lime Cream Cheese Frosting: In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.

 

Garden Tomato And Basil Pesto Pizza

Simple and delicious! This pizza came right out of my garden. I found this delicious recipe on cooking light and couldn’t wait to try it. The recipe does call for store bought pizza dough but I prefer to make my own and I used This whole wheat pizza dough recipe. I also though it would be fun to make my own pesto but you can certain used the store bought.

Source: Cooking Light

 (12-ounce) prebaked pizza crust (such as Mama Mary’s brand)(I used homemade)
Cooking spray
2 tablespoons commercial pesto ( *I used homemade) 
1 cup (4 ounces) thinly sliced fresh mozzarella cheese
2 cups chopped tomato (about 2 large)
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced fresh basil

Preparation

Preheat oven to 450°.Spray crust with cooking spray.

Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.

*Pesto recipe

1/4 cup extra-virgin olive oil
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
2 tablespoons lemon juice

 

TWD: French Brownies And A Sweet Farewell

All good things must come to an end I had such a fantastic time being a part of this wonderful group. I loved everything we made and have such great respect for Dorie and her great recipes. I have really came to admire all of the great woman ( and men) who take the time to create these great desserts and everyone is so different and creative. I love looking at everyones blog each week and will continue to see what great things are in store.

I loved that Di of Di’s Kitchen Notebook chose this weeks recipe. French Chocolate Brownies. I happen to LOVE brownies, They are one of my all time favorite desserts. I decided to make mine in cupcake pans and leave out the raisins. ( plus I was afraid I would set the house on fire igniting that rum) I also topped it with vanilla frozen yogurt and chocolate

I thought they came out very moist and delicious. Not as fudge as I like but still very delicious.

Thanks so much Laurie for creating this fantantic group and Chelle, Nikki, leigh, and clarafor keeping TWD running so smoothly and being great friends to all of us!

French Chocolate Brownies
(Source: Dorie Greenspan “Baking: From My Home to Yours pages 92-93)

-Makes 16 brownies-

Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you’re using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them-it’s better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated-you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won’t be completely incorporated and that’s fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they’re even fine cold. I like these with a little something on top or alongside-good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

 

Grandma’s All-Occasion Sugar Cookies

I made these to send to my sister who is having a little boy in a few months I couldn’t resist! I used ducks and bears cookie cutter. For the frosting I mixed powered sugar with water a little food color to get the consistency I needed and sprinkled the top with crystal sprinkles. This happens to be Dorie Greenspans recipe.  I think they came out really well and traveled very well.

From the book Baking:From my house to yours by Dorie Greenspans

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

Whisk the flour, salt and baking powder together

 Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated — because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.

Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter is up to you — I usually like cookies that are about 2 inches in diameter) and wrap in plastic. Whether you’re going to roll or slice the dough, it must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

If you are making roll-out cookies, working with one packet of dough at a time, roll out the dough between sheets of plastic wrap or wax paper to a thickness of 1/4 inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut out the cookies — I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for rerolling, and carefully lift the rounds onto the baking sheets with a spatula, leaving about 1 1/2 inches between the cookies. (This is a soft dough and you might have trouble peeling away the excess or lifting the cutouts; if so, cover the dough, chill it for about 15 minutes and try again.) After you’ve rolled and cut the second packet of dough, you can form the scraps into a disk, then chill, roll, cut and bake.

If you are making slice-and-bake cookies, use a sharp thin knife to slice the dough into 1/4-inch-thick rounds, and place the rounds on the baking sheets, leaving about 1 1/2 inches of space between the cookies.

Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon sugar, if you’d like. Let them rest for 1 minute before carefully lifting them onto a rack to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets between batches.

Storing: The cookies will keep at room temperature in a tin for up to 1 week. Wrapped well, they can be frozen for up to 2 months.

 

 

Chilled Peach Soup

This is a great summer Appetizer or Breakfast. It’s very smooth, rich and flavorful. The cinnamon, cloves and cardamon seed added such a fantastic dept of flavor. And it was so easy to put together. It took a few hours to chill completly. Definitely a favorite in our house.

3 cardamom seeds*
3 whole cloves
2 pounds peaches, peeled and coarsely chopped
2 cups orange juice
3 tablespoons lime juice
1/4 cup honey
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 (8-ounce) container vanilla low-fat yogurt
1 teaspoon diced candied ginger
 Garnishes: fresh mint sprigs, fresh peach slices

Preparation

Place cardamom and cloves on a 6-inch square of cheesecloth; tie with string.Bring spice bag, chopped peaches, orange juice, and next 4 ingredients to a boil in a large saucepan. Reduce heat; simmer, stirring occasionally, 10 minutes or until peach is tender. Remove and discard spice bag; let peach mixture cool.

Process peach mixture in batches in a blender or food processor until smooth; stir in yogurt and ginger. Cover and chill; garnish, if desired.

*1/8 teaspoon ground cardamom may be substituted; stir in with cinnamon and ginger