Oreos

 Often the question is, Chocolate or Vanilla? But in this month's Improv Challenge, we were challenged to combine those two classic flavors into one dessert. The choices were endless, but homemade Oreos have been on my to do list for a long time and once again the Improv Challenge gave me the boost I needed to cross something off my "must make" list. I reviewed lots of recipes and decided that I would try Thomas Keller's version of Oreos. Interestingly enough, there are several different recipes that claim to be Thomas Keller Oreos so I went to the source, Bouchon Bakery cookbook by Thomas Keller.

 These cookies were good, but they were not Oreos. The cookies were buttery, and chocolatey with a delicate sandy texture, and the white chocolate filing was perfect for them, but nothing like the classic Oreo filling that is arguably the best part of the cookie. To get something closer to the Oreo taste, I also made a more traditional creme filing that really tasted like Oreo filling. 

 The ganache really enhanced the flavor of the cookie itself, but once filled, the cookies quickly lost their crispness. In the other cookies, the more traditional creme filling seemed to mute the chocolate flavor of the cookies, but they stayed crispy and crunchy much longer. So, while not the perfect homemade version of an Oreo, these are cookies that we quickly devoured and will definitely be making again.

 Oreos:
 from Bouchon Bakery by Thomas Keller and Sebastien Rouxel

 Ingredients:
 White Chocolate Filling:
 4 ounces (125 grams) 35% white chocolate, chopped
 0.5 ounce (15 grams) Unsalted butter
1/2 teaspoon vanilla* My addition
 ½ cup + 1 teaspoon (125 grams) Heavy cream

 Chocolate Shortbread:
 1 ¾ cups + 1 ½ tablespoons (259 grams) All-purpose flour
 1 cup + 1 ½ tablespoons (87 grams) Unsweetened alkalized cocoa powder
 3/8 teaspoon (1.6 grams) Baking soda
 8 ounces (227 grams) Unsalted butter
 2 teaspoons (6 grams) Kosher salt* I used 1 teaspoon kosher salt
 ¾ cup + 1 tablespoon (161 grams) Granulated sugar

 Instructions
For the filling: Melt the chocolate and butter together, stirring constantly. Meanwhile, bring the cream to just under a simmer. Pour the cream over the melted chocolate and whisk to combine. Pour into a container and refrigerate for at least 4 hours, or up to 1 day, until completely chilled.

For the shortbread:
Place the flour in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and mix until smooth. Add the salt and mix for another 15 to 30 seconds. Add the sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined, then mix until the dough begins to come together
Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 6-inch-square block. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)

Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). Line two sheet pans with Silpats or parchment paper. Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat (this will help prevent the dough from cracking as it is rolled). Roll out to a ⅛-inch-thick sheet. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut. Using the fluted cutter, cut rounds from the dough. If necessary, push the trimmings together, refrigerate until firm, and reroll for a total of 16 rounds. (Any trimmings can be baked as is, cooled, and ground in the food processor to use as cookie crumbs over ice cream.) If the dough softens, return to the refrigerator until the cookies are firm enough to transfer to a sheet pan. Arrange the rounds on the sheet pans, leaving about I inch between them. (The dough can be shaped in advance; see Note.) Bake for 15 to 17 minutes, turning the pans around halfway through baking, until the cookies are fragrant, with small cracks on the surface. (Because the cookies are so dark, it can be difficult to tell when they are done.) Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
To assemble the cookies: Place the filling in the bowl of the mixer, fitted with the paddle attachment, and beat until smooth. Transfer to the pastry bag. Turn half of the cookies over. Pipe ½ inch-long teardrops in a ring on each one, beginning ⅛ inch from the edges of the cookie, and then, working toward the center, pipe concentric rings of teardrops to cover the cookie (use 18 grams of filling per cookie). Top each with a second cookie and press gently to sandwich the cookies. The cookies are best the day they are baked, but they can be stored in a covered container, at room temperature if unfilled, or refrigerated if filled, for up to 3 days.
 Note on advance preparation: The shaped dough can be frozen on the sheet pan—wrapped in a few layers of plastic wrap—for up to 1 month. Transfer to a lined room-temperature sheet pan, and bake from frozen.

Creme filling

Adapted from Retro Desserts, Wayne Brachman

For the filling:

1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted butter

1/4 cup (50 grams) vegetable shortening

2 cups (240 grams) sifted confectioners’ sugar

2 teaspoons (10 ml) vanilla extract

To make the creme, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

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Vanilla and Chocolate Pairs:

Marbled Flourless Chocolate Cake	Banilla Nutella Frozen Yogurt Pops	Chocolate and Vanilla Swirl Cheesecake
Vanilla Glazed Triple Chocolate Zucchini Bread	Vanilla Bean Cream-filled Sandwich Cookie	Cocoa-Rubbed Chicken w/Vanilla Balsamic Glaze
Chocolate Cake Ice Cream	Chocolate Zucchini Muffins w Vanilla Glaze	Milk Chocolate & Vanilla Pudding Pops
Oreo Brownies	Chocolate and Vanilla Waffle Cookies	Marbled Mini-Muffins
Chocolate Donuts with Vanilla Glaze	Dark Chocolate Peanut Butter Rice Krispy Treats	S'mores Cookie Bars
Oreos	Chocolate and Vanilla Ice Cream Cake

Jalapeno Peach Rice

I just wasn't feeling the peaches and herb ingredient choices for the July Improv Challenge. Usually I have two or three ideas going, but not this time, and I was going to pass. Despite planning on skipping this month, peaches and herbs sort of hung around the back of my mind, and it kind of bothered me that I just couldn't think of a good way to put them together.
I don't normally read Southern Living, but I happened to pick up an issue and found a recipe for sweet tea rice with peaches and chives. Since I grow chives in my herb garden and our peach tree is overflowing, I decided to give this a try.

The first time I made this I used the sweet tea, but it was too sweet for us. Sweet tea is just not a thing here in Southern California like it is in the South, and we are not at all used to the sweet flavor (we drink our tea over ice and unsweetened), but if you enjoy sweet tea, you would probably like the rice cooked with it as in the original recipe. I did try it with regular tea and it turns it a nice color, but didn't really add any special flavor. If you're not making it sweet, I don't think it matters what liquid you use to cook your rice.

This recipe is a big departure from my usual  posts, but it is a keeper enjoyed either hot or cold. The jalapenos add a nice bite, and a necessary contrast to the sweetness from the peaches and tea, but if spice isn't your thing, adjust the amount of jalapenos to suite your taste.

Jalapeno Peach Rice
adapted from Southern Living

2 cups liquid (sweet tea, tea, chicken stock, or water)

1 cup uncooked long-grain rice

1/2 teaspoon salt

2 tablespoons butter

1/2 cup chopped pecans

1 large jalapeño pepper, seeded and minced *

1 large fresh peach, peeled and diced

1 tablespoon chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon white pepper

Preparation

1. Bring liquid to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

2. Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and white pepper.

* My jalapenos were not very hot so I used 2.

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Fish and Chips Cookies

This month's Improv Challenge ingredients were fish and chips. Some sort of fish cracker or Swedish fish came to mind as possible starting points, but noting really popped for me. So I admit that my interpretation of the ingredients is liberal, but Mimi Jr. needed to make some sugar cookies for someone, and that is how my fish and chips entry came to be. I used my usual sugar cookie dough, added mini chocolate chips, and dug out a few fish cookie cutters and we had a fun afternoon of fish and chips. 

While the recipe itself is not exactly new, this is the first time I have added chocolate chips, and really, any excuse to spend a day decorating cookies is good enough for me. I always like to make new shapes of cookies, practice mixing new and different colors of icing, and trying new techniques for decorating. While we do love fish, and we do love chips, I think cookies win out every time and I'm glad the Improv Challenge gave me a chance to try out some fun new cookies! 

Sugar Cookies

3 c  all-purpose flour

2 tsp baking powder

1 c sugar

2 sticks butter

1 egg

1/2 tsp pure vanilla extract

1/2 tsp pure almond extract

½ tsp  salt

1 cup mini chocolate chips

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

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Snickerdoodle Ice Cream

This month's Improv challenge ingredients were cinnamon and sugar. With such a classic combination there are always a ton of recipes that come to mind, but this month I wanted to try something new. Last year I was lucky enough to try the delicious ice cream at Bi-Rite Creamery in San Francisco, and when I got back home Mimi Jr. surprised me with a copy of their cookbook, Sweet Cream and Sugar Cones. Since his first flip through the book, their recipe for Snickerdoodle Ice Cream has been at the top of Mr. Mimi's request list, so I knew this was the time to try it.  I made a few changes to the recipe, seeping cinnamon sticks in the cream,adding a little gelatin to help keep it from turning to liquid too fast and replacing some of the sugar corn syrup to help keep it more scoopable.

All I can say is, I should have made this sooner. It was a thick, rich ice cream with the perfect amount of cinnamon- enough to know it was definitely cinnamon, but not so much that it was overwhelming. To up the snickerdoodle factor, I added some cinnamon chip snickerdoodles and topped the whole thing with a buttery cinnamon sauce. I have never thought of snickerdoodles as a personal favorite cookie, but this ice cream may have just changed my mind. I'll probably have to make it again, just to be sure.

 Snickerdoodle Ice Cream
adapted from Sweet Cream and Sugar Cones
 5 egg yolks
 1/4 cup plus 2 tablespoon sugar
 1 cinnamon stick
 1 cup milk
 2 cups heavy cream
 1 teaspoon gelatin
 1/2 teaspoon salt
 1 teaspoon vanilla
 1 teaspoon cinnamon
 2 tablespoons corn syrup
 cinnamon chip snickerdoodles* the amount you use is up to you

 In a small bowl soften gelatin in a tablespoon of water.
 In a medium sauce pan combine milk, cream and cinnamon stick bring to a simmer. Let cinnamon infuse for 30 minutes. Remove cinnamon stick and add corn syrup and 2 tablespoons sugar, bring to a simmer.
Add 1/4 cup hot milk mixture to softened gelatin, stir to dissolve gelatin. Add gelatin to the milk pan and stir to incorporate
 Whisk egg yolk and remaining 1/4 cup sugar in a bowl until thick and sugar has dissolved.  Temper the egg yolk by whisking in about 3/4 cup hot milk.. Add egg yolk mixture to the milk, stirring with a wooden spoon, you do not want to make this frothy by using a whisk. Cook over medium heat until mixture coats the back of a spoon, about 170 degrees f. Remove from heat and strain into a clean bowl, allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold, about 4 hours or overnight.
Churn in your ice cream maker according to manufacturer's directions.
Break snickerdoodles into bite size pieces.When ice cream has finished churning but is still soft, fold in (as much as you like) snickerdoodles pieces, then place in a freezer safe container, cover and freeze until firm.While ice cream is firming up, make the cinnamon syrup.
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Cinnamon Syrup

Ingredients

1/2 cup butter

1 cup sugar

1/2 cup buttermilk

1 tablespoon Light corn syrup (Karo)

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon

pinch of salt

In a deep pot combine the butter, sugar, buttermilk, salt, cinnamon and corn syrup and bring to a boil. Boil for 2-3 minutes, stirring frequently. Add the baking soda and vanilla and stir until combined. *The baking soda will cause the mixture to foam to twice its volume, so be sure to use a big enough pot* The color of the syrup will turn to a golden brown. Remove from the heat and continue to stir until the syrup thickens. Let it cool and serve immediately, or store in the fridge in an air tight container. It will thicken as it cools, but you can warm it up in the microwave to thin it out.
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Foodie Friday

Peanut Butter Caramel Brownies

When I was home sick a few weeks ago I watched several hours of cooking shows, making a mental list of all the things to make when I got back in the kitchen. Of course, these Bobby Flay peanut butter brownies were on the top of my list and one of the first things I made once I was back on my feet. I knew they would be perfect for Mini Me and Boy Mimi's Valentine packages, and it just so  happens that the ingredient for the February Improv challenge were  Hearts and Flours, which meant that anything made with flour and shaped like a heart would work.

  After reading the reviews, many of  which said the peanut butter got a little lost in all the chocolate, I decided to double the peanut butter caramel. I used about 2/3 of it to spread into a thin layer between layers of brownie batter, rather than dropping clumps to be swirled. The remaining caramel I did dollop on top and swirl into the top layer of batter. These brownies were super chocolaty and fudgy and with the double amount of peanut butter, we didn't have to guess what was accompanying the chocolate.

 Of course, Mr. Mimi couldn't resist sneaking a little peanut butter caramel to pour on his ice cream, and since that was everyone's favorite part of this recipe, I can see many more jars of peanut butter caramel making their way through our kitchen as we get ready for warmer weather and tubs of homemade ice cream!

Peanut Butter Caramel Brownies

via Bobby Flay  Food network

 Peanut Butter Caramel

* 1/2 cup heavy cream
* 1/4 cup sugar
* 1/4 cup water
* 1/2 cup smooth peanut butter
* 1 tablespoon corn syrup
* Pinch sea salt
* 1/8 teaspoon vanilla extract 

Brownies
* 1 cup (2 sticks) unsalted butter, cut into chunks
* 6 ounces high-quality unsweetened chocolate, coarsely chopped
* 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
* 1 teaspoon espresso powder
* 4 large eggs
* 1 1/2 cups granulated sugar
* 1/2 cup packed light brown sugar
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon fine salt
* 1 cup unbleached all-purpose flour

Directions

Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.

Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.

Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.

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Banana Waffles with Buttermilk Syrup

After all that holiday baking, it seems like the January Improv challenge came around way too soon. The ingredients for January were bananas and nutmeg, and the first thing those flavors brought to mind was breakfast. Pancakes are a breakfast staple around here, but for Boy Mimi's last day of winter break from school, something a little more special was in order. Light and crispy waffles, with a dollop of fresh whipped cream, sliced bananas, and a drizzle of home buttermilk syrup, were just the thing. 

The waffles were good, but the real star of breakfast was the buttermilk syrup. It was sweet but not too sugary, and had a nice mild flavor, with hints of vanilla. It was a nice change from the usual maple syrup found on the breakfast table. This syrup is definitely worth making for a special breakfast, and makes an everyday breakfast seem special. 

Banana waffles
Adapted from Sunset magazine January 2005

1 cup flour
1 tbs sugar
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
2 large eggs, separated
3/4 cup milk
1 ripe banana mashed
1/2 cup sour cream
1/4 cup butter, melted

In a large bowl mix together the dry ingredients.  In another bowl mix together egg yolks, milk, banana, sour cream and butter until well blended. Stir egg mixture into flour mixture until just combined.
In a separate bowl beat the egg whites on high speed until soft peaks form. Gently fold them into the batter until no white streaks remain.
Bake in a Belgian waffle iron until well brown about 6 to 9 minutes. Keep warm on a baking sheet in 200 degree oven for up to 15 minutes. Serve with slightly sweetened whipped cream and warm buttermilk syrup.
Serves 4-6


Buttermilk Syrup

Ingredients
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 tablespoon Light Karo Syrup
1 teaspoon baking soda
1 teaspoon vanilla
pinch of salt


In a deep pot combine the butter, sugar, buttermilk, salt and Karo syrup and bring to a boil. Boil for 2-3 minutes, stirring frequently. Add the baking soda and vanilla and stir till combined. *The baking soda will cause the mixture to foam to twice its volume, so be sure to use a big enough pot* The color of the syrup will turn to a golden brown. Remove from the heat and continue to stir until the syrup thickens. Let it cool and serve immediately, or store in the fridge in an air tight container. It will thicken as it cools, but you can warm it up in the microwave to thin it out.

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White Chocolate Apricot Fudge

Every Christmas our family makes fudge to give away as part of our cookie trays. It was always my favorite Christmas treat as a little girl, and we still use the same recipe that my mom did. It always turns out rich, creamy and super chocolatey. For many years I have wanted to try a white chocolate fudge, but I always run out of time. This year, while flipping though an old issue of Taste of Home Holiday Recipes I came across this fudge recipe and decided that this was the year I was going to make it. It also fits into the December Improv challenge, using both marshmallows and chocolate, so all the more reason to try it. White chocolate always seems so sweet, but I liked the idea of the apricots and walnuts to balance that sweetness. 

I am glad that I finally made time to try this fudge. It was very, very sweet, but suprisingly, we all liked it, and thought it was a nice change from the chocolate and peppermint treats that are everywhere. However, there are a few things I would do differently next time. Some of my apricots were very soft and moist, and seemed almost melted inside the fudge so next time I would choose the firmest dried apricots I can find. Overall, we liked this as a base recipe and might try it again omitting the apricots and adding some dried cranberries and orange zest with the walnuts. 

White Chocolate Apricot Fudge
adapted from Taste of Home Holiday Recipes 2009

1/2 cup butter
2 cups sugar
3/4 cups sour cream
1 teaspoon vanilla
1/4 teaspoon salt
12 ounces white chocolate, chopped
1  7 oz jar marshmallow cream
3/4 cup chopped dried apricots*
3/4 cup chopped toasted walnuts*

Line a 9 inch square pan with foil, grease foil with butter.

In a large bowl combine chopped white chocolate, marshmallow cream and salt. Set aside.

In a heavy sauce pan combine sugar, sour cream and butter. Stirring constantly, bring to a boil over medium heat. Cook, stirring until soft ball stage, 234 degrees, about 5 1/2 minutes. 

Pour sugar mixture over chocolate and marshmallow cream and stir until chocolate is completely melted. Add vanilla stirring to incorporate. Fold in apricots and walnuts.

Pour into pan allow to set over night or until firm. Use the foil to remove from pan and cut into 1 inch squares.

*This is the recipe I made, but next time I would add more of both the apricots and the walnuts and I would finely chop the apricots.
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