Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Wednesday, March 7, 2012

Corn Cookies

My best friend came to visit me in Augusta over Christmas break for my birthday and brought me some amazing cookies.  He's recently been trying out all kinds of recipes from the Momofuku Milk Bar Cookbook, and they are amazing.  The first batch he shared were compost cookies, fruity pebbles cookies and cornflake marshmallow crunch cookies.  They were all tasty but I think the compost were my favorite because they had crushed up potato chips and were very salty/sweet.  Everything is so good it kind of makes me want to go visit the mothership in NYC and try some more sweets.  They sell cookie mixes, but for $16 a pop, you'll definitely want to just get some recipes and try them yourself.  
The first batch I tried to make was Corn Cookies.  It probably sounds strange but they are really mellow with a little hint of salty and so, so good.  If you decide to make these you'll need to order some corn powder from Amazon or Whole Foods or you can just get some freeze dried corn and make your own, like I did.

Corn Cookies (Recipe from
Makes 13 to 15 cookies
225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 1/2 cups
1 egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup
3 g baking powder OR 3/4 teaspoon
1.5 g baking soda OR 1/4 teaspoon
6 g kosher salt OR 1 1/2 teaspoons
Freeze Dried corn, before it's blended into corn powder.
Corn Powder (after blending)
 All the dry ingredients (corn powder, corn flour, and all purpose flour) are measured and ready to go.
1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. *(This step is VERY important, if you don’t complete the creaming process the cookies won’t turn out right.)

This is what the batter should look like after it's creamed and blended, very fluffy.
2. Reduce the mixer speed to low and add the flour, corn flour, corn powder,
baking powder, baking soda, and salt. Mix just until the dough comes together,
no longer than 1 minute. Scrape down the sides of the bowl.

3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the 
dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at  least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly.
4. Heat the oven to 350°F.
5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes.  The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. *(The cookies will turn out pretty big, so you might only get 6 or so on a cookie sheet.)
6. Cool the cookies completely on the sheet pans before transferring to a
plate or to an airtight container for storage. At room temp, the cookies will
keep fresh for 5 days; in the freezer, they will keep for 1 month.
The best thing about these cookies is that you can keep the dough in the freezer for a while and you can cook them one or two at a time. 

Monday, July 5, 2010

Palmetto Cookies with Royal Icing

After learning that one of our coworkers was leaving Augusta to move to Charleston last week, we decided to throw her a little farewell party last night. The theme was the lowcountry, of course, and I was so excited that I had a chance to use my new palmetto and crescent moon cookie cutter.
I used store bought cookie dough, since I was a little pressed for time and put it in the freezer ahead of time to make it easier to roll out and cut cookies and once they were baked and cooled I iced them with royal icing.
Here's the recipe I used, it's super easy!
Royal Icing:
2 large egg whites
2 tsp. fresh lemon juice
3 cups of sifted confectioners sugar
Combine egg whites and lemon juice with blender. Slowly add sifted sugar and mix until icing thickens. Mine turned out a little thick at first so I added a few teaspoons of warm water to soften it up a bit.
This was my first time icing cookies with homemade royal icing and although I need to work on my technique a little bit the icing tasted delicious and I think the final product turned out pretty cute!
Now I'm on the hunt for a South Carolina shaped cookie cutter. Wouldn't those two be so cute paired together?

Thursday, November 19, 2009

Cooking up a Storm!

This week has been crazy busy at work and at home. There's a lot of new things going on in the office, so I've been a little slammed. At home we're gearing up for Fakesgiving weekend 2009, which is sure to be a success! Here's the poundcake I made for our work's Thanksgiving/Fakesgiving lunch today. It turned out really buttery and delicious!
I'm also still regularly cooking at home, too! Here's our delicious chicken enchiladas from last night. Mmmmm...melty cheese!
Alright, back to the grind! I've got to get back to straightening up and cleaning the house for guests this weekend. I'm so glad it's Thursday already!

Friday, October 30, 2009

Chocolate Chip Cookies with Homemade Vanilla

Chocolate chip cookies are one of my favorite things to bake, and since Andy was kind enough to make both of us some homemade vanilla I thought the first thing I would make would be cookies! I made a batch for us to take while we were camping at the lake last weekend and thought I'd share them with y'all. I usually use the Crisco recipe, because the cookies always come out so soft and chewy. You can cook them longer to make them crispier, but we like soft cookies in our house! (I apologize ahead of time for the less than stellar food photography. I'll have to study up on my Pioneer Woman Cooks! photos.)
Here is the recipe*:

¾ cups Butter flavored Crisco
1 ¼ cups firmly packed brown sugar
2 tbsp. Milk
1 tbsp. Vanilla
1 Egg
1 ¾ cups All-Purpose Flour
1 tsp. Salt
¾ tsp. Baking Soda
1 cup Semi-Sweet Chocolate Chips
1 cup pecan piece

Directions:Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl.

Andy's delicious homemade vanilla!

Blend until creamy. Blend in egg.Combine flour, salt, and baking soda. Add to creamed mixture, gradually.

(Y'all, I would be so sad without my Kitchenaid mixer!)

Stir in chocolate chips and nuts.

Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. (I usually cook on stoneware, which doesn't need to be greased either.)

Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.

Cool on baking sheet 2 minutes.

Remove to cooling rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.

Voila! Delicious homemade chocolate chip cookies!
*I did make two substitutions this time, besides the homemade vanilla. I used milk chocolate chips instead of semi-sweet and dark brown sugar instead of light because that's what I had in my pantry and they turned out even better than usual!

Sunday, October 25, 2009

Homemade Vanilla

I made my first batch of baked goods with Andy's delicious homemade vanilla this weekend. I'll have a full post later on this week, but for now, here's a sneak peek at the yummy vanilla.If I had known it would have turned out so good, we would have had homemade vanilla a long time ago. Thanks again, Andy!

Saturday, June 20, 2009

Summer Lunch

Tomorrow's Father's Day so I am hosting my dad and grandad, along with the rest of the family for Father's Day lunch. I drove out to Edgefield, SC today to two of my favorite farm stands to pick up some treats for tomorrow including delicious peaches and tomatoes. I'll have photos soon, but until then, here's the menu:
Roasted Chicken with White Wine Sauce
Mashed Potatoes
Sauteed Summer Squash
Fresh Green Beans
Sliced Tomatoes
Sweet Tea
Mama Jeannette's Strawberry Cake with Strawberry Icing
Fresh Peaches and/or Blackberries with Cream

I'm getting hungry already! If anyone wants recipes, please let me know. I'll be happy to share.