Posts Tagged ‘danse’

Chip Mom’s Kitchen #20: The Grand Experiment

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I’m going to level with you here: sometimes when I step into my kitchen I only have the vaguest plan of what’s about to go down. Sometimes I’m a rebel and shop without a list, items flying off the shelf as they call to me. And that’s ok! On those days we call forth the powers of both chemistry and those great bakers of our ancestors in order to create…

The Grand Experiment (more…)

Chip Mom’s Kitchen #19: Greek Shortbread

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I really thought before that I had known what love is. It seemed like I would live my life with that preconceived notion never changing. I had dreamt of more, but accepted things the way they were. Then one fateful winter’s evening, everything changed…

cuddle the mixer

To get to know my new baby, I picked out a recipe with no surprises.  I didn’t want anything complicating our first moments together.  I leafed through my multitude of cookbooks and happened upon…

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Chip Mom’s Kitchen #18: Poke Cake

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Apologies in advance to all the Pokemon fans out there who just squealed with glee. This is not a cake in the shape of a Pokeball. This is, in fact, a cake you poke.  It is also moist, delicious, and the easiest freaking thing you will ever bake in your life, making it the perfect recipe for the busy lead up to MAGFest.

Poke Cake

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

So easy that President Hoodie could bake it! (more…)

Chip Mom’s Kitchen #16: Molasses Spice Cookies

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The chill is back in the air, my friends and Thanksgiving (at least here in the US) is just around the corner!  While most folks dive straight for the pumpkin pie and whipped cream, I thought I’d bring something new to the family table this holiday….

Molasses Spice Cookies

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Just a bit of a twist on an old favorite. Some intense chopping is what gives this recipe a bump up to Apprentice!

Quest Items:20141125_190640

1 cup (200 g) granulated sugar
3/4 cup (180 g) butter, softened
1 large egg
1/4 cup (60 mL) unsulfered molasses
1 3/4 cup (210 g) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/4 tsp (1.25 mL) ground cloves
1/4 tsp (1.25 mL) salt
2 cups (340 g or 1 pkg) White Chocolate Chips
1 cup (150 g) finely chopped walnuts

A thank you nod to “The Metric Kitchen” for helping me find all of these conversions!

Musical Accompaniment:

Because there weren’t any thanksgiving themed albums released that I was aware of, and let’s face it… this album is delicious!

Illustrated Guide:

Let’s get straight to the nut cuttin’… mincing… chopping.  Whatever.  You’re gonna chop the crap outta those walnuts. Most packages of walnuts do not come finely chopped.  You get a rough chop if you’re lucky.  This is going to be the most time-consuming part of the cookies.

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To get a good even fine chop, make sure you are cutting from multiple direction and gathering your nuts back together pretty regularly.  Also, don’t try to chop everything at once, as that will lead to what is technically known as “a big friggin’ mess”.  I portioned my walnuts into six small piles before grabbing my kitchen knife.

 

 

Next you’re going to want to beat your sugar and butter together in a large bowl.  Keep on beating it until everything is smooth and creamy (giggity).

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Add your egg and your molasses and beat everything smooth once again. Go ahead and set this aside for now.

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In a smaller bowl, combine your flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add this mixture to your wet ingredients.  I usually try to add about 1/4 at a time, fully incorporating the flour in between.

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Now for spooning (who doesn’t like a good spoon session?).  Mix in your package of white chocolate chips and set your bowl in your fridge for about 20 minutes.  Cooling the mixture will help you shape it in a bit.

 

 

 

Roll the dough into 1 inch (3 cm) balls and then roll in the walnuts.  Once your balls are coated (*snicker*), place them on an ungreased baking sheet.  Bake for 9 – 11 minutes at 375*F or 190*C.  I baked mine for 10 minutes and the edges were crunchy and the middle was chewy.20141125_205945

I was surprised at how delicious these were, as I’m not usually a fan of walnuts. However, once the nuts were toasted, the warm crunch was a welcoming texture among the gooey, sweet, spicy cookie.

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Enjoy my friends!  I invite you to come on over to the Chip Mom Facebook page to share your successes, challenges, and recipes.  And remember, Mama loves you!

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Chip Mom’s Kitchen #15: Pumpkin Spice Cookies

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Happy Halloween, Chip friends!  It is the season of sweatshirts, Starbucks, and the spooky.  I guess that means its time for Chip Mom to teach you how to whip up some…

Pumpkin Spice Cookies
(OMG I can’t even!)

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Not much trickier than a chocolate chip cookie to make this treat!

Quest Items:

2/3 cup (130 g) granulated sugar
2/3 cup (120 g) brown sugar, packed
3/4 cup (180 g) butter, softened
1 tsp (5 mL) vanilla
1/2 cup (120 mL) pumpkin
2 eggs
2 1/4 cup (270 g) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/8 tsp (2 mL) ground cloves
1/8 tsp (2 mL) nutmeg
1/2 tsp (3 mL) salt

Musical Accompaniment:

Illustrated Guide:

That's a lot of yummyCrank up the heat to 375*F (190* C) and position your oven rack all center like.  Then grab your cauldron and eye of newt… I mean… your tools and ingredients!

I always just wanna eat it with a spoon.

This one starts out like every other cookie I’ve ever made: cream together your butter and sugars until smooth.

 

 

 

Now, this is where our special friend, pumpkin, gets into the mix – literally.  Add the eggs and pumpkin and mix until thoroughly incorporated.

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Continuing in the grand tradition of the cookie, mix together the dry ingredients: flour, salt, baking soda, cinnamon, nutmeg, and ground cloves.  Add this mixture slowly to the batter.

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20141029_211415Add the dry to the wet about a fourth at a time, beating on low with your electric mixer. What you will end up with is a light and fluffy mixture.  It is not peanut butter. Do not make sammiches.

 

 

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Drop by the heaping spoonful onto an ungreased cookie sheet and bake for 10 – 12 minutes or until tapping their tops does not cause them to indent or deflate.

 

 

 

As soon as these golden brown piles of joy are baked through, pull them off the tray to cool completely.  They are delicious with or without frosting, so enjoy as you see fit!

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So there you are friends, a treat without a trick for your spoopy season.  Enjoy them! Have a Happy Halloween and remember, Mama loves ya!

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