What I’m Liking Wednesday {Recipe}

Balance. It can be a hard thing to do. It takes practice and concentration. When you are trying to balance everything in your life, you need to figure out what is most important to you and put everything into perspective. It might even mean changing some things around to make it all work. I am still concentrating on making it work for me.

I try to just go with the flow and make the system work, but sometimes I need to take a step back and realize that something needs to change to make the balancing work. I have a tendency to need to plan ahead and follow the rules and not break away from that system. Other times, I feel like I need to balance planning and going with the flow so that it works.

Most people say that they are afraid of baking because they cannot just add “a pinch of this or that” and cannot stray from the recipe. While this is somewhat true, this is part of why I like baking. Yes, you need to follow the ratio of flour, sugar, and butter to make a cookie dough work. (See my 1-2-3 Cookie Dough) However, there are some variations you can have with a recipe while baking. For example, I recently made these Slice & Bake Oatmeal cookies, but I altered the recipe to what I had on hand. I used cocoa powder instead of the whole wheat flour and I added ground ginger. I did not use any raisins because I don’t like them, but also because I didn’t think that these cookies needed them with all of the other flavors going on. This is a perfect example of balancing flavors to make it work. I would not have thought that this was going to work as well as it did had I not practiced and made other types of cookies previously.

These cookies were tempting to make as is, because I like the idea of having cookie cough on hand so that I can make only one or two at a time. I think the chocolate makes them even more tempting. I mean, who can resist chocolate? :) I believe these cookies, as modified, have the perfect balance of flavors, but also the right balance of textures. They are soft in the middle and have a chewy edge, sort of like a brownie. The oats give the cookies the typical oatmeal cookie chewiness also. The recipe does still need to be tweaked some, it was a little sticky, and probably does not need as much oatmeal as the recipe calls for. I need to work on balancing the ingredients to make them just that much more perfect. Like I said, balancing can be hard and take a lot of work, but it can be done. When balance is achieved, life (and recipes) is good! :)

Tell me, what do you do to keep things in your life balanced?

 

Original recipe found on Shutterbean. Modified/added ingredients/instructions in Italics.

  • 1 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned oats

Whisk  flour, cocoa powder, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in a medium bowl. (I sifted all ingredients into the bowl.) Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.

Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats.

Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.

Preheat oven to 350°. Unwrap dough and cut into 1/2-inch-thick rounds (return unused dough to freezer); place 2-inch apart on a parchment paper-lined baking sheet.

Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. I baked mine for about 11 minutes, on a lightly greased baking sheet.

Daring Bakers’ Challenge: Chocolate Marquise

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

This challenge was mainly about the marquise, which is basically a frozen mousse. It was served with meringue and caramel and spiced almonds.

This was somewhat similar to the other mousse/meringue challenges we’ve had, but what made this one different, and had something I hadn’t really done before, which were the spiced nuts. I couldn’t find whole almonds, so I used slivered, and used extra cinnamon instead of adding cayenne. They were awesome! I even used some leftovers to top some cupcakes! I didn’t take a picture of everything, but I’ll share what I’ve got!

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Baking for Birthright Israel NEXT Shabbat

I hosted a picnic in Alta Plaza park in San Francisco via Birthright Israel NEXT Shabbat. It’s a great program that allows alumni to host Shabbat meals and get reimbursed based on the number of people that attend the event (up to 16 people). This was my second Shabbat meal this year. This time I got catered food from Beautifull and made cupcakes. The cupcakes I made were chocolate and vanilla marbled cake, with vanilla frosting as well as some topped with slivered almonds covered in cinnamon sugar.

March 2011 Daring Bakers’ Challenge: Yeasted Merigue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This was my first time baking a cake like this. I have made cinnamon buns, which are similar in that they are yeasted, and have the same cinnamon-sugar-chocolate chip (and nut) filling, but what makes this different is the meringue and the shape.

I think it came out well and since I am typing this while they bake, I can only tell that they smell delicious already! The Daring Bakers also offered a different filling, one that used saffron and other spices. I stuck to the typical filling since this was my first time to make it, and those ingredients are just a bit cheaper.

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“…and in the morning, I’m making WAFFLES.”

This post’s title/quote comes from the first (and best, IMO) Shrek movie.

I bought the waffle iron from a garage sale that was down the street from me. It’s old, but works great. I added cinnamon, maple sugar, and some toasted, chopped pecans to the batter made from scratch. They came out well and I hope that the ones that I froze will reheat well and taste just as good as the fresh ones. This is the first time I’ve made frozen waffles from scratch, so I hope they’re just as good (if not better) than Egos/Bisquick. Continue reading