Melt-In-Your-Mouth Butter Pecan Thumbprint Cookies with White Chocolate Feuilletine, and a Way to Help the Sandy Hook School FamiliesDecember 19, 2012 at 8:27 am | Posted in Candy, Cookies, Dessert, Holiday | 34 Comments
Tags: Butter Pecan, Christmas Cookies, Cookies, feuilletine, thumbprint cookies, white chocolate
I know…weird, huh? Three posts in less than two weeks. Someone needs to take my temperature. I have a feeling it would probably register anywhere from 350F to 375F. So the holiday baking bug bit and it keeps biting..leaving ‘welts’ of butter, flour, sugar and eggs all over me. How cheesy can I get? Oh, believe me, there’s more cheese where that came from.
Before I get to these cookies, I need and want to touch on the Sandy Hook shootings. I’ve had such pain in my heart since learning of it, and I can’ watch anything about it without choking up. Little children are precious, flawless gems, untainted by the harsh realities of what can be a cruel world at times. They show us the goodness of human beings. Killing them is killing human goodness.
Tags: baking, cinnamon, Cookies, dried cranberries, drop cookies, holiday baking, Orange Zest, Pistachio Nuts, Recipe, white chocolate
Hello, yeah it’s been a while, not much, how ’bout you?
I love that song and it has been a while – almost three weeks to be exact. Yeah, I know..I don’t post very often anyway (and that will eventually change), but for some inexplicable reason, this time it feels like I haven’t posted for months.
There’s really no major reason behind it other than LIFE stuff and that mysterious ‘lack of motivation’ plague that has been festering inside of me for months. You know, the one I always complain about in almost every.single.post.
Sorry about that.
Tags: chocolate chips, cinnamon, Cookies, Flourless Peanut Butter Cookies, Peanut Butter, Peanut Butter Cream, Sandwich cookies
I just realized something, this is my third post in less than two weeks. It’s a very unfamiliar feeling since I usually only post about twice a month, give or take. There have been two new blog challenges that I simply couldn’t resist, the Love Bloghop and the Secret Recipe Club, which is part of the reason. The latter is the focus today. Ack, what a dull beginning to this post! Picture unicorns with bedazzled horns jumping over rainbows, to liven it up.
That said, I’m sick. I caught a bug last week, and it’s worsened. I was hoping it would be one of those quick 2 to 3 day deals, but no such luck - come Friday I was feeling lousy x three. The slight upside was, fasting for Yom Kippur on Saturday was a cinch. The downside, I couldn’t eat a bit of a beautifully prepared Yom Kippur dinner – couldn’t even be near the table since the smell of food was enough to start the nauseous sweats. Have you seen the dress fitting/food poisoning scene in Bridesmaids? Luscious, huh?
OK, enough about my sickness (and I won’t mention that looking at these photos, as I put this post together, is making queasy again – Whoops, sorry!). For this month’s Secret Recipe Club, I was assigned the blog, Sweetie Petitti . I know Susie from back in the day when she participated in the Daring Bakers. Last month, I was happy to see she was a member of the Secret Recipe Club.
When I was assigned her blog, I wasn’t surprised. If you factor weird ju-ju into situations, you can turn them into an equations. Haven’t seen Susie in ages + joined the SRC + See Susie = Her blog is mine this month. This is not unlike the peanut butter magically appearing on my doorstep last week. I won’t make an equation out of that.
Bear with me, I have a fever..things may not seem/sound as they should.
I love Susie’s blog. She decorates a mean cookie – I don’t, so that was out of the question. I had a hard time choosing between 4 recipes. 1) Her pumpkin bread, which I was going to make into a bundt with swirls of cream cheese and Nutella. 2) A Spicy Buccatini with Rapini, Pancetta and Clams, which I was going to call Spicy BOOcatini, in honor of Halloween, although the name was all the Halloween it was going to be. How do you make a yummy pasta dish scary? Intestines are overplayed.. 3) A Mile-High chocolate cake, Then I started feeling run down, a preface of what was to come, soo..I decided to go with something a little more simple, and pump it up a bit – 4) Flourless Peanut Butter Chocolate Chip cookies. Would you believe, me, a self -confessed/obsessed peanut butter freak, has never had a flourless peanut butter cookie?
They’re great as is, but I couldn’t resist sandwiching them with the Bouchon Bakery’s peanut butter cream from their famous Nutter Butter cookie. I added cinnamon to it for a little kick of warm spice, but that’s it. I kept Susie’s cookie recipe as is, except to make bigger dough balls, therefore, less cookies. Next time I’m going to make the balls smaller, like maybe a scant tablespoon, because it is a bit much ‘cookie’ for a cookie sandwich – it needs to be thinner. But hey – if you like a lot of cookie in ratio to the cream, why not?
These are heavy in weight, super rich, and pretty darn good. They’re also kind of delicate with all that cream, so if it falls apart while you’re eating it, just put it on a plate and use a fork..or spoon..or shovel.
Flourless Peanut Butter Chocolate Chip Cookies with Peanut Butter Cinnamon Cream
1 cup peanut butter
1 cup (packed) brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 to 1 1/2 cups milk chocolate or semi-sweet chocolate chips
Peanut Butter – Cinnamon Cream Filling
Recipe from the Bouchon Bakery (I added cinnamon)
1 stick butter, at room temperature
1/2 cup creamy peanut butter
1 teaspoon ground cinnamon
1 2/3 cups confectioners’ sugar ( I used 1 1/3 cup)
Melted chocolate or caramel, (optional)
1. Preheat oven to 350°F. Mix first 6 ingredients in a bowl. Stir in chocolate chips. Roll heaping tablespoons (or a scant tablespoon for thinner cookies) of dough for each cookie into ball.
2. Arrange on a large (I used a 12 by 17 half sheet pan), parchment lined baking sheet – 2 inches apart. You should have 16 dough balls (more if using scant tablespoon). Use the bottom of a glass to flatten each dough ball.
3. Bake cookies about 10 – 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
4. Beat together cream filling ingredients until smooth, then scoop into a pastry bag with a plain tip or a zip-lock bag.
4. Using the pastry bag with a plain tip, or the zip-lock bag with the end snipped off, pipe cream filling evenly on to 8 cookies. Drizzle with melted chocolate or caramel, if desired. Top with remaining 8 cookies.
This recipe makes 8 sandwich cookies. You can double it for 16 sandwich cookies. You might have some cream filling leftover ( i overfilled each one, so not much left over), so double the recipe or umm, eat it with a spoon, like I did.
Be sure to check out Susie’s blog when you get a chance. She really is a sweetie! Don’t forget to click on the blue frog below to see a ton of mouth-watering SRC creations!
Tags: baking, Chocolate, chocolate ganache, Cookies, Food Color Gel Pastes, Giveaway, Macarons, MacTweets, Nutella, Pastry Tips, pastry tubes, pretzels, recipes, Salt, Salted Pretzel Macarons
So I had an idea, and it’s been blistering my brain for months now. I wasn’t sure it would work, but I had to try it. Things just kept getting in the way, and soon this idea was in limbo, wanting to move on, but unable to move out. Well, I finally got to it, and I’m finally taking part in a MacTweet – regardless of that bendy joint in between my thigh and calf that tries to ‘trip’ me up. If I had a nickel for every time the word ‘knee’ has been used on this blog, I’d have about …1 dollar.
This month’s MacTweets theme is ‘Ballpark Snacks – Take me out to the Ballgame’, aka, food you usually find at a ballgame - as or in a macaron. It sort of went like this…
“Hey, Jamie (MacTweet co-founder, along with Deeba), I came up with this amazing salted pretzel macaron, and the shell really tastes like a pretzel, well, a sweet pretzel, like chocolate dipped pretzels..but I did add powdered mustard to a white chocolate ganache..and it’s actually good and…blah blah..zzzzz”
I lucked out, Jamie made this month’s theme a baseball one. Big, soft, hot, chewy pretzels with gobs of mustard, at a Yankee game. Yeah, that’s the life, well, when I’m there, and I haven’t been to a game in a while. I’m pretty sure, if I recall, you can get chocolate dipped, crunchy pretzels at the new Yankee Stadium, too. SO, I began to whip up my second go round of this macaron I created about 2 months or so ago.
On your left, the salted pretzel powder. This one needed to be sifted just once or twice more, as you can see there’s still tiny shell bits in it. On the right, The color your finished/baked macarons should be - similar to graham cracker crumbs, to emulate a golden, baked pretzel. I placed two small pretzel sticks on top to show you. However, and very important, you want your tant pour tant about two shades lighter than above, as the color deepens when folded with the egg whites. The wrinkled macarons below were made from this tant pour tant. See how much darker they are than the original tant pour tant above , which looks to be the perfect baked pretzel color match?
The above are filled with Nutella. The rest of the photos, just plain, dark chocolate ganache. AS promised, I supplied a recipe for the white chocolate – mustard ganache, below, even though I couldn’t show it to you in a macaron.
Well, guess what? Two NEW ‘typical Lisa’ disasters! I think it’s getting to the point where a disaster is to be expected with every new post here. Sorry.
1. Batch #1 – The tops deflated and wrinkled. No idea why. They looked like old ladies after years and years of sun worshiping. Tan 1.5-inch raisin rounds. If anyone has a clue, please fill me in. I’ve dealt with no feet, flat shells, too poofy shells, and big feet, but never wrinkly faces. They’re being bitches again.
2. Batter #2 spilled onto my lap. I don’t want to say how.
This is the ‘too dark and wrinkled’ batch. In all of my years (well. three) of wrestling with these divas. I’ve never seen this before.
So, I had a choice, try again or use these photos from my first try creating the salted pretzel macaron. They sat in my photo program as a sort of a back-up in case of sudden bitchiness. I hated this attempt because the color was off, the feet were weird, and I piped them so quickly I ended up with too many baby shells. I also accidentally sprinkled pretzel salt on all the drying shells, instead of every other one, so I had to use two salted shells per macaron. Oh, and and the photos..one word – BAD. BUT, they had to do, since I wasn’t sure I had the time or patience to make them again within the next two weeks. So here they are and they taste SO good, so eff the aesthetics for now.
Are you happy, Ms. Meanie Macaron Goddess?
I basically took one shot of them from different distances. I have no idea why I used a light blue mug and red ribbon, especially since light blue is the death of food photos. Oh, and that white lace background? Out to pasture for good.
Had I not encountered any problems the second and third time around, I had some great background ideas, like broken pretzels, chocolate and mustard as props, and maybe a beer or two. And, I was going to fill them with this perfect white chocolate -mustard ganache I came up with (sounds gross but it isn’t, I promise), but I never got around to it, so I think these will be making another appearance on this blog, the way I originally planned them. (Yeah, right..like I was going to perfect my Twoffle for another entry, and the third Levain Copycat attempt I keep promising everyone. I’m a bad blogger.)
Even though you didn’t get to see my perfectly ‘pretzel colored’ macs, you can see the color in the tant pour tant photo above. Notice the pretzel stick I placed to show you how close the color was? Well..as mentioned above..under the photo of it, you have to go about two shades lighter than that because when folded with the egg whites, the color deepens considerably. I said it twice because it sucked for me when that tant pour tant turned a deep, reddish brown after being combined with the whites – far from the golden, baked pretzel looking shells I so coveted.
I assume the wrinkled ones wrinkled in protest of the ugly color they were made to wear. Once again..little bitches. Oh, and that perfectly baked pretzel colored tant pour tant? That ended up being the batter that became my lap puppy. Go figure.
So, here is the perfect pretzel color for these macarons..not what you see in the photos. Americolor gels – equal parts warm brown and egg yolk, plus 1 part gold.
I color the tant pour tant and let it dry overnight. You don’t have to do that. You can color the egg whites while beating, or drop in the color during your ’50 strokes’.
Some of those ‘baby’ macarons from inconsistent pressure on the piping bag.
All in all, if you love sweet, dipped pretzels, these shells hit that flavor perfectly. Fill them with whatever you like, from sweet to savory, you won’t be disappointed!
Now onto the good part, minus the whining and bitching. Myy three year blogiversary is upon me. (ME ME ME..again). It’s actually May 26th, but I probably won’t have a post up on the 26th, so I want to celebrate it now….with 3 Giveaways! I love you guys, and love that you like my blog. I even love those of you who are just coming for the giveaway, because, well..Oh, I don’t know, just feeling the love today. These prizes will definitely help in your macaron making, or cookie and cake decorating…or whatever floats your boat (I won’t go there). This is not a promotion, I bought all of the prizes myself to give away to YOU. I’m giving away 1 big prize (well..bigger in relation to the two others). An Ateco 55 Piece Pastry Tip Set ((Set includes coupler, flower nails and Ateco’s most popular stainless steel decorating tubes in a plastic hinged storage box) plus 12 Ateco gel paste colors (black, blue, yellow, green, pink, red, teal, orange, fuchsia, violet, sky blue, and brown – remember, a little bitty drop goes a long way!)
For two runners up. I’m giving away two Ateco 14-Piece Cake Decorating Sets (12 inch flexible bag with hem and hanging loop and 12 stainless steel decorating tubes. Also includes a plastic coupler (pre-attached to bag), instructions, recipes, and a clear plastic storage box)
How to Enter: You have three chances to win any three of the prizes. Three separate comments for each entry. You can just leave one comment if you want, but why not increase your chances? 1. Leave a comment telling me what you like to eat at sporting events, and/or just a comment on this macaron entry if you don’t go to sporting events. 2. Follow me on Twitter @parsleynsage, or you can click on the little blue tweety bird at the top right of this page to go right to my profile and follow. 3 Tweet about this giveaway – 3 #GIVEAWAYS, 3 #WINNERS @parsleynsage – 55 Piece Pastry Tip Set plus 12 gel colors, & 2 Cake Decorating Sets http://bit.ly/lZ3XAZ All three winners will be chosen via random integer on Jun 2nd, so that’s 12 days you have to enter! Good luck, everyone!
Salted Pretzel Macarons with Chocolate Ganache
Salted Pretzel Macarons
1 cup(110 grams) icing sugar
3/4 cup (84 grams) almond meal
2 tablespoons (10 grams) pretzel powder (method follows)
2 large(70 grams) egg whites
3 tablespoons (37 grams) granulated sugar
Pretzel salt or coarse salt
Warm Brown, Egg Yolk Yellow and Gold Americolor gel pastes
DIRECTIONS: (adapted from Tartelette)
1. Place the powdered sugar, pretzel powder, and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add in the gel food colors and pulse until you reach a golden pretzel color you’re satisfied with. I used about 3-4 drops of each of brown and yellow, plus 1 big drop of gold, for 2 egg white macarons. Let the tant pour tant dry overnight, or spread on a cookie sheet and let dry in a turned off oven for a few hours.
2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
3. Add the tant pour tant (nut, sugar, pretzel powder amalgamation) to the beaten egg whites and sugar. Give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns until you obtain a batter that falls back on itself after counting to 10.
4. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Lightly sprinkle every other round with pretzel or coarse salt.
5. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of ganache in the center of one shell and top with another one.
Salted Pretzel Powder
About 2 handfuls of lightly salted pretzel bites, or thin sticks, or twists, shape doesn’t matter.
1. In a food processor, grind the pretzels as fine as you can. Now this is the important part, you need to sift the powder because small bits of the golden shell do not break down to a fine powder.
White Chocolate – Mustard Ganache
1/2 cup heavy cream
1 tablespoon mustard powder
3/4 cup white chooclate
Yellow gel paste..optional
1. Boil the cream and the mustard powder in a saucepan and pour over the chocolate in a bowl. Let it sit for a minute and stir until the chocolate is completely melted. Add 1 or two drops yellow gel paste color and stor until uniform and a yellow mustard color. Add more if needed. Let ganache sit in the refrigerator overnight and whip the next day until a thick cream is formed. You don’t have to whip it, you can just stir and pipe it on as is, a more truffle like consistency.
2. Pipe or spoon about 1 big tablespoon of ganache in the center of one plain shell and top with a salted shell.
Tags: Cookies, Decorated Sugar Cookies, Food Color, Gel Paste, Royal Icing
There’s few things in life that one is absolutely 100% sure about when it comes to oneself, but as you grow and learn, they start to add up. For one, I know I’ll never be a blonde because I love being a brunette, and the only time I will ever dye my hair is when the gray starts to creep in. Two, I know I will never eat a monkey, because well..they’re like people and probably don’t taste very good. OK, I could fill a novel with ‘I will never’s’, so I’ll end at three. I know I will never make a cent as a cookie decorator. However, I will attempt it many times again because I had a blast doing it.
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.
I cannot say enough about Mandy. We became fast friends via Daring Bakers and we can just talk for hours on end about anything and everything. She is truly a special gal, and when her turn to host the Daring Bakers challenge came up, I couldn’t have been more excited for her, plus, I knew she’d give us a goody, and she did. It’s just too bad I’m such a royal icing slob with shaky hands.
Example of ‘flooding’ the cookie. Outlining with a thick to medium consistency icing, then filling with a looser consistency icing, using a skewer to drag it into the corners and even it out. Gives you a nice, crisp and neat border
As always, I left the challenge to the last minute, and as I type this entry, I still have gel paste all over my hands, and crusty remnants of royal icing decorating my t-shirt. You don’t even want to see the table where I worked on these cookies. It looks a hurricane of Technicolor MESS ran through about 8 times. I’m dreading cleaning up this disaster. I envy people who can work neat when it comes to cake and cookie decorating and more than two colors, I really do!
Also, as always, I had loads of great ideas running through my head when Mandy asked us to pick a theme that ‘said’ September to us. I knew instantly where I was going. September is the stretch before the baseball post season starts, and YES, it’s looking like my World Series defending champion NY Yankees will be in again (although they’re not looking like they’ll go past the first round at this time), and YES, this blog was originally named what it was because I planned to cover the NY Yankees along with all things food related (that’s what the ‘line drives’ stands for, for those of you who live outside the US and have inquired). How-ev-er, it wasn’t long before I decided I really didn’t want to talk about the Yankees here and just wanted it to be 100% about food. I really want to rename my blog, but we’ll get to that at another time.
No idea why I didn’t leave well enough alone with just the yellow stripe and one red dot. The caterpillar looks like it has an infection of some sort.
I had round cookie cutters for the baseballs, but that’s it, so I went ahead and ordered a baseball bat cookie cutter, a t-shirt cookie cutter that I could morph into a Yankee pinstripe jersey, and bid on a great baseball cap cookie cutter on ebay. I lost the baseball cap at the very last second, (who are these ebay’ers who are able to sneak in a bid with 1 second left?? Let me at ‘em! – I was the only bid prior!). I couldn’t find another one like it locally, and didn’t like the other caps I saw online, so I begrudgingly decided to just cut out a circle, color it with navy royal icing, pipe the Yankee logo on it, and boom, pretend you’re looking at the baseball cap super closeup – your chin resting on the bill. Thank you. I made four bats – two broke, and one was eaten, so I only had one left for photos. I also made four Yankee ‘authentic’ jerseys, two of which sucked, I mean really sucked, so much so that I don’t even want you to see them. The two that made the cut suck too (I had no idea how hard it is to squeeze out perfectly thin pinstripes and a teeny, tiny interlocking NY). A friend thought it was a jail uniform and I completely concur that it could be Black Bart’s daily wear. In any event, my ‘balls’ turned out the best, so I will proudly showcase them and slip in the other stuff in flattering positions that hide any flaws.
On to part two. I perused through Flickr to see what other cookie decorators do and as far as I’m concerned, they’re all freakin’ professionals. Why aren’t there flaws in their designs and dents in their royal icing? The perfection and awe factor is just mind blowing! I knew there was no way I was even coming to close to that kind of artistry, but I really wanted to do ladybugs…and flowers..and more bugs. I saw a gal who did just that and decided to do take on her gorgeous, flawlessly royal iced ‘Spring’ cookies. I know..not a September theme here in the Northeast US, but I don’t care – just pretend I live down under, k? Hey, mates, put another caterpillar on the barbie!
To decorate these cookies, I purchased squeeze bottles for the royal icing colors. Just seemed so much easier and less messy than pastry bags and tips..plus, these bottles are equipped with couplers and tips- jackpot! Well..I was wrong. Maybe a teeny bit easier, but the mess is no different once you’ve got the bottles loaded and ready to go, especially since I had to use pastry bags to fill the small necked bottles! OK, so mess doubled, but I was pumped, how hard can using a squeeze bottle be? I always use them to decorate plates with sauces beautifully. Well, when you’re trying to pipe intricate stuff and your hand is shaking, not to mention bottle clog when you’re in the middle of an attempt at a perfectly straight border or line, it doesn’t matter what you use. I should have just fingerpainted the damn things! Most would think I did by the look of my hands.
Here’s some notes from my cookie decorating (the cookie baking was the waaaay easy part):
- Adding the food color to the royal icing can be deceiving. The bright red with a bit of orange for the ladybugs looked too light as I was mixing it in, so I kept adding more until it was perfect. Looked great freshly piped – dried into an almost dull maroon. Apparently, gel paste colors take a bit of sitting to fully show the color you want, so adding more will screw you every single time. No maroon ladybugs in nature.
- My flowers obviously also do not exist in nature, but it would be cool if they did. I did try to give the yellow flowers (sunflowers, possibly?) some shading with orange powdered food color, but it looks more like someone spilled Tang on them.
- My caterpillars looked great, but I had to keep adding and adding…now one looks like it’s bleeding – poor little guy.
- Trying to pipe the Yankee logo freehand is near impossible – you need some kind of stencil..unless you’re good at piping or a pro. Note to self: Next time find and use a stencil.
All in all, I LOVE, LOVE, LOVED this challenge. It was like being back in art class in HS – minus the teacher breathing over my shoulder and telling me to go easy on the color.
CopyrightAll text and photos © Parsley, Sage and Sweet 2008-present except where otherwise noted. If you’d like to use one my photos or any of my content, PLEASE ASK or credit me with a link to the entry the material was taken from.
Parsley, Sage and Sweet by Lisa is licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.