Christmas Christmas Cookiess!

Christmas Sugar Cookies

Here are some pictures of a massive but lovely cookie-decorating escapade over Christmas break!

Yum!

:)

Not your typical Chocolate Chip Cookies....be expecting them soon!

Ultime Chocolate Cupcakes with Ganache Filling

Have you ever been asked to bake sixty cupcakes at 9 o'clock on a Friday night when you have had to get up early and go to work the next morning? I have. And I can tell you they turned out to be a great success and not only did we reach our goal of sixty cupcakes, but we also ended up baking ten extra. Seventy cupcakes!! Woohoo!

Thankfully, I had some another wonderful set of hands to help me. My lovely mama, we worked lightning fast, and had everything baked and set out to cool in record time. 

While I was at work the next day, my wonderful dad helped out by making frosting and decorating the cupcakes, team effort right?

 These delicious cupcakes have ganache fillings! As well as Swiss Meringue Buttercream on top.

 Enjoy

(and eat three! Like I did....oops :) )

Ultimate Chocolate Cupcakes with Ganache Filling

Makes 12 cupcakes

*NOTE:

*Use a high-quality bittersweet or semisweet chocolate for this recipe, such as Ghirardelli Bittersweet Chocolate Baking Bar.

*Although we all highly recommend the ganache filling, you can make a more traditional cupcake and just leave the ganache out.

Ganache Filling

1 ounce bittersweet chocolate, chopped fine

1/4 cup heavy cream

1 tablespoon confectioners' sugar

Chocolate Cupcakes 
3 ounces bittersweet chocolate , chopped fine (see note) 
1/3 cup (1 ounce) Dutch-processed cocoa  
3/4 cup hot coffee  
3/4 cup (4 1/8 ounces) bread flour  
3/4 cup (5 1/4 ounces) granulated sugar  
1/2 teaspoon table salt  
1/2 teaspoon baking soda  
6 tablespoons vegetable oil  
2 large eggs  
2 teaspoons white vinegar  
1 teaspoon vanilla extract  

Instructions For Cupcakes:

1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes. 


2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 ℉. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. 


3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth. 

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour. 


Meringue-Style Chocolate Buttercream

Makes about 2 1/4 cups

Cool the chocolate to between 85 and 100℉  before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy. 


1/3 cup (2 1/3 ounces) granulated sugar  
2 large egg whites   
Pinch table salt  
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces 
6 ounces bittersweet chocolate , melted and cooled (see note) 
1/2 teaspoon vanilla extract

Instructions for Frosting:

1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 ℉ on instant-read thermometer, 2 to 3 minutes.

2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.




Love, Love, Love these little cupcakes as much as we have!
xo Laura

Banana Curry Salsa

I made this on a whim during a family get-together. My brother has become really interested in the whole organic foods, all natural food scene. We were gathered all around the kitchen talking, laughing, and eating (almost) all natural tortilla chips, and we had run out of salsa...  So, I came up with a refreshing whimsical salsa idea! I know it sounds a tad funky, but it is really yummy, it will definitely become a classic in my recipe book. :)


Banana Curry Salsa

Makes about 2 cups
2 ripe bananas
3 tbsp curry powder TT*
1 tbsp + 1 tsp ground cinnamon TT*
 
 * TT - To Taste

How to
1. Take a fork or a potato masher in a medium sized bowl, and mash up your two (peeled) bananas
2. Add in your curry powder and cinnamon. It really depends on your flavor preference. I like to be able to taste the cinnamon in the background, but have the curry powder be the more dominant spicy flavor.
3. Stir everything together, and viola! Dip your chips in it or eat it by the spoonful!
 

For the Love of Crust

I JUST pulled these out of the oven. Words cannot describe the happiness I am feeling as of this moment. What a way to spend a Monday night. Although my kitchen is cover from head to toe in dirty dishes... I am so incredibly happy. As I transferred the poptarts from baking sheet to cooling rack, one of them fell on the floor...Ohhh no way. Samples anyone?
To say the least, these wonderful creations will be accompanying me to Art class as yet another secret L.I.L.A.C.C mission to spread the word around... Enjoy!

imgoingtobeacook

 Pumpkin Poptarts

For the Crust:

• 2 cups all-purpose flour
• 1 1/2 Tbs granulated sugar
• 3/4 tsp salt
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 1 large egg
• 2 Tbs milk
• 1 large egg (for brushing the dough)

For the Filling:

• 3/4 cup pureed pumpkin
• 1 large egg
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/3 cup granulated sugar

For the Maple Glaze:

• 1 cup powdered sugar
• 3 tsp maple syrup
• 2 Tbs milk

In the bowl of a food processor, pulse together flour, sugar and salt.  Add the cold butter and pulse in 1-second increments until the butter is the size of peas.  The mixture should also hold together when squeezed into a ball.

In a small bowl, beat the egg with the milk.  Add the mixture all at once to the dry ingredients and process to make sure that moisture is introduced to all of the flour mixture.  On a lightly floured surface, knead the dough for a few turns until it really starts to come together.  Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes

While the dough is chilling, prepare the filling:

In a medium bowl, stir together the pumpkin puree and spices.  Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.

On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a perfect rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, cut each side into thirds, creating 9 squares.  Place dough squares in the fridge while you roll out the second piece of dough in the same way.

Brush one set of 9 squares with beaten egg.  This will act as the glue for the top layer of dough.  Spoon about one tablespoon of pie filling into the center of each brushed dough square.  Top with a second piece of dough and use a floured fork to crimp the sides closed.  Use the tines of the fork to create vent holes in each tart.

Position a rack in the upper third of the oven and preheat to 350 degrees F.  Let tarts rest in the fridge for at least 30 minutes while the oven preheats.



While the tarts bake, whisk together ingredients for the glaze and set aside.

Let baked tarts rest on a cooling rack to cool completely before glazing.  Best served within 2 days.

(adapted from imgoingtobeacook(.tumblr.com)

Chocolate Crinkle Cookies

Being the almost-always broke teenager I am, I've found a way to happily pay people back... with cookies!! These cookies are easy to make and so tasty, that they taste like they've just come out of the oven even if you've made them three days ago.

I've been madly making these! So far I've gone through two batches and have paid back my best friend for a ride home, as well as overstuffed the rest of my family at home.... The second batch is going with me to art class tomorrow. :)

Chocolate Crinkle Cookies 

( From 17andbaking.com )

 Makes about 7 dozen cookies

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls with lightly oiled palms. I used a size 50 cookie scoop to portion the dough, a tablespoon or rounded teaspoon would also work depending on what size you like. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. [Alternatively, try other ingredients like cinnamon-sugar or sprinkles.]
 
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Pour a glass of milk, and enjoy!

Pictures will be posted soon !

Apple Craze

Whole Wheat Spaghetti with Tomato garlic sauce, sprinkled with grated gruyere cheese. Paired with Organic Rosemary Curry ground beef with Apples.

Today was my last second day of high school.
You read it right, my last day.
I'll never have to do through another second day of yet another year of high school.
Yaaay!
But, enough about me, I'm here to talk about APPLES.
Fall is coming up right around the corner!

Anyhow, school, waking up early, the beginning of no sleep, stress, and oh yeah, more stress. Yup, senior year is here. This means, no more care-free, lazy days. Which also means, it's time to eat healthy! (Or at least healthier than I've been eating over the summer.) :) Lately after school, for a snack and for dinner I've been turning to apples! They're yummy and wonderful. Here are a few delish recipes I've come up with, which include the most important factor of all; apples. :))

So, first things first,


Whole Wheat Spaghetti with Tomato Garlic sauce
Ingredients:

1 box of Whole Wheat Angel hair pasta*
3 1/2 cups water
2 tbsp olive oil
2 springs fresh rosemary
1/8 cup grated gruyere cheese
Organic Orange Cherry Tomatoes  (optional - a handful)
Jarred Pasta sauce, I used a blend of Tomato and Garlic*

1. Bring the water to a boil, and add in the pasta
2. Follow the directions on the pasta box for however amount of time you need to cook the pasta. Half way through the time, mix in the olive oil into your boiling / cooking pasta. (The oil keeps the pasta from sticking together)
3. Immediately after adding in the olive oil, put the rosemary leaves into your pasta and boiling water.
4. After the pasta is done cooking, drain, and set it aside in a medium to large bowl.
5. Heat up your pasta sauce. Either by putting it in a pan on the stove, or putting it in the microwave.
6. Mix the sauce in the pasta and set aside.*
7. Sprinkle with gruyere cheese and a couple of slice cherry tomatoes.



*Side-note:
- Boxed pasta and jarred sauce... a little lame, I am aware. Please bear with me. :)
- Also, it would be a good idea to cook the beef and boil the pasta at the same time, if you're someone who likes to save time.

Organic Ground Beef with Apples
Ingredients:

1 lb Organic grass-fed (preferably locally grown) Ground Beef
1 tsp Rubbed Sage
2 tsp Garlic Salt
2 tsp Thyme
1 1/2 springs fresh Rosemary
1 tbsp Curry Powder
2 Organic Gala Apples

1. Put your 1 lb of Organic beef in a medium skillet and cook until almost all the meat is no longer pink
2. Add in the Garlic Salt, Rubbed Sage, and Thyme. Make sure they're all mixed into the beefy mixture.
3. Take your Rosemary leaves and Curry Powder and mix those into the meat as well.
4. Cut up both of the apples. Make them bite size pieces.
5. Cook the beef until ALL of its brown, and NO pink remains!
6. Dish up your apple beef dish, alongside with your spaghetti and enjoy!