Brown Sugar Walnut Shortbread

It was Karin’s wedding last weekend. Karin is Matthew’s elder sister.

Karin is an extremely high maintenance person. And it kind of intimates the low maintenance of me who has no problem staying at home doing nothing and not speaking to anyone for a whole day. Not happening to Karin’s life at all.  Not one single day. Being energetic, passionate, funny, resourceful, friendly and socialized, Karin is a core piece of the family puzzle. And I believe those characters have made her a very successful business woman.

It’s Karin’s second marriage. The beautiful wedding aside, there were also moments where I witnessed how a mother shared the joy of this life event with her daughter. It sucks when the first marriage doesn’t work. But that’s exactly what Karin would do – mend your broken heart, get yourself ready to move on with your life. Be brave to embrace what comes next.

Love you, Karin and Brian.    

(makes round 32 squares)

Ingredients:

4 sticks unsalted butter, room temperature

1 cup light brown sugar

1/2 cup white sugar

2 eggs, room temperature

1 tbsp vanilla extract

2 1/2 cup all purpose flour

1 tsp kosher salt

1 1/2 cup coarsely chopped walnuts

Directions:

Preheat oven to 325F. Grease and line two 8″x8″ square cake pan with parchment paper.

Cream butter, brown sugar and white sugar in a stand mixer with the paddle attachment until light and fluffy. Add eggs and vanilla until combined, then mix in dry ingredients. Combine completely.

Divide dough evenly into prepared pans, spreading smooth and level. Sprinkle with granulated sugar and bake until golden brown, about 35 to 45 minutes.

Let cool completely before using a sharp knife to cut into squares.

Rosemary Lemon Cookie

 
No doubt, rosemary is one of my favorite herbs. Last summer, we started to seriously grow it in our backyard, and it came with great success. It’s been featured in savory dish and sweet treat. Then, I’ve realized that, unlike most of other herbs, rosemary does not die during winter. How can you not love this character?!

(makes around 24 cookies)

Ingredients:

2 sticks butter, room temperature

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 tbsp fresh rosemary, finely chopped

2 tsp grated lemon zest

2 1/4 cup all purpose flour

1/2 tsp salt

Directions:

Beat butter and sugar together in a stand mixer until light and fluffy. Add the egg and vanilla, mix until well blended.

Add rosemary, lemon zest, salt and flour. Mix well.

Divide the dough in half and shape them into logs. Place on a piece of parchment paper. Roll the logs about 1 1/2″ in diameter. Chill in the freezer for at least an hour.

Preheat oven to 375F. Take the logs out of the freezer. Cut the logs into 1/4″ slices and place on a parchment covered baking sheet. Bake for 12-15 mins until the edges are golden brown. Cool on a wire rack.

Nutty Palmier

If you are into puff pastry and nuts, also if you are just like me, when you crave for some after-meal dessert, you simply want it right away, make these sweet butterflies. It only takes 20 minutes.

(makes a dozen)

Ingredients:

1/2 cup water
1 cup granulated sugar
2 tbsp honey maple syrup
2 tsp lemon juice

2 cups of chopped nuts of your choice (I used 1 cup each of pecan and walnut)

2 sheets puff pastry, defrosted
2 tbsp granulated sugar for dusting

Directions:

In a small sauce pan, heat the water, sugar, male syrup and lemon juice. Bring to a boil, then simmer under low heat for 10 mins. Set aside and let cool.

In a bowl combine the chopped nuts, pour the cooled syrup over the nuts. Stir gently to create a paste. Reserve some of the syrup to brush over the pastry sheets.
 

Place the first puff pastry sheet on a floured surface. Pour half of the nut paste mixture down the center of the puff pastry sheet. Use a spatula to spread evenly. Generously brush the bare parts of the pastry sheet with some of the reserved syrup.

Starting from the long side, roll the sheet towards the center. Do the same with the opposite side so they meet in the center. Brush with additional syrup to seal. Repeat process for the second sheet.

Sprinkle rolls with additional sugar, wrap in plastic, and place in the freezer for a few hours allowing it to firm up.

Preheat oven to 400F. Line a baking sheet with parchment paper.

Cut each piece of frozen dough crosswise into 1/2 inch thick slices. Place each slice 2 inches apart on a baking sheet.

Bake for 7 mins then switch and rotate baking sheet and bake for an additional 5 mins.

Remove from oven, and let cool completely on wire racks.

Oatmeal Cranberry Chocolate Spice Cookie

Too many home-made cookies for Christmas out there. If I don’t start making some, my blog would probably be classified as “OUT-DATED”.

(makes 20 cookies)

Ingredients:

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp ground ginger

2 eggs

1 tsp vanilla

3/4 cup unsalted butter

3/4 cup brown sugar

3/4 cup white sugar

1 1/2 cups whole oats

1 1/2 cups dried cranberries

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350F.

In a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and ground ginger.

In a separate bowl, cream together butter, brown sugar, and white sugar until fluffy.  Add eggs and vanilla.  Combine well.

Add flour mixture to wet ingredients and stir until just combined.  Then add oats, cranberries, and chocolate.

Use an ice cream scoop to scoop around 1/4 cup cookie batter onto a cookie sheet. Leave 2″ apart between cookies.

Bake for 12 – 15 mins until the edge is slightly brown. Transfer to wire rack and cool completely.

Berry Crumble Bar

Yesterday, before we headed to shop for one of the smartest inventions for moms in the planet, we had lunch in a Chinese restaurant whose parking lot was one of tiniest in Vancouver. So tiny that they basically don’t welcome any customers with any cars bigger than a regular sedan! Yet, lot of huge car owners keep visiting there because they have delicious but affordable food.

So, ahead of our car turning into that little parking lot was a full-size luxury sedan similar to a Mercedes C-Class or BMW 7-Series (I forgot the brand!). When I noticed that the lady driver was trying to BACK INTO one of the undersized parking spots, I was all “She doesn’t really wanna do that.” After a couple failures, she took another spot and tried again! Back in, pull forward, back in again, then pull forward……And finally she settled with parking her car HEAD-IN!!!!!

That lady got off the car, looking around to see if her embarrassment was spotted. I was carrying Ethan walking in the restaurant two feet behind her, Matt was following. At the entrance door, the lady pulled the door open so narrowly that she could slip in sideways without looking back even though she knew someone holding a baby was behind her. Totally shocked, I turned around and told Matt, “You have to make sure Ethan is not gonna be like that!”

So, to that lady, “Yes, we saw you, your driving sucks!!!! You too!”

I made these crumble bars the day after (for no reason). They were adapted from Smitten Kitchen, one of my favorites food blogs. I used raspberries with a little bit blueberries as I just had a little at home. I do recommend to use half and half though to make perfect colors combination.

(makes 25 small square bars)

Ingredients:

1 1/2 cup white sugar
3 cups all-purpose flour
1 tbsp baking powder

1 tsp salt

2 sticks cold unsalted butter, cut into small cubes
1 egg, lightly beaten
1/4 tsp salt
Zest and juice of one lemon
2 cups fresh blueberries

2 cups fresh raspberries
4 tsp cornstarch

Directions:

Preheat oven to 375F. Grease a 9×13 inch pan.

Mix 1 cup sugar, flour, baking powder, salt and lemon zest in a food processor.

Add butter and egg, process until the mixture resembles coarse meal

Pat half of the mixture into the prepared pan.

In another bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the berries. Sprinkle the berry mixture evenly over the crust.

Crumble remaining dough over the berry layer.

Bake in preheated oven for 45-50 mins, or until top is slightly brown. Cool completely before cutting into squares.

Chocolate Chip Cookies

When I first started to pursue baking a couple of years ago, I bought an electric hand mixer. I didn’t want to invest too much into something I might not have passion afterwards. So the mixer got me through making muffins, cookies, even tiramisu……for years.

Then, I got a Kitchen-Aid stand mixer (my all-time favorite toy) later on for just $100 for some reason. And I totally fell in love with it as it basically helps me on everything. And it looks really nice posing on my kitchen counter that it makes my kitchen look kinda chic!

When I started to forget my old time friend, I realized that the hand mixer does have its unique skill – making cookies! I can’t figure out why, but the hand mixer makes better cookie batter than the stand mixer. The cookies are crisper and lighter while the stand mixer makes more chewy and cakey cookies. Yes, I knew I’m not the one who would abandon the old lover and fall into the arms of another man.

(makes 24 big cookies)
Ingredients:
2 cups all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, soften
2/3 cup granulated white sugar
2/3 cup light brown sugar
1 large egg
1 large egg yolk
1 tbsp vanilla extract
1 cup dark chocolate chips

Directions:
Preheat oven to 350F. Line 2 baking trays with parchment paper.

In a large bowl, whisk together the flour, baking soda and salt.

In another bowl, cream the butter and sugars with a hand mixer until light and fluffy, around 3 mins. Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in vanilla extract. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.

Form dough into 1″ balls. Place 12 balls of dough on each baking sheet. Gently flatten each ball of dough into a 2″ round. Bake the cookies for about 13-15 mins, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown on the edges.

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Scones

Suddenly craving for scones! I love the golden brown crusty top and bottom, as well as the soft and flaky inside which perfectly absorbs the huge amount of butter I usually fill into it.

(makes a dozen 3″ scones)
Ingredients:
2 1/2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 tbsp sugar
1/2 cup chilled unsalted butter, cut into small cubes
3/4 cup milk plus 1 tbsp milk
2 large eggs, lightly beaten

Directions:
Preheat oven to 400F. Line a baking sheet with parchment paper.

 

In a food processor, mix sifted flour, baking powder, salt and sugar. Cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup milk and a slightly beaten egg. Stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface and knead the dough gently until it comes together.

Roll out dough to 1/2 inch thickness. Cut out scones with a lightly floured 

round cookie cutter. Place on prepared baking sheet.

Mix the remaining egg and 1 tbsp milk. Brush the mixture on top of the scones and bake for about 15 mins or until the tops are golden brown and a toothpick inserted in the center of the scone comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.

Cocoa Coffee Cookie

Cutting down caffeine is the golden rule if you are pregnant. I’ve been drinking at least a cup of coffee since….forever I think. And I’ve tried really hard since I’m expecting from having decaf to totally zero coffee. Yet my crave for coffee just keeps visiting me!

These cookies absolutely satisfied my craving. They have strong coffee and cocoa flavors, and they are huge. One piece or two definitely helped beat my unwanted visitor!

Good that I’m not a chocolate freak. Or else I think I would’ve died already.

(makes 12 big cookies)
Ingredients:
1/3 cup unsalted butter, soften
1 cup light brown sugar
1/2 cup unsweetened cocoa powder
1 tbsp instant coffee granules
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
1/3 cup plain yogurt
1 tsp vanilla
1 1/2 cup all purpose flour
1/4 granulated sugar

Directions:
Preheat oven to 350F. Line a baking tray with parchment paper.

Beat butter and brown sugar until light and fluffy, about 5 mins.

Sift in cocoa powder, coffee, baking soda and cinnamon. Beat until combined.

Beat in egg whites, yogurt and vanilla until incorporated.

Slowly fold in the flour and mix until well blended with the mixture.

Hand roll golf-size balls from the dough, place on baking trays about 1.5 inch apart and flatten slightly.

Sprinkle granulated sugar generously all over the cookies.

Bake cookies for 15 mins. Transfer to wire rack and cool completely.

Thumbprint Cookies

I was making these cookies following this recipe. The cookies themselves look like a real hard work, but the fact is it was really fun to make. And it’s not too tough to get to perfect result.

I used hazelnuts to cover the little dough balls. The skinning of the hazelnuts might be the most painful part. A little trick to make it less so is to walk away from the toasted hazelnuts for at least 30 mins. The nut oil will then be allowed to cool while the nut meat will return to its original size. If you rush to remove the skin right after the nuts have been taken out from the oven, the oil will adhere the skin to nuts, making it nearly impossible to remove.

(makes 20 cookies)
Ingredients:
1 stick unsalted butter, soften
1/4 cup white sugar
1 large egg, separated
1/2 tsp vanilla extract
1 cup all purpose flour
pinch of salt
3/4 cup hazelnuts, toasted and finely chopped
1/2 cup strawberry jam

Directions:
Preheat over to 350F. Line a baking sheet with parchment paper

Cream butter and sugar in an electric mixer until light and fluffy. Add egg yolk and vanilla extract and beat until combined.

In another bowl, whisk together flour and salt. Add the flour mixture to the batter and beat just until combined. Refrigerate the dough for about 30 mins.

In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1″ balls. Working 1 ball at a time, dip the ball into the egg white and then lightly roll in the nuts. Place on the baking sheet spacing about 1″ apart. Using your thumb, make a tiny well in the center of each cookies and fill with about 1/4 tsp of jam.

Bake for about 13-15 mins, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Dark Chocolate coated Shortbread Cookies

Warm weather seems to be coming from today after 2 strange cold rainy days. It’s forecasted that the coming weekend will even be hot. What a pleasure! Isn’t it supposed to be like that since April?!

Anyway……

Yes, another shortbread cookie. I just love it for it’s buttery yet sinful flavour. And it really excites myself when I see how friends and family love the cookies.

(makes 35-40 cookies)
Ingredients:
For Cookies:
2 stick unsalted butter
1/2 cup icing sugar
1 3/4 cup all-purpose flour
1/2 tsp salt
1 large egg
1 tsp vanilla extract

For Dark Chocolate Coating:
1 cup chopped dark chocolate
1 tbsp unsalted butter

Directions:
Sift flour and salt. Set Aside.

Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Scape the side as needed.

Add egg and vanilla, mix until blended.

On low speed, add the flour mixture, mixing just until it is incorporated and the batter looks smooth. Wrap and refrigerate the dough for about 20 minutes.

Preheat oven to 325F. Roll out the dough to 1/4″ thickness. Using 1.5″ cookie cutter to cute out around 35-40 cookies.

Place cookies onto a baking sheet without overlapping. Bake for 15-18 mins. Cool for 5 mins before removing from baking sheet.

Microwave the chocolate and butter for 10-15 sec. (Chocolate may not completely melt)

Stir to completely melt and smooth the chocolate coating.

Dip half the cookie into coating. Place on cookie rack to cool for 10 mins.