Tuesday, October 26, 2010

neiman marcus cookies

These cookies are big, loaded with chocolate chips, and soft thanks to all the brown sugar. This chocolate chip cookie recipe is from neiman marcus, one that has and will remain in fashion! xx

1/2 cup unsalted butter
1 cup light brown sugar
3 tbsp granulated sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp instant espresso powder
1 1/2 cups semisweet chocolate chips

Preheat oven to 300 degrees F. Grease or line baking sheet with parchment paper. Cream butter with sugars until light and fluffy. Add egg and vanilla and beat well.

In a medium bowl sift together the flour, baking powder, baking soda and salt. Beat into the butter mixture until just combined, then stir in the espresso powder and chocolate chips.

Drop dough by 2 tablespoon measure (or 1 ounce scoop) onto sheet, about 3 inches apart. Gently press dough with the back of a spoon to form 2-inch circles. Bake for 20 minutes, or until edges are lightly browned. transfer to a wire rack to cool.

Makes 24.

Sunday, October 24, 2010

vegan pumpkin bread

what I love about baking without animal products is how natural and wholesome it feels. there is a different level of goodness in plant-based recipes, even if they are cakes. this pumpkin bread stays moist for days, and it makes two loaves so you can give one away as a gift, or wrap one up and freeze. the recipe is adapted from joy the baker, who uses walnuts. I used pecans but either one of your preference would go perfectly. Enjoy!

2 cups all-purpose flour
1 1/2 cups whole-wheat flour (or just use all-purpose)
2 cups brown sugar, packed
1/3 cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15oz can pumpkin purée (just under 2 cups)
1 cup vegetable oil (I used safflower)
1/3 cup maple syrup
1/3 cup water
1 cup chopped pecans (or walnuts)

preheat oven to 350 degrees F. grease and flour 2 loaf pans and set aside.

in a large bowl wisk together flours, sugars, baking powder and soda, salt and spices. in a medium bowl, carefully wisk together the pumpkin, oil, maple syrup and water.

add the wet ingredients to the dry and use a spatula fold ingredients together, scraping the sides to mix in all stray bits of flour. fold in most of the nuts, reserving a portion for sprinkling on top.

divide the batter among the two greased pans and sprinkle remaining nuts. bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted in the middle of bread comes out clean. remove from oven and let rest in pan for 20 minutes, then invert on to a rack. Serve warm.

Sunday, October 17, 2010

banana bread

This recipe is from my mum, the one she's always made. It dates back from her seventh grade cooking class! We always stuff it with nuts and chocolate chips.

1/3 cup butter
3/4 cup sugar
1 cup mashed bananas (2-3 bananas)
2 eggs
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1/2 cup milk
1/2 cup chopped walnuts and/or chocolate chips (more or less as desired)

preheat oven to 350 degrees F. cream together butter and sugar. add eggs one at a time, beating well after each addition. stir in mashed banana. combine flour, salt and baking soda. add the dry ingredients, alternating with milk (in thirds, mixing each time until just incorporated). bake in wax paper-lined loaf pan for 1 hour, then turn out onto rack to cool. wrap in foil. better to slice on second day-- otherwise it looks like this!