World peace cookies

IMG_2881IMG_2879IMG_2878

If you´re well known in the cookie buisness, you might have heard of these. If not, let me introduce you. These cookies come from Dorie Greenspan´s “Baking – from my home to yours”. When I finally got my hands on this book, I was kind of overwhelmed. First of all by its size and weight (it was a gift) – it was enormous! And secondly, and maybe most importantly, by the number of recipes. (I guess I should have predicted that, given its size, but – well, what can I say…) The book doesn´t waste a lot of space or pages on pictures – which I normally don´t think is a waste – on the contrary, it´s what makes me want a cookbook, and what makes me purchase it. But here, I´m thankful the pictures are left out to make room for more recipes. After all, it was a struggle to get that book, as you can read here

But, when I was going to start baking, I had no idea where to start. I mean, where does one start with over 300 recipes? And almost without any pictures to tempt me? Hmm. One starts at google, of course! I searched for “best, or favourite recipes”, and after a little googling, there were a few recipes that seemed more popular than others. One of them were something called world peace cookies. (Another was Swedish visiting cake, so that´s next on my list!) A cocoa-cookie with sea salt and chocolate chunks. Well, that didn´t exactly put me off! Though, normally I like my cookies non-chocolate. That is, without cocoa in the batter. But not completely without chocolate! Hell no! Bring on the chocolate chunks! But, I decided to have an open mind. So many people can´t be wrong. And it´s not like I dislike chocolate cookies, they´re just not my favourite. Until now.

IMG_2894

I made these for the first time a while ago, but they turned out butt ugly, delicious though, but not to be broadcast worldwide. Sorry guys, I´m shallow. These turned out better. And I know what you´re thinking: They´re not that good looking. And seriously, can they be that good? Isn´t it just another cookie?
No – it´s not. It´s a cookie, yes, but it´s a really, really good one.

The taste is rich and very chocolatey. It´s enhanced by the addition of sea salt. Oh chocolate and sea salt. How I love you two together. And my photos don´t really do them any justice, and that´s not just because of my lack of photo-skills, it´s because any photos of these cookies can´t show how yummy-tasty they are! Appearantly these cookies got their name, by Dorie’s neighbour who thought that a daily dose of these cookies would be enough to instigate world peace. Well, I don´t know about that. I see his point, but on the other hand, these cookies might as well start a world war. You get the point: They´re good.

World Peace cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chipsWhisk flour, cocoa powder, and baking soda into medium bowl.

Using electric mixer, beat butter in large bowl until smooth and creamy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat gently just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on a sheet of plastic wrap or parchment. Form each piece into 1 1/2-inch-diameter log. Wrap each tightly and chill until firm, about 3 hours. (Note: this can be done in advance – logs can be stored in the fridge up to three days before slicing and baking).

IMG_2886

Preheat oven to 325°F. Line baking sheets with parchment paper. Using a sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space cookies 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), exactly 12 minutes. Transfer to rack and cool before enjoying with a large glass of milk.

Makes 20-22 cookies.

IMG_2884

IMG_2892

Advertisements

Carrot spice muffins

We´re having a group project at school for the moment. It´s not really hard. There´s really not a lot to do. It´s not very time consuming. We just have to get together, from time to time, to figure out what to do next and to plan and divide the tasks between us. Quite frankly, I feel like I´m having a vacation, because there are so little to do, so few lectures, and the ones we have finish before noon, so there´s a lot of time waiting to be filled! It´s not like I have a job, a specific hobby or workout schedule, so what else to do than bake! Wait, I guess that IS my hobby! 😉

I´ve been trying out a few recipes from my beloved Baking from my home to yours, which I feel obliged to, as it was such a hassle to get it. But within the muffin section I have only tried one recipe – the great grain muffins. On the other hand, I´ve baked them a couple of times, cause they are so tasty! But if the rest of the muffins are as good as them, I think I ought it to myself to bake my way through them! I wanted to bring some muffins to school for my group to enjoy, for a day we planned to stay at school finishing our project. And since I and my fellow students study nutrition, I decided the carrot muffins would be appropriate! Slightly healthier, but still with the sweetness and moistness of a regular carrot cake, but without the frosting. Though frosting probably could work out very well too… (Or maybe omitting the frosting is the the health-alibi. Whatever. When you put vegetables into muffins it equals healthy in my world!)

So, the verdict: They were absolutely lovely! I got praises and requests about the recipe from the group, they were a total hit! I loved their moistness, but without that greasy feeling. And they´re just sweet enough, without leaving you with a feeling of going into a sugar-coma. And – believe it or not – I actually didn´t miss the frosting! I did put some butter on, just to try it out, but I guess that´s just me. I butter everything! But there was really no need to. I did cut back a little on the oil and sugar, which wasn´t a problem, and next time I´ll try to substitute some of the flour with whole wheat too. And, before you dig in, I have to say: let them cool. It´ll be worth it. The flavour intensifies and they become so much better! And I loved the different textures provided by the carrots, raisins and walnuts. I didn´t have coconut, so I left that out, but I guess that would be a nice addition texture- and taste-wise! I´ve actually never tried coconut in carrot cake, so I guess it´s time to face that fear! Next time. Because there will certainly be a next time with these!


Carrot Spice Muffins

from Baking: From My Home to Yours, by Dorie Greenspan
makes 12 muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
2/3 cup flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped

Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pans, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over-mixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Or just leave them the way they are!

Great Grains Muffins – and a much anticipated cookbook…


Hello! I decided to do a little makeover here – you like?
I wasn´t sure what style or coulour to pick, but when in doubt, go with pink! As the old saying goes… Pink is girlie, sweet, and one of my favourite colours, and goes well with the name of this blog, though it´s not all cake and frosting in here. But maybe that will change. Maybe there´ll be more of that to come from now on. Because. You see. I got a birthday present from my sister. A book. A cookbook, or to be more precise, a baking book. The book we´re talking about is Baking, from my home to yours by Dorie Greenspan. And that probably doesn´t sound like a big deal, but it was. First of all the book was huge, thick and heavy – more than 300 recipes! I didn´t expect that. (My sweet sister had to drag that thing around during her vacation) But I´ve become somewhat obsessed with getting this book, as it turned out that wasn´t so easy for me living in Norway or now Denmark. I tried ebay, but noone would ship to Scandinavia. I tried amazon. They wouldn´t ship to Norway. So I had to move to Denmark. (Not exactly, I´m not that obsessed..) But I did move to Denmark, and decided to try from here. And hooray, Amazon would ship the book here! So I got an account and made an order. I thought. But no, I made three orders! But by the time I noticed, the books were already on their way somewhere over the Atlantic. Ok. I wanted this book, but three? Not really necessary. I could try to sell them, but I guess people aren´t that into cookbooks in English with US measurements here. That´s just me! And either way, it would turn out quite expensive as I had to pay the duty on those massive books. The books made it all the way to my post office, I was informed that they had arrived, and it was sad deciding on not picking them up and let them return to sender. So close! And than it took some time for me to respond to Amazon, and eventually getting my money back, and then decided that if I ever were to get my hands on that book, I had to order a ticket to the US, enter a bookstore physically and purchase it. It was too complicated otherwise. By this time, it was getting into an obsession as you may notice. I stopped thinking about it, as much as I could. But it never completely left my mind. So when my sister was going to California for a wedding this summer, I made a little request Conveniently my birthday was coming up…I was excused! I made sure to write down the name and the author for her. I wasn´t going to let bad memory stop me!

And then. She came back. With a present. She handed it over to me, and I was so glad to see it was a book! Because a book, meant the book. But man, was I surprised by the size!

The reason I had to get this book (I guess the main reason is that it was so hard to achieve) is that I´ve made several of the recipes from this book, only that I found them online. But each and every one of them turned out great! Some of them instantly turned into favourites, like , and not to mention this baby . So now there´s no excuse not to bake – not that there ever is to this girl! My motto is: There´s always an excuse to bake, to celebrate and to have cake! So with finally getting my hands on this baking-bible, I realize I have to get started to work my way through the 300+ recipes! And here it goes, my very first recipe: I started with muffins. Not the overly sweet cake-like kind, but a more filling muffin, that you can easily have for breakfast. It´s still sweet, but not in a sugar-overload kind of way, just perfect for breakfast or as a little accompaniement to a cop of coffee, whatever time of the day. This recipe had a picture of the muffins, and both the picture along with the title of the muffins, was what made me decide on baking these as the very first thing. And a quick look at the recipe showed that they were made partly with oatmeal and wholemeal, and healthier is always a plus when you bake a lot, and live alone… The muffins are called Great grains muffins, and the picture showed a perfect muffin (of course), bursting with prunes, and served with cheddar and a cop of coffee with milk. Yum, yum, yum – I wanted that scenario in my kitchen too! So, on with the apron and get baking!
I didn´t have prunes, so I substituted that with raisins. I didn´t have buttermilk either, but I had some crème fraiche I used instead. I also think I increased the amount of wholemeal. And I didn´t have cheddar either, but as Dorie says, the muffins are great with butter, or even plain. And butter, in my world, is never, ever wrong. Not this time either!

Great Grains Muffins (Dorie Greenspan, Baking from my home to yours)

1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old-fashioned oats
1/4 cup sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup quartered moist, plump prunes or other dried fruits ( cut up as necessary) and/or chopped nuts (optional)

Raspberry crumble muffins

First of all let me give you a warning. These muffins are not for the faint at heart. I repeat, not. But they are dangerously tasty. Like most bad things are… Still interested? Thought so!

This is actually a TWD recipe, or Dorie Greenspan anyway. But originally it’s a crumble cake with blueberries. I made that about a year ago, (blog post here), and fell in love. Oh my. It was so sinfully good! That thick buttery crumb. The moist cake, and the berries. What’s not to love? Did I mention the buttery crumb? Yes I did. Anyways. My sister called me this morning and invited herself and her daughter along with my mother on a visit today. So I saw this as a great opportunity to remake this wonderful creation! I cannot be trusted alone with goodies like this, so when 3 girls were coming my way, I thought I could push some of the calories onto them. Not that I’m the calorie counting type. I mean, take a look at the recipe. But like I said, me and cakes? Just the two of us? I see trouble. I see myself becoming fat in a near future.

This time I decided to use raspberries instead. I have loads of both in the freezer, but somehow I find it a lot easier to use the blueberries. But this seemed like somehing that would turn out well with raspberries too, so that’s what I used. I left out the nutmeg and cinnamon too. I didn’t want any taste interruptions. Also, just to take a walk on the wiiild side, I made muffins instead of a loaf. I know! Totally crazy. Besides, I just bought these overly cute pink polka dotted muffin forms. (And this way it’s just different enough to post it as a new recipe…hehehe)

Blueberry Crumb Cake going raspberry cupcake
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 192-193)
8 servings (1 loaf or 12 muffins)

Crumbs
5 tablespoons unsalted butter, at room temperature
¼ cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
¼ teaspoon salt
½ cup chopped walnuts

Cake Batter

1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of ½ lemon or ¼ orange
¾ stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk

Center a rack in the oven and preheat the oven to 350 degrees F. ( 175 C) Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for up to 3 days.)

To make the cake: Using your fingertips, toss the berries and 2 teaspoons of the flour together in a small bowl just to coat the berries and set aside. Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt, cinnamon and nutmeg. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled – it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan or muffin forms and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces – these are crumbs they’re supposed to be lumpy and bumpy and every shape and size. Just scatter the crumbs over the batter in a more or less even manner.

Bake the very low caloric cake for 55 to 65 minutes, (muffins for 25-30 minutes) or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. It might seem underbaked, but if the crumbs are golden they should be ready. My muffins felt very runny, but I had to take them out not to burn them. But if you have the willpower to let them cool for a bit, they will be perfect. Firmer but deliciously sticky. We ate them with a spoon… Transfer the cake/muffins to a rack and cool just until it is warm or until it reaches room temperature.

Like all good coffee cakes, this needs nothing but coffee. But seeing my niese drinking milk with it, I guess that works too. The point is, you have to neutralize them. It’s best served the day it is made, but if you should be lucky enough to have anything left, it can be wrapped well and kept overnight at room temperature. For you to enjoy the next day. As breakfast, lunch, for coffee or dessert with a scoop of ice cream. Anything goes with these babies.

Oreo peanutbutter chocolate torte

I cannot tell you how long I’ve been dreaming about this cake. When it first appeared to me, I was what you could call cake-struck. I mean, just take a look at this. It looked sooo good, and was immediately bookmarked on my baking-list. 10 syllables titles are always a good sign. But I began to realize that it would be a little too much to throw together on a regular weekday, just because of a sweet craving. It was even too much for a weekend dessert – after all, there are just 2 of us in this household. And though we’ve eaten our way through entire cakes before, this was different. Just a quick look at the ingredients, (32 oreos, 2,5 cups heavy cream, 350 g cream cheese and 1,5 cups peanut butter….to name some) I knew 2 things about this cake. 1: this had to be good. I mean, oreos, peanut butter, sugar, cream cheese and chocolate – how could so many calories possibly fail? and 2: this was a cake for special occacions and more than 2 people.

So it was put on hold. For a long time. The right occasion never seemed to appear. Until now! New Years Eve! What better day for some cake-extravaganza? Maybe I should have opted for something lighter after dinner, but screw that, I was making this cake while I had the chance. If not now, when would I ever make this cake? Well my birthday I guess, but that’s far away, and this had been put off for far too long already. Finally, I would be making the delicious oreo-peanutbutter-torte that I first set my eyes on at annies-eats, but originates from Dorie Greenspan’s Baking From My Home To Yours. (Which I’ve tried to purchase online, but seems impossible as Amazon will not ship this book to Norway, so I guess I have to travel myself to the US, go to a bookstore, purchase this book, and return. Unless anyone out there will help me getting this cookbook?) Until then – I always have the internet. Here’s the recipe!

Chocolate Peanut Butter Torte

For the crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt

For the crunch:
1 1/4 cups salted peanuts, finely chopped, divided (for the filling, crunch and topping)
1/2 cup mini chocolate chips
2 tsp. sugar
1/2 tsp. espresso powder
1/4 tsp. ground cinnamon

For the filling:
2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 oz. cream cheese, at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tbsp. whole milk

For the topping:
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

(I would maybe increse the amount of oreos- yes, really- as I found it a little hard to cover the sides completely. And I think I would leave out the cinnamon next time, I don’t think that flavour blended well together with the rest. But that’s just my humble opinion.)

Directions

Preheat the oven to 180 C/ 350 F. Combine the oreos, salt with melted and cooled butter. Crush everything together until it resembles small crumbs. I found it best to put the oreos in a plastic bag and go at it with a rolling pin! When you’re done, press everything into a springform pan covering the bottom and the sides. Freeze the crust for 10 minutes, then bake in a preheated oven for 10 minutes. Cool on a wire rack completely before filling.

To make the crunch, combine everything in a bowl, but using only 1/2 cup of the chopped peanuts. Toss with a fork to mix, and set aside.

To prepare the filling whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.

Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight. (Eventually put it in the freezer for a frozen version, or to speed the freezing process, as I did.)

To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Or you can freeze it and thaw in the fridge a few hours before serving. I decided to give mine a little freeze as I think it’s much easier to slice when frozen – besides, I like slightly frozen cakes. Either way, it’s delicious. Satiny smooth mousse like or the colder version; snickers ice cream-torte, only with added oreos! You have to try this some time. I know I’ll be making this again! This is what I call cake. Or torte. What’s the difference anyway? Who cares. Capitol C, capitol A, capitol K, capitol E. CAKE. Cakealicious is what this is. Or torte. This is confusing. Next subject, please!

Unfortunately I didn’t get to photograph it until today. I forgot to bring my camera on New Years Eve, but luckily there was a lot cake left. That much that me, my mother and my sister each got 1/4 cake to share with our respective men… So needless to say, today, 3 days later, after spending too much time in room temperature plus travelling around the city, through the snow, beeing sliced and shared, it lost some of it’s glory. But not its taste. So don’t judge by it’s slightly messy apperance! Make this cake as soon as you get the chance – you will regret if you don’t. Be realistic and have only this new year’s resolution – make this in 2010.

Dorie’s chocolate chip cookies

cookies

Now that autumn is here, there’s something in the air. Something besides leaves and water. Something that makes you crave things, like baked desserts, apple pies and to me also cookies! Chocolate chip cookies, to be exact. It might have something to do with the post where I found this recipe as well. Maybe. But still, I’ve had cookies on my mind for some time now, so it was time to put thoughts into action. Like every other baker, I’m on an everlasting search for the perfect chocolate chip cookie. Though, I’m not sure if I really want to find the perfect recipe, I mean, the fun is searching and trying, right? Anyway, when I stumbled upon this recipe at slowlikehoney, especially with those mouthwatering photos, I knew I had to give it a try. The fact that the recipe was from Dorie Greenspan’s Baking, from my home to yours, gave me even more faith in it. I don’t have the book, but I think I have to purchase it on Ebay or something, because I’ve come across so many delicious things from that book, and everybody says it’s great. So, definitely on my wish list!

I remember when I started baking, my favourite thing to make was probable chocolate chip cookies. Only, we didn’t call them that. My mom has a recipe from her mother, and there, they’re called Old Virgins. Or Gamle Jomfruer, in Norwegian. A kinda strange name for a cookie, indeed, but despite the name, I loved baking and eating them. I remember them as crunchier than a regular ccc, but just as good! And back then, (jeez, it sounds as if I’m waaay old) I hadn’t tasted another ccc, so to me, it was the best. But now, with all my cookbooks, and all the recipes on the internet that are available, I felt that my mom’s old virgins could not possibly be the best. I mean what are the chances? But now, many recipes later, I think maybe they’re not so bad after all. They never were bad, but maybe they were actually better than I imagined. I know for sure I’ve made my batches with not-even-close-to-perfect-chocolate-chip-cookies. And wouldn’t it be nice if I came back to that recipe, after all that searching? Like closing the sircle. Hmm, interesting thought. I’ll have to make them again soon to taste what they were really like.

But that was a degression and really has nothing to do with these cookies, because they were, I think, pretty close to perfection! Even though I overbaked them slightly, they still had a chewy center and crispy edges, and large chunks of chocolate and roasted hazelnuts. Just the way I like it. And they even remained chewy, or soft, after cooling, which is not always the case. Hmm, I wonder if this could be it? When do you know, really? I mean I can’t really omit that there is a better recipe out there. But maybe I’ll never get my hands on that one, so for now, I think this is as good as it gets. Chocolate chip cookie heaven.

chocolate chip cookies

The Best Chocolate Chip Cookie?
Origin: “Baking: From My Home To Yours” by Dorie Greenspan

Ingredients:
● 2 cups/ 4,5 dl flour
● 1 tsp. salt
● 3/4 tsp. baking soda
● 230 grams/ 2 sticks unsalted butter at room temp
● 2,3 dl/ 1 cup sugar
● 150 grams / 2/3 cup light brown sugar
● 2 tsp. pure vanilla extract
● 2 large eggs
● 300 grams 12 oz. bittersweet chocolate (I didn’t use all that chocolate, half of it was enough for me)
● 2,3 dl/ 1 cup chopped walnuts (I used hazelnuts instead)

Directions:
1. Preheat oven 190 C degrees. Line baking sheets with parchment or spray with cooking spray.

2. Whisk the flour, salt, and baking soda together.

3. Beat the butter on medium speed for about 1 minute until smooth (you can use a stand mixer, but I don’t have one so I used a hand mixer). Add the sugars and beat for another 2 minutes, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. By hand with a wooden spoon, mix in the chocolate and nuts. The dough can be covered and refrigerated for up to 3 days. (Normally, I put it in the fridge for just a half an hour just to firm it up but this time I couldn’t wait. )

4. Spoon the dough by slightly rounded tablespoonful onto the baking sheet, leaving about 2 inches between spoonfuls.

5. Bake the cookies one sheet at a time and rotating the sheet at the midway point- for 10 or 12 minutes, or until they brown at the edges and are golden in the center. Pull sheet from oven and allow the cookies to rest for 5 minutes, then transfer to racks to cool to room temperature.

Serve while hot with a large glass of cold milk. Ahh, the sweet smell and taste of home. Try this recipe today, you won’t be sorry.

Blueberry crumble cake

blueberry crumble cake

The image of this cake has been stuck on my mind ever since I stumbled upon the recipe and the blog quirky cupcake. Not this picture, though. I didn’t quite capture the loveliness of this cake, but there it looked like a little piece of heaven, and I don’t know how many times I visited her blog just to look at that picture. It looks sooo good. Check it out! The blog is great as well!

So today seemed like a nice day to give this a go. It’s Asencion Day, it’s pouring down (at least when I started to bake) the shops are closed and last but not least, I’ve been wanting this cake badly! The perfect occasion. I’ve had my freezer packed with blueberries since I picked several liters last autumn, and now I could finally put the last berries to use. I love blueberries, so I don’t want to spoil them on any random recipe, especially when I’ve handpicked them. It has to be special, and this cake looked like it could be blueberry-worthy. It most definitely was.

The recipe was a previous TWD recipe, from Dorie Greenspan. She’s not known here in Norway, but I understand she is quite the baker. I found the recipe here, and when accidently scrolling down the page I found so many mouthwatering pictures of various sweet delights, I think I have to get her book! I realize I’ve been missing out! Well, not anymore. Thank you internet!

I followed the recipe strictly, only leaving out nutmeg which I don’t care much for. And replacing buttermilk with regular milk, as I didn’t have any and the shops are closed. And apart from the fact that the batter ran over the edges of the pan, and I didn’t have a sheet under, meaning the batter poured over and on to the oven, started burning, developing a thick smoke and almost causing a fire, which made me take it out of the oven before it was done, allow the oven to cool, then wash away all the burned batter, turn on the oven again and put the cake back in for the last 20 minutes to finish – it turned out great!

blueberry crumble cake

It was absolutely delicious. And worth the extra effort, thank God. It would be really annoying if the cake was dull and dry after all the mess I created, but it wasn’t at all. It was a perfect combo of a thick, crunchy, buttery crust and soft cake and gooey berries underneath. Blueberry worthy? Indeed-e-o. Can’t ask for more!