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Posts Tagged ‘chocolate’

Shortbread

In by Amy, Cooking for N00bs, Dessert First, This is Why John's Fat. on December 12 at 12:39 am

Cooking time: 35 minutes | Originally enjoyed on: 12/9/2009

A couple of days ago, Katherine and I took a study break from Dead Week to make dozens and dozens of cookies. We used a recipe from Katherine’s mom, who allegedly got it from an Australian family. After, we delivered them to friends, teachers, and neighbors.

Dip shortbread into melted semi-sweet chocolate for an extra-tasty treat.

I’ve never made shortbread, but this recipe was easy and tasty enough, mostly due to copious amounts of BUTTER.

Ingredients (yields 36 cookies):

  • 1 lb plain flour, or about 2 3/4 cup
  • 1 lb butter (4 sticks)
  • 1/2 lb corn starch, or about 1 3/4 cup
  • 1/2 lb icing sugar, or about 1 3/4 cup

You can also vary the amount of ingredients; Katherine’s mom has baked with less butter with successful results.

Mix dry ingredients (flour and corn starch). In a separate bowl, mix together butter and sugar until crumbly. Combine mixtures.

Roll dough into balls and press onto a lined cookie sheet. Bake at 325 degrees for 25 minutes, or until golden brown. Tip: place a pan with some water on a rack underneath the cookie sheet, to prevent burning the bottoms of the cookie.

Afterward, we dipped the cookies into melted chocolate and put them out on the balcony in the freezing cold to let everything set in. You can also roll the cookies in nuts or sprinkles. Make sure you let the cookies cool first, or they might break when you’re decorating them.

Another tip: use a double boiler so the chocolate won’t burn. You can use an actual double boiler, or an improvised one out of two stacked pots–just make sure the top pot with the chocolate doesn’t touch the water; the chocolate should melt by steam alone. Due to a temporary shortage of pots, I used this “fancy contraption”:

Improvised double boiler: one rice cooker, another smaller rice pot, and a netted strainer.

Enjoy! Beware: this cookie crumbles VERY easily — eat in a safe area!

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Absolutely Bitchin’ Coconut Cream Pie

In by Katherine, Dessert First on October 7 at 11:12 pm

This coconut cream pie tastes like an Almond Joy come to life as a pie (only ten times more joyful, and without almonds).

Coconut Cream Pie

If “coconut cream pie” conjures up images of a cloying slice topped with aerosol whipped cream sitting too long under the fluorescent lighting of a display case at Marie Callender’s, you haven’t truly had coconut cream pie. You simply have not lived. Carpe diem, carpe diem! Seize the day. Make your lives extraordinary! O Captain my captain!

This pie brings a little something extra to the table with a chocolate shell layer of crust and chocolate garnish on top, and gains an extra boost of coconut flavor by substituting coconut milk for regular milk. And of course, it uses real whipped cream.

It was adapted by my sister from this Bon Appetit recipe and won a Maslyn family pie contest. ┬áThat’s legit. ┬áSee how to make the absolutely bitchin’ version after the jump.

Coconut cream pie

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