Kiss n' Swirl Meringues

Little bites of heaven. Sweet, but not too too sweet, melt-in-your mouth heaven. 4 egg whites whipped up to make 2 cookie sheets filled-to-the-brim with mini meringues.


I experimented with different ways of piping.

kisses...


n' swirls...


so pretty, oh my.


Egg whites, sugar, a pinch of salt, and a dash of vanilla make these treats have more of a toasty marshmallow flavor than an eggy flavor.

Springy, colorful, satin-like pillows of sweet. AND, these pretties are gluten-free, fat-free, Kosher for Passover, perfect for a light Easter treat, or just a sweet after-dinner delight. Love 'em, eat 'em.



Kiss n' Swirl Meringues

From EatGood4Life

4 egg whites, at room temperature
pinch of salt
3/4 cup sugar
1 teaspoon vanilla
food coloring (all you need is 1-2 drops)

1. Preheat oven to about 200-250 degrees F. In an electric mixer with the whisk attachment (or by hand), whip your egg whites with pinch of salt until stiff peaks form. SLOWLY add the sugar, about 1-2 tablespoons at a time until the egg whites form a lovely glossy shiny look. This should take about 5 minutes or so. Add the vanilla extract. Fold in the food coloring as you wish (I saved some white, then I added 2 drops of red coloring for pink meringues, then 1 drop of blue for purple meringues).

2. Spoon the mixture, a little at a time, into a pastry bag fitted with a star tip. Pipe onto a parchment lined baking sheet.

3. Bake for about 1.5 hours, turning once while baking. The meringues should be dry and crisp and easily lift off the parchment.

Cinnamon "Toast" Biscotti

Before I get to biscotti, I have two important drinks to discuss:


1. Kombucha. After about 5 or so bouts of trying this mushroom-bacteria-fermented drink, I still cannot get myself to enjoy it. I liked the snazzy beer-looking bottle and I was intrigued by the idea of the pineapple ginger combo; however the taste was just a no-can-do. One sip was all it took to make me cringe. I apologize, but I just don't think I can become a Kombucha drinker, something about floating cultures in my beverage irks me.


2. Milk. I can definitely dig milk. Lately I can drink a LOT of milk. I especially like to put a tablespoon of chocolate sorbet in my milk and stir until dissolved. The result? A glass of refreshing chocolate milk. These days I'm also into dunking cinnamon "toast" biscotti in my milk. Moo.

These biscotti taste like cinnamon toast but in cookie-form. Crunchy cookie form that turns into sweet, milk-absorbing (also tea/coffee/hot chocolate-absorbing) cookie form. Cinnamon sugar heaven.

Oh, and if you are on a biscotti kick, these lemon cornmeal biscotti with cranberries and walnuts really hit the spot, too.

Cinnamon "Toast" Biscotti

from Joy the Baker, my hero
recipe found on epicuriuos.com
makes about 24 cookies

2 cups flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

6 Tablespoons (3/4 stick) unsalted butter, at room temperature

1 egg

1 egg yolk

1 teaspoon vanilla

For Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 beaten egg (for brushing biscotti before baking)

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.

Also whisk together the cinnamon and sugar for the topping and set aside.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.

Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.

Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar. Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Nonfat Gingersnaps

I absolutely love ginger molasses cookies with little bits of candied gummy ginger mixed into the batter. My favorite ginger cookie is from Bakesale Betty, an infamous bakery/sandwich shop in Oakland, CA.

I saw this recipe for nonfat gingersnaps in David Lebovitz's newest cookbook and was curious to see if they were actually going to taste good without butter or egg yolks. Well, they definitely do not taste like the rich, melt-in-your-mouth cookies from Bakesale Betty. They are different, but I like that.

I made these cookies twice now. The first time I was a bit disappointed and so I made a lemon-creme filling (pretty much had butter, powdered sugar, and lemon juice + zest). I just craved the fat. But now, after making them a second time, I like the cookies the way they are. No fussing with lemon-creme filling. I made criss-cross patterns using a fork before baking the cookies, and I really like the way they came out.


And for all you health nuts out there, these cookies have no fat but they do offer tons of sass, or shall I say spice? And my favorite thing about them is the candied ginger bits! These cookies are real thick and chewy. I have been enjoying them with some ultra smooth, silky Straus yogurt (plain, non-fat yogurt) as a mid-afternoon and evening dessert.


Nonfat Gingersnaps

from David Lebovitz's Ready for Dessert

makes about 20+ cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup packed dark brown sugar
1/4 cup unsweetened applesauce
1/3 cup mild molasses
2 large egg whites, at room temperature
1/2 cup finely chopped Candied Ginger (I purchased mine from Whole Foods)

1/2 cup granulated ginger
big pinch cinnamon


Into a medium bowl, sift together the flour, baking soda, salt, 2 1/2 teaspoons cinnamon, the ginger, cloves, and pepper.

In a stand mixer with the paddle attachment, beat together the brown sugar, applesauce, and molasses on medium speed for 5 minutes. Stop the mixer and scrape the bottom and sides of the bowl. Add the egg whites and beat 1 minute. With the mixer running on the lowest speed, add the dry ingredients and mix until completely incorporated, then increase the speed to medium and continue mixing for 1 minute more. Stir in the candied ginger. Cover and refrigerate dough until firm, at least 1 hour.

Position racks in the upper and lower thirds of the oven; preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. In a small bowl, stir together the granulated sugar and big pinch of cinnamon.

Using 2 spoons, a small spring-loaded ice cream scoop, or your hands, drop balls of dough a few at a time into the sugar-cinnamon mixture, coating heavily with the cinnamon sugar. They will be sticky, which is normal, and don't worry if they are not perfectly round. Place the balls at least 3 inches apart on the prepared baking sheets (I actually took a fork and flattened them criss-cross pattern like a peanut butter cookie).

Bake, rotating the baking sheets midway during baking, until the cookies feel just barely set in the center, about 12 minutes. Cool on a wire rack.

**STORAGE: The dough can be stored in the refrigerator for up to 1 week or frozen for 2 months. The cookies can be kept in an airtight container for about 3 days.

Lemon Ice Cream with Graham Cracker Crumbs

No, I did not buy this ice cream from the corner store. Yes, I made this ice cream from scratch with real lemons, some quality dairy products, a touch of sugar, and lots of love. And I added crumbled graham cracker crumbs (I used Trader Joe's whole wheat cinnamon graham crackers) to this ultimate lemon ice cream just because, well, what the heck, right?!

Lemon ice cream with graham cracker crumbs. Eaten out of some fancy china, eaten out of the container, or eaten straight from the ice cream maker...it's just that good...

Lemon Ice Cream with Graham Cracker Crumbs

adapted from Tartlette

Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
pinch of salt
4 egg yolks
1 cup milk
2 cups heavy cream

cinnamon graham crackers or gingersnaps, broken into tiny bite-size pieces

In a non-reactive bowl, mix the lemon zest, juice, sugar, and salt. Refrigerate 1-2 hours to blend flavors.

Pour your 2 cups of cold cream into a bowl or bucket and set a fine mesh strainer over the top.

In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs, stirring constantly, and return combined mixture to the saucepan and gently heat until the mixture slightly starts to thicken and coats the back of a spoon.

Pour through the fine mesh strainer into the cold cream.

Set the milk and cream mixture over a larger bowl of ice water until cold. Refrigerate until completely chilled. Combine the milk/cream mixture with the lemon slush mixture. Spin in the ice cream maker according to the manufacturers instructions. In the last few minutes of churning, add your graham cracker crumbs.

Some Odds n' Ends From Amsterdam

Amsterdam in June feels like February in California--COLD. Thus, after an afternoon of meandering throughout town, a tall glass of hot chocolate was in order.


My buddy Sam and poked our heads into the closest cafe to grab a glass of the good stuff and a warm safe-haven from the chilly weather.

Sam modeling with the hot chocolate

Since I was only in Amsterdam for one day, I did not have a chance to taste all of the typical Amsterdam dishes such as: raw herring, Dutch pancakes (similar to a French crepe), poffertjes (much smaller than Dutch pancakes, and they are puffed and served with butter and powdered sugar) and licorice. I did, however, taste stroopwafels. Oh stroopwafels, how I love thee.


Two buttery thin waffle cookies sandwiched together with a layer of thick syrupy honey molasses. Oh man, so freaking yummy. Very dense though, upon eating more than one stroopwafel, you can definitely feel your belly get heavy.

I also went to the Heineken Brewery, where I got at least 3 beers to sample. I participated in a beer tasting where the "expert" taught me a bit about foam and presentation of the beer. Also, I learned that the beer is actually 95% water and the rest is a combination of hops, barely, and yeast. I got to go into a room that simulated the experience of a beer being bottled--the room shook and we got splashed a bit. Silly, kitschy, fun.

Speaking of silly, kitschy, and fun...I went on a "booze cruise" with my traveling group and yes, it is what you think it is. A lovely little cruise along the canals of Amsterdam complete with endless wine and beer. To kick off the cruise, we were given little bottles of Flugel.


According to this website, "Flugel combines vodka with the taste of black currant and the energy boost of guarana, B vitamins, and caffeine. This “healthy” vodka is currently available in The Netherlands, Belgium, and France. It is targeted to youth partygoers. The tiny 20ml bottle is actually the size of your palm, and could be easily concealed inside a pocket. The Flugel contains 10 percent alcohol by volume."

Oh, and we also got to munch on these yummy little pastry snacks while sipping on our wine, beer, and Flugel...

A captured moment: the blonde bombshells with their drinks and pastry snacks

For dinner, we ate at a floating Chinese restaurant, the Sea Palace. Honestly, I was quite disappointed. Ok, the decor was nice but I was not impressed with the food at all. It just did not get me excited and it tasted sub-par. The rice was super buttery, too, which I do not usually expect from a Chinese style rice, even for fried rice. I guess I am just spoiled with good Chinese food back in the U.S.? Oh well, it was an experience nonetheless.

Stepping outside of Amsterdam for a morning, we visited the quaint village of Edam. We visited a cheese and clog shop, two very significant symbols for this town and for the Netherlands in general.

First, this adorable woman gave us an overview of how they make their cheese...(we got to taste like 10 different cheeses, too!).

And boy oh boy did it smell strongly of cheese in there!

Then, this studly man demonstrated the skillful art of clog-making. He makes it look so easy.

Stylish, eh?

There were clogs everywhere used for everything including cigarette ashtrays!

The town of Edam was small but lovely. Cheese n' clogs aside, I had a spectacular day riding "granny bikes" around the village.

French Macarons: A Tasty Melt-In-Your Mouth Delight...So Who Does it Best?

An ongoing debate exists among the French macaron aficionados: Ladurée or Pierre Hermé? These are both famous shops in Paris that have built quite the reputation for their macarons; people come from all over the world to taste these little treats at these specific shops. So what's all the hype about?

Here are some of my thoughts:

Ladurée

Just from the outside, Ladurée exudes fine detail and femininity. I gawked in the window only to find people sipping tea with a delicate pastry. Classy.


Inside the shop there was a long line of eager eaters to purchase their macarons among other beautifully designed sweet treats at the boutique. I actually enjoyed standing in line because it gave me more time to admire the art of pastry and choose exactly what I wanted to order.



A box of macarons, mini macarons. Assorted flavors. A gift for the wonderful family who I was staying with. Vanilla, pistachio, cassis (black currant), coffee, salted caramel, lemon, dark chocolate.

"je vous dre un petit macaron caramel si vous plez"
*TRANSLATION: I would like a small caramel macaron please.

One bite is all it takes. So rich but so light and airy all at the same time, all in this one bite. Woah, I instantly feel all gooey inside, like I'm all drunk and silly. I could really taste the care that went into making that one petit macaroon. Yes folks, it was that good. Even the box was beautiful:


The palace of Versailles has a Ladurée shop inside, too, because the bakery made the macarons and other confections for Sofia Coppola’s film, Marie Antoinette.


Pierre Hermé

A tiny shop, very chic, very modern.


Funky shop, funky flavors. Strawberry wasabi, vanilla jasmine, olive oil and vanilla, pistachio-griottine (brandied cherry), chocolate- passion fruit, rose, apricot-peach-safron (my favorite one!)...


Tasting the flavors was more of an adventure with Pierre Hermé. We would cut each macaron in half, close our eyes, and really try to taste the flavors. This little booklet on all of the flavors came with the box and we used it as our reference guide for tasting:


So, who does it best, Ladurée or Pierre Hermé? I say, why not have both? Two great bakeries, two totally different experiences that are both worth the ride.

I like how this blogger put it: "I can’t pick a favorite between the two stores because it’s like picking a favorite ice cream flavor. Sometimes you’re in the mood for vanilla, sometimes you’re in the mood for Gold Medal Ribbon. Both stores make their macaroons with the perfect ratio of chewy to soft and crumbly."

Upon googling Ladurée vs. Pierre Hermé, a whole slew of bloggers and articles show up. Here are a few that caught my eye:

Parisian Escapades

Ladurée:

O Chateau

Fans of Pierre Hermé:

My Food Sirens II

Parisien Salon/ HipParis

Classic Chocolate Chip Cookies

My last final was at 7pm. I had all day to kill before this test. Rather than spend my entire day in angst, trying to cram my brain, I made cookies.

Just your classic chocolate chip cookie. Buttery, soft, chewy, thick, and crispy. Oh, and chocolately, duh! The perfect cure for an anxious day of studying, for a celebration of being done, for a yearning for classic comfort food.


This entire recipe makes a ton of dough in just a short amount of time. In just under half an hour, I made my dough, baked my cookies, and cleaned up my dirty dishes. BAM. Instant craving fix.


Giving someone a gift of just a simple, classic chocolate chip cookie will brighten their day. I left a plate of cookies for my housemates with a friendly note saying "Good luck with finals, everyone." I tempted my friend Michelle with a few celebratory cookies, my study-buddy/friend Alison indulged (her mama made her a finals care-package of which I had a few nibbles: homemade chocolate chocolate chip cookies with candied orange peel, coconut oat and nut cookies, and chocolate dipped dried apricots), and I brought a few over to some hungry young lads in San Francisco. I've still got a few more cookies to give out, so come n' get em or else my greedy self might overcome me and may end up eating them all!


Crispy, Chewy Chocolate Chip Cookies

From SmittenKitchen, adapted from AllRecipes.com

SmittenKitchen says, "...when I’m looking for a classic cookie, kind of like the old school Toll House recipe but better, even, this is what I go for."

As always with cookies, you can scoop, flash freeze, and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Shortbread Cookies (aka Butter in My Mouth!)

So this past week especially I've been into the whole bread n' butter thing. You know, like bread and butter, butter + bread, bread + butter and maybe a dash of salt, (cheesy) eggs n' buttered toast, (cheesy) pasta with garlic herb butter on bread...

Bread with oil and vinegar is a whole other moment of joy for me! Fun fact: To test flavored vinegars, let's take raspberry vinegar as an example...dip a sugar cube in the vinegar and suck...you can just taste raspberry (no acidity). Amazing. Food science. Neat stuff.

In lieu of my bread and butter phase, I made some shortbread cookies, because, well, why not?

Like bread and butter, shortbread cookies are simple. And simple is good. Simple is damn good. Few ingredients, banging results!

These cookies can be made big, medium, small, or mini, and you can get creative with the shapes (We have a Texas cookie cutter and a, for lack of a better word, penis cookie cutter at my co-op. Totally random, totally great, but I just stuck with the classic circle shape this time).

These would make great little ice cream sandwich cookies, too!

Anyway, have fun, eat bread and butter, eat some buttery shortbread, embrace your curves.


Shortbread Cookies
recipe adapted from JoyofBaking

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup powdered (confectioners) sugar

1 teaspoon vanilla extract

optional: more sugar (for sprinkling), chocolate (for melting and dipping), sprinkles (for cuteness), sea salt (for "gourmet" sprinkling)

Directions

1. Sift together the flour and salt in a small bowl and set aside.

2. Beat butter until nice and smooth and creamy. Add the powdered sugar and continue beating until smooth. Beat in the vanilla. Gently stir in the flour mixture until just incorporated.

3. Flatten the dough into a disk shape, wrap in plastic wrap, and chill in the refrigerator for at least an hour or overnight.

4. Preheat the oven to 350 degrees F. Line baking sheet with parchment.

5. On a lightly floured surface, roll out the dough into 1/4 inch thickness. Cut into whatever shapes you wish using a lightly floured cookie cutter.

6. Place the cookies on the baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Sprinkle a little bit of sugar on top of each cookie and bake for 8-10 minutes or until the cookies are light brown.

7. (optional) After the cookies have completely cooled, melt some chocolate (I just melted mine in the microwave, just remember to stir every 30 seconds. I also added a touch of boiling water to achieve my desired consistency). Dip half of the cookie into the melted chocolate and immediately sprinkle with SPRINKLES or sea salt or whatever else suits your fancy. Let the cookies set (I stuck mine in the refrigerator for a few minutes to speed up the "setting" process).

Hamentaschen for Purim

"Hamentaschen, Hamentaschen,
You're my favorite Purim treat,
One filled with prunes and
Two filled with cherries
Three filled with poppy seeds
I will eat, I will eat, I will eat"

I used to sing this song every year in elementary school. Good times. We would also host a big carnival on the Jewish holiday, Purim. Dunk tank, goldfish, snacks, spin art, the whole shebang...

So, what exactly is the story of Purim? Well, it involves kings and queens, good guys and bad guys, banquets and drinking, and, well, drinking. Purim celebrates Queen Esther of Persia foiling the evil vizier Haman's plot to destroy the Jews. This holiday is very joyous and celebratory, and possibly akin to a Jewish Mardi Gras. You get to dress up, drink, party, and just have fun.

Anyway, it is traditional to make these triangle cookies filled with either jam or chocolate or poppy seeds etc. Hamentaschen are named for Haman, the villan of Purim. Some call these cookies Oznei Haman or "Haman's ears." Haman was also known for his triangular hat, and thus we now make triangular cookies to uh...eat the bad guy? The name "Hamentaschen" could also be a corruption of the Yiddish word montashn or the German word mohntaschen, both meaning poppyseed-filled pouches (from Wikipedia).

The pouches that I made this year did not have poppyseeds in them. Instead I filled some with homemade lime curd, some with homemade (by my buddy Tim) ginger and pear jam, and some with Nutella. Pretty freaking delicious if I say so myself.


So this year I made two versions: one was vegan and one was not vegan. I liked them both so much, in fact I could not decide which I liked better. I guess I will just have one of each. Enjoy and Happy Belated Purim!

(Above is a photograph of the vegan Hamentaschen with ginger and pear jam)

Vegan Hamentaschen Dough
Recipe from Emily Weingarten

I really enjoyed the subtle flavor of the brown sugar in this dough. Really great vegan recipe!

2 cups unbleached flour
1 ½ tsp. baking powder
½ cup non-hydrogenated vegetable oil spread (such as Earth Balance)
¾ cup brown sugar
¼ cup soymilk

Your choice of filling. Suggestions include: any flavor fruit preserves or butter, chocolate, poppyseed filling...

1. Mix together the flour and baking powder in a medium bowl and set aside.
2. In a large bowl, cream the vegetable oil spread, brown sugar and soymilk. Mix in the dry ingredients. Chill dough for 6 hours or overnight (I just chilled for a few hours and my dough was A-okay).
3. On a floured surface, roll dough ¼ inch thick. Use a 3-inch cookie cutter or drinking glass to cut circles in the dough. Place a small amount of filling in the center of each circle. Pinch three corners of the dough to form a triangular-shaped cookie with a small hole in the center.
4. Bake on a lightly oiled cookie sheet at 375 degrees for 10-12 minutes or until golden brown. Cool on wire racks.
   

Jean's Award-Winning Hamentaschen Dough Recipe
Recipe adapted from Jean, a family friend/winner of the synagogue's Hamentaschen baking challenge

1 stick of butter, softened
3/4 cup sugar
1 egg
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
a pinch of salt
1 teaspoon baking powder
2 cups all purpose flour

Filling of your choice

1. Beat together butter and sugar. Add the egg. Add the lemon juice and vanilla.
2. Combine salt, baking powder, and flour. Add this to the butter mixture.
3. Wrap the dough in plastic and chill for at least an hour.
4. Roll out your dough, cut into circles, fill the circles, pinch your edges to look like a triangle (make sure you pinch your ends together tightly otherwise they will open in the oven).
5. Bake in a 350 degree oven for 20-25 minutes.