Daring Bakers - July 2013! (Part 2)

So the second candy for the July challenge is fudge!

I kept on seeing it and reading about it, but never gave it a try, so this seemed like a great opportunity.

I will continue the raw cookie dough theme! The second candy I chose from the book "Cookie Dough lover's cookbook" by Lindsay Landis is: Fudge!

2)
Chocolate chunk cookie dough fudge
recipe adapted from here

for the cookie dough:
80gr butter
55gr white sugar
55gr brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
2 tbsp evaporated milk
60gr all purpose flour

for the fudge:
75gr brown sugar
75gr butter
1/2 tsp salt
75gr evaporated milk
800gr powdered sugar
1 tsp vanilla
150gr chocolate chunks

* Have a baking pan ready. Line it with parchment paper and leave an overhang on the sides. Mine is about 22x22cm.
* Make the cookie dough by combining butter and sugars. Beat them for 3 min.
* Mix in vanilla, salt and milk.
* Add the flour and mix until just incorporated.
* For the fudge combine the brown sugar, the butter, salt and milk in a saucepan and stir until the butter is melted and the sugar has dissolved.
* Remove from the heat.
* Mix in the powdered sugar, one cup at a time, until the mixture is smooth.
* Add the vanilla.
* Add 3/4 of the cookie dough and incorporate.
* When it is no longer warm to the touch, add in the chocolate chunks.
* Spread the fudge in the prepared pan.
* Then spread the remaining cookie dough and chill for at least 3 hours.

Fudge

Cookie dough

I kept some chocolate chunks to decorate!

The fudge is really tasty. And as a kind of candy, you can play a lot with the different flavours.
It was a bit too sweet for me, though and I believe it is best cut into little squares, so that the sweetness will not overwhelm you and you can enjoy their taste!

Louise

Daring Bakers - July 2013! (Part 1)

This month was different....
The challenge was not chosen.....

No, we had to decide ourselves, what we wanted to make from all the previous challenges!!!

I was going through the recipes, but I couldn't make up my mind. So many to choose from!

Anyway, the challenge of August 2011, hosted by Lisa and Mandy, caught my eye.
The title? Candylicious!!!!

Oh yes!

I chose to make 2 candies from the book "Cookie Dough lover's cookbook" by Lindsay Landis.

1)
Peanut Butter cookie dough cups
slightly adapted

For the cookie dough:
75gr butter
75gr peanut butter (I didn't use smooth)
75gr granulated white sugar
110 gr brown sugar
2 tbsp condensed milk
1/2 tsp vanilla
120gr all purpose flour
1/2 tsp salt

For the chocolate coating:
500gr dark chocolate

* Beat together butter, sugars and peanut butter until fluffy, about 3 min. Mix in milk and vanilla. Stir in flour and salt, until just incorporated. Set aside.
* Melt the chocolate.
* Use molds or small paper cups, like the ones for espresso coffee. Cover the bottom and sides of each paper cup with chocolate, using any tool that feels better. I used a teaspoon and a small offset spatula.
* Every paper cup you cover, put it immediately in the freezer (the freezer worked better for me) so that the chocolate will set.
* You will have used about half the chocolate by now.
* Take about 1 teaspoon of dough, depending on the size of your mold and roll it into a ball. Put it in the cup and press it gently. I used the side of my rolling pin, because it was the exact size.
* Top each cup with about 1/2 or 1 teaspoon of the remaining chocolate and spread it and tap it until it reaches the sides and the filling is completely covered.
* Chill in the fridge until firm and then remove the molds.

You must work in batches, so that the chocolate cups will not soften, while waiting their turn!

Sorry, I got busy and forgot to take pictures of how I applied the chocolate in the paper cups!

Very tasty and very presentable!

Next time I am thinking milk chocolate and sugar cookie dough...

Louise

End of part 1.

Clafouti!

Black sweet cherries are my favourite!

At this time of year you can get them at any grocery store or even better, at a farmer's market.

I have a clafouti recipe, which I have been using for years and I couldn't find it! So I used a recipe from Epicurious.

Cherry clafouti
recipe adapted from here

65gr white sugar
30gr all purpose flour
2 eggs
150gr milk
2 tsp vanilla
1/2 tsp orange zest
1/4 tsp salt
250gr sweet cherries, pitted
10gr butter in bits

* Preheat oven to 200oC.
* Mix sugar, flour, eggs, milk, vanilla, orange zest and salt together, until smooth.
* Arrange the cherries in a buttered deep baking dish and pour the custard over them.
* Bake for 25 minutes until the top is springy.
* Sprinkle the top of the clafouti with some sugar, dot it with the butter and broil it until the top is caramelised. Or you can use a kitchen torch, like for a creme brulee.

I dusted the top with confectioner's sugar to make it prettier, but you can omit that.

Really tasty and fragrant!

Louise

Sugar cookie recipe!

I make sugar cookies all the time.

I use a recipe which I have adapted to my liking over the years.

These cookies hold their shape and you can add any kind of flavour. You can tint them in your colour theme. Decorate them with sprinkles, RI, buttercream!

Endless possibilities!

Sugar Cookies (basic)

250gr butter
250gr white sugar
500gr all purpose flour
1 egg
a little vanilla

* You beat the butter with the sugar and add the egg.
* Then add the vanilla and last the flour.
* Mix until just combined.
* Use in any way you want!

Louise

Blondies! I think ....

I like brownies a lot. So it is rather natural for me to try and make some blondies. It is considered to be the white brownies, right?

Blondies

recipe adapted from here

6oz. white chocolate (I found a white chocolate bar with Oreos and mixed in)
½ cup sugar
½ cup butter
2 eggs
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
7oz. sweetened evaporated milk
dark chocolate chips

* Preheat oven to 180oC.
* Melt butter and chocolate over low heat until melted and combined.
* Let it cool slightly and then whisk in the eggs lightly beaten and vanilla.
* Then add flour, baking powder, salt.
* Stir until mixture is smooth.
* Pour into a springform pan and bake for 20 minutes.
* As soon as you take it out of the oven, immediately pour the milk all over the blondies.
* Sprinkle the chocolate chips generously and let it cool.

It is so tasty.... Out of this world! Trust me, you have to make it!

Louise