Fortune Cookies

As we leave 2011 in the dust, we look towards a happy and healthy 2012 filled with plenty of laughs and lots of treats along the way. I see many good things for you in 2012 (especially these homemade fortune cookies.) Start the year off by giving them out as favors at your New Year's Eve party and impress your friends with your fortune writing skills. D.I.Y. fortune cookies are great, because you can add a little personality to each fortune. I decided to re-use a favorite fortune that I actually received from a Chinese take out fortune cookie. It said, "You like Chinese food." Ha, that's insightful!

I'll be spending these last few days of 2011 reflecting on the year we leave behind and wishing for a fortunate and very sweet new year for all of you! 

   

Fortune Cookies

Makes 12-15 cookies

INGREDIENTS

2 egg whites

1 teaspoon pure vanilla or almond extract

3 tablespoons vegetable oil

1/2 cup all-purpose flour

1 teaspoon cornstarch

1/4 teaspoon salt

1/2 cup superfine sugar

DIRECTIONS

1. Preheat oven to 300 degrees Fahrenheit. Write fortunes on precut 3 inch wide strips of paper. Grease or line a baking sheet. (Non-stick baking liners work best.)

2. In a medium bowl, use a whisk to lightly beat the egg white, vanilla extract and vegetable oil until frothy, but not stiff.

3. Add the flour, cornstarch, salt and sugar into the egg white mixture and stir until you have a smooth batter. The batter should be thick enough to coat the back of a spoon.

4. Spoon out a tablespoon of batter onto the cookie sheet and use the back of the spoon to smooth out the batter into a perfect circle (about 4 inches in diameter.) Repeat this step once more so you have two circles. It’s best to work with two at a time to ensure each cookie is shaped correctly.

5. Bake until the outer rim of each cookie turns golden brown (about 7 minutes). Working very quickly, remove the cookie with a spatula and flip it onto a clean dish towel. Place a fortune in the middle of a cookie. The cookie will be very hot, so use the dish towel to fold the cookie in half, then place on the rim of a glass or mug and gently pull the sides down until they reach the edge of the glass. Hold in this position for 15 seconds, then place the finished cookie in the cup of a muffin tin so that it keeps its shape. Repeat this step with the remaining cookie and repeat all steps until all the batter is finished. 

The Gift of Peppermint Patties

Nothing says the holidays like peppermint! Having already consumed my fair share of candy canes, I needed creative ways to use the remaining few. Some are hanging from my Christmas tree and the rest served as a perfect garnish on these homemade peppermint patties. Sure, you could go out and buy the pre-packed ones, but these are really easy to make and taste better! Plus, this recipe will make enough for you to box 'em up and give as gifts to your mailman, doorman, co-workers, milkman, local bartender, or that one nice toll booth worker on I-95. 

Homemade Peppermint Patties

makes about 72 patties

INGREDIENTS

5 cups powdered sugar
1 14 oz. can sweetened condensed milk

1 1/2 tablespoons peppermint extract

1 lb. semisweet chocolate (chips or chopped)

3 tablespoons shortening

3 candy canes, crushed 

DIRECTIONS

1. Line 2 baking sheets with parchment or wax paper. Place powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed and slowly pour in the condensed milk until incorporated. Add the peppermint extract and mix until the paste is stiff but still pliable. 


2. Scoop out a nickel sized amount of paste and use the palms of your hands to roll into 1/2 inch balls. Place each ball on the lined baking sheet and immediately press ball down into a flattened disk (about 1 1/2 inches wide). Transfer peppermint disks to the freezer for 30 minutes.

3. While the disks are chilling, melt the chocolate. Place 3/4 of the chocolate in a microwavable bowl and melt in 30 second increments, making sure to stir after each time. When the chocolate is melted, add in the remaining chocolate and stir until smooth. Add the shortening  and mix until chocolate is thin and smooth. 

4. Remove patties from the freezer. Place a disk on a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the pattie before setting each one back on the baking sheet. Sprinkle the crushed candy canes on the patties while the chocolate is still wet. Leave the peppermint patties in a cool, dry place to completely set up. To package them, wrap in a parchment paper lined box and keep away from heat. Store any extras in an airtight container for about two weeks. 

note: Keep the patties chilled as you dip them in the chocolate. If they begin to soften, just pop them back in the freezer for a minute. 

A Labor Day with Minimal Labor

Tom, the dogs and I left the city to spend this weekend in one of my favorite places in the world, Scituate, Ma. I love everything about this place: the people, the water and especially the Labor Day Parade! Here's a look at a few shots I took around Scituate this weekend. 

I'm incredibly sad to see this summer go. As an homage to this summer and in sticking to a stress free Labor Day, I decided to make a simple free-form blueberry peach tart. I never shy away from my deep love of blueberries and peaches (see last years blog entry). This is the easiest dessert out there. Fresh fruit, 1 pre-made pie crust (I usually wouldn't condone this, but who wants to make pie crust when you can relax by the seashore), a tablespoon of sugar, a squeeze of fresh lemon juice, a dash of salt and some cold cubed butter. Oh, and don't forget the egg wash on the  crust and a sprinkling of sugar before you put it in the oven. Cook for 20 min at 400 degrees. So long summer, you'll be missed.

Add a little buzz to your cookies, then gift 'em!

If you haven't seen the gorgeous packaging from Brooklyn's Mast Brother Chocolates, then you are really missing out on some beautiful chocolate. It's so nice that I almost feel bad tearing the packaging open (I said almost...Mast Brothers makes some seriously delicious chocolate). I was inspired by their addictive Stumptown Coffee Dark Chocolate bar, and decided to make some coffee inspired treats of my own. 

The original recipe is Martha Stewart's Chocolate-Espresso Snowcaps, but I decided to double the recipe (because they are that good). I also added an extra kick of espresso and some Raw Organic Cacao Nibs that were a gift to me from my sister's trip to Panama.

Chocolate-Espresso Snowcaps

Serves 36

INGREDIENTS
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick)
1 1/3 cup packed light-brown sugar
2 large eggs
8 ounces bittersweet or semisweet chocolate, melted and cooled

1 1/2 tablespoons cacao nibs (optional)2 tablespoons milk
Confectioners' sugar, for coating

DIRECTIONS

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in eggs until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Now, I know it's tempting to eat them all yourself, but 'tis the season for gifting. So, show someone you care by giving them these delicious cookies! I designed these Holiday labels to stick on the box. 







Print them out here and use 'em on your homemade gifts!