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Please fave and comment on the original submission here:
Week 3: Oatmeal Pecan - http://www.furaffinity.net/view/7267347
Week 4: Chocolate Dipped Shortbread - http://www.furaffinity.net/view/7311764
The challenge contiues and to tickle your tastebuds we have two wonderfull tasty treats from the kitchens of
blimpwolf
Week 3: Oatmeal Peacan
Keeping with the idea of starting simple, the kitchens of Full Moon Cuisine spent the third week of the 2012 challenge focusing on a classic, the oatmeal cookie. And there is nothing wrong with making a simple classic... and there's nothing wrong with turning up the volume a bit. In this case, through the addition of some toasted pecans, this simple classic was definitely elevated.
Here's what you'll need:
- 1 1/2 cups toasted pecans (directions to follow)
- 2 sticks butter at room temp
- 2 cup dark brown sugar (lightly packed)
- 1 cup sugar
- 2 extra-large eggs at room temp
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 3 cups old-fashioned oat meal (not instant)
- 1 1/2 cups raisins
To begin, preheat your oven to 350 degrees F. While it's preheating, take out a pan/skillet and heat your pecans over medium-high heat for about 5 minutes, stirring with a wooden spoon (your nose will know when they're done). Chop the nuts or use a food processor to blitz them to small pieces and set them aside.
In a large mixing bowl, use a mixer to combine the butter, dark brown, and white sugar. Once combined, add in the eggs (one at a time) and the vanilla. In a separate bowl, combine the flour, salt, cinnamon, and baking powder, stirring them all together. Slowly add the dry mixture into the wet in thirds, using the mixer to combine each time. After, stir in the oats, pecans, and raisins.
Take a baking sheet, spray using a cooking spray, and lay down some parchment paper. Using a small ice cream scoop or just a tablespoon, gather up approximately 2-inch balls of the dough and place them onto the sheet. Use the palm of your hand to gently press down on the dough to flatten them. Bake in your oven for approximately 15 minutes, until the bottoms are lightly browned. Transfer to a cooling rack and allow to cool... but not too much! Oatmeal cookies are always best when they are still warm!
Be aware, this will yield approximately two-and-a-half dozen cookies (about 30), so have storage ready... or invite over some friends!
Taking a look at the classics helps us to remember what made these dishes so memorable. Being in the kitchen with parents and grandparents, sharing stories and recipes. Food can transport us through history, both our own and through the world's as so few other things can. Still, there's always room for a new spin on an old dish. Since we made so many, we'll be extending dining hours this evening.
Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
Week 4: Chocolate Dipped Shortbread
Closing out the first month of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine decided to tackle another traditional favorite, shortbread. Buttery and crumbly, shortbread cookies have been a perennial favorite. And yet, how can we take this time-honored tradition and turn up the volume? Well that's simple enough... chocolate coating. These could not be easier to make or more perfect for when you're having friends over and need something fast.
Here's what you'll need:
- 3 sticks of butter (at room temp)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- Pinch of salt
- 8 oz semisweet chocolate (finely chopped)
Note: this recipe will make approximately 3 dozen cookies
To begin, cream the butter and sugar together and set aside. Once combined together, add the vanilla and mix. In a separate bowl stir the flour and salt together. Slowly add the dry mixture to the butter/sugar/vanilla in thirds, mixing until the ingredients are combined each time. Sprinkle flour over a large cutting board (or your kitchen counter if it's clean) and dump the dough out. Quickly shape the dough into a disc shape, wrap in plastic, and park it in your fridge for half-an-hour.
After the 30-minutes are up, preheat your oven to 350 degrees F, and take out the disc and use a rolling pin to roll the dough out to about 1/2" thick (you may want to cut the dough in half and work in halves, depending on the size of your cutting board). Next, using a 1"x3" cookie cutter (or just a kitchen knife), cut out cookie shapes and place onto an ungreased baking sheet (with all the butter in the dough, you won't need nonstick spray to keep the cookies from being stuck). I recommend parking the baking sheet, with the cookies, back in your fridge for about 10 minutes. We want these cookies to maintain their shape when they are baked, and unless you move quickly when rolling and cutting them, they may warm up to the point that they spread when baking. After this brief break, sprinkle sugar over each of the cookies, and bake in your oven for approximately 15 minutes. I say [i]approximately[/] because everyone's oven is different/temperamental. What you are looking for is the edges to start becoming slightly brown. Once this happens, remove from the oven and let the cookies rest on the baking sheet for about 10 minutes before moving them to a cooling rack covered in parchment/wax paper.
Once the cookies have cooled, take half of your finely chopped semisweet chocolate and put it in a microwave safe bowl (such as a glass bowl) and heat for 30 seconds. Once done, stir with a wooden spoon, and heat again in 30-second increments (stirring each time) until the chocolate is melted. Now take the rest of the chopped chocolate and add it to the melted chocolate, stirring vigorously until it is all smooth and slightly thickened. The stirring will help to make the chocolate look nice and glossy. Carefully dip half of the cooled shortbread cookie into the chocolate and set back on the parchment paper to dry.
Shortbread cookies are a traditional, buttery treat. By adding the chocolate, we pick up some earthy notes to compliment the sweetness of the pastry. These would go great with a cup of coffee or tea, as an after dinner treat, or as a party snack. With a little bit of time and very few ingredients, you can have a party snack that everyone will love. With the ease of making these cookies, our kitchens should have plenty to satisfy tonight's diners and then some. Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
Please fave and comment on the original submission here:
Week 3: Oatmeal Pecan - http://www.furaffinity.net/view/7267347
Week 4: Chocolate Dipped Shortbread - http://www.furaffinity.net/view/7311764
Allergy warning – recipe contains treenut, dairy & egg products
Week 3: Oatmeal Pecan - http://www.furaffinity.net/view/7267347
Week 4: Chocolate Dipped Shortbread - http://www.furaffinity.net/view/7311764
The challenge contiues and to tickle your tastebuds we have two wonderfull tasty treats from the kitchens of
blimpwolf******************************Week 3: Oatmeal Peacan
Keeping with the idea of starting simple, the kitchens of Full Moon Cuisine spent the third week of the 2012 challenge focusing on a classic, the oatmeal cookie. And there is nothing wrong with making a simple classic... and there's nothing wrong with turning up the volume a bit. In this case, through the addition of some toasted pecans, this simple classic was definitely elevated.
Here's what you'll need:
- 1 1/2 cups toasted pecans (directions to follow)
- 2 sticks butter at room temp
- 2 cup dark brown sugar (lightly packed)
- 1 cup sugar
- 2 extra-large eggs at room temp
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 3 cups old-fashioned oat meal (not instant)
- 1 1/2 cups raisins
To begin, preheat your oven to 350 degrees F. While it's preheating, take out a pan/skillet and heat your pecans over medium-high heat for about 5 minutes, stirring with a wooden spoon (your nose will know when they're done). Chop the nuts or use a food processor to blitz them to small pieces and set them aside.
In a large mixing bowl, use a mixer to combine the butter, dark brown, and white sugar. Once combined, add in the eggs (one at a time) and the vanilla. In a separate bowl, combine the flour, salt, cinnamon, and baking powder, stirring them all together. Slowly add the dry mixture into the wet in thirds, using the mixer to combine each time. After, stir in the oats, pecans, and raisins.
Take a baking sheet, spray using a cooking spray, and lay down some parchment paper. Using a small ice cream scoop or just a tablespoon, gather up approximately 2-inch balls of the dough and place them onto the sheet. Use the palm of your hand to gently press down on the dough to flatten them. Bake in your oven for approximately 15 minutes, until the bottoms are lightly browned. Transfer to a cooling rack and allow to cool... but not too much! Oatmeal cookies are always best when they are still warm!
Be aware, this will yield approximately two-and-a-half dozen cookies (about 30), so have storage ready... or invite over some friends!
Taking a look at the classics helps us to remember what made these dishes so memorable. Being in the kitchen with parents and grandparents, sharing stories and recipes. Food can transport us through history, both our own and through the world's as so few other things can. Still, there's always room for a new spin on an old dish. Since we made so many, we'll be extending dining hours this evening.
Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
******************************Week 4: Chocolate Dipped Shortbread
Closing out the first month of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine decided to tackle another traditional favorite, shortbread. Buttery and crumbly, shortbread cookies have been a perennial favorite. And yet, how can we take this time-honored tradition and turn up the volume? Well that's simple enough... chocolate coating. These could not be easier to make or more perfect for when you're having friends over and need something fast.
Here's what you'll need:
- 3 sticks of butter (at room temp)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- Pinch of salt
- 8 oz semisweet chocolate (finely chopped)
Note: this recipe will make approximately 3 dozen cookies
To begin, cream the butter and sugar together and set aside. Once combined together, add the vanilla and mix. In a separate bowl stir the flour and salt together. Slowly add the dry mixture to the butter/sugar/vanilla in thirds, mixing until the ingredients are combined each time. Sprinkle flour over a large cutting board (or your kitchen counter if it's clean) and dump the dough out. Quickly shape the dough into a disc shape, wrap in plastic, and park it in your fridge for half-an-hour.
After the 30-minutes are up, preheat your oven to 350 degrees F, and take out the disc and use a rolling pin to roll the dough out to about 1/2" thick (you may want to cut the dough in half and work in halves, depending on the size of your cutting board). Next, using a 1"x3" cookie cutter (or just a kitchen knife), cut out cookie shapes and place onto an ungreased baking sheet (with all the butter in the dough, you won't need nonstick spray to keep the cookies from being stuck). I recommend parking the baking sheet, with the cookies, back in your fridge for about 10 minutes. We want these cookies to maintain their shape when they are baked, and unless you move quickly when rolling and cutting them, they may warm up to the point that they spread when baking. After this brief break, sprinkle sugar over each of the cookies, and bake in your oven for approximately 15 minutes. I say [i]approximately[/] because everyone's oven is different/temperamental. What you are looking for is the edges to start becoming slightly brown. Once this happens, remove from the oven and let the cookies rest on the baking sheet for about 10 minutes before moving them to a cooling rack covered in parchment/wax paper.
Once the cookies have cooled, take half of your finely chopped semisweet chocolate and put it in a microwave safe bowl (such as a glass bowl) and heat for 30 seconds. Once done, stir with a wooden spoon, and heat again in 30-second increments (stirring each time) until the chocolate is melted. Now take the rest of the chopped chocolate and add it to the melted chocolate, stirring vigorously until it is all smooth and slightly thickened. The stirring will help to make the chocolate look nice and glossy. Carefully dip half of the cooled shortbread cookie into the chocolate and set back on the parchment paper to dry.
Shortbread cookies are a traditional, buttery treat. By adding the chocolate, we pick up some earthy notes to compliment the sweetness of the pastry. These would go great with a cup of coffee or tea, as an after dinner treat, or as a party snack. With a little bit of time and very few ingredients, you can have a party snack that everyone will love. With the ease of making these cookies, our kitchens should have plenty to satisfy tonight's diners and then some. Care to place an order?
Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/
******************************Please fave and comment on the original submission here:
Week 3: Oatmeal Pecan - http://www.furaffinity.net/view/7267347
Week 4: Chocolate Dipped Shortbread - http://www.furaffinity.net/view/7311764
Allergy warning – recipe contains treenut, dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 1240 x 623px
File Size 170.4 kB
Comments