Holidays on Kitchen3N

Linzer Cookies

Fri, 22 Dec 2017 00:00:00 +0000

I don't know why I became obsessed with Linzer cookies this week. I probably saw one or two in my Instagram feed because of the holiday baking season, got lured in by the jewel like centers and fluffy snow-like confectioners sugar topping. So the research ensued, and I learned they are an Austrian/Hungarian cookie, traditionally made with some nut flour (almond or hazelnut) and filled with raspberry jam. I saw a few recipes that looked true to form, but when I saw my beloved Ina Garten had her version, and it was no frills, I thought I'd go that route. Big. Mistake. Very minimally flavored and sweetened shortbread dough - OK. That's fine. It will get sweetness and flavor from the raspberry jam and confectioner's sugar. No almond flour, or flavorings besides vanilla - all OK to try. But what I couldn't believe was the bake time. 20-25 minutes?! Of course, in following these instructions, I way over baked my first batch. So I went back to the recipe and watched the video in which she made them...in the video she declares a bake time of 10-15 minutes! How has no one caught such a glaring mistake?! After re-rolling the scraps and baking a second batch (for 10-12 min) the results were much better, but I still had an itch I needed to scratch. I had to try the traditional version - with almond flour and lemon zest. But thank you, internet, for your recommendations. The King Arthur Recipe was the way to go. And although it was a little difficult to handle, the final product was worth it. Delicate cookies with a zesty lemon flavor, crumbly almond texture. It was a cookie to match the aesthetic. I hope you enjoy these cookies during this holiday season and beyond! Wishing everyone a joyous holiday, whatever you're celebrating, and a happy happy new year!

Recipe from King Arthur Flour.

Cutout Sugar Cookies

Fri, 09 Dec 2016 00:00:00 +0000

I've learned a lot of things the hard way. Like how filling in eyebrows is not for everyone/every situation. Or that low-rise jeans are super impractical for pretty much every situation, especially picking up your backpack from the ground. Or that frosting should not go on a cake you JUST TOOK OUT OF THE OVEN. This extends to cut out sugar cookies. So many ill formed, mutilated cookies from the process of transferring from the rolling out surface to the cookie sheet. WHY OH WHY didn't someone tell me earlier to just roll them out on a parchment paper and then just remove the scraps from around the shapes?! Would've saved so much grief.

So even if you have a great cutout sugar cookie recipe. Even if you already knew to chill the dough before rolling it out. if you take away nothing else from this post, I hope this tip will save you some heartache during this holiday cookie baking season. Happy holidays!!

A Tale of 3 Cakes

Wed, 24 Dec 2014 00:00:00 +0000

There was the most chocolatey of cakes. There was the spiciest of cakes. There was the most citrusy of cakes. There was the prep time. There was the baking time. But most importantly, there was the eating time. Ok, now that I’ve gotten that out of my system (thanks, Ms. Liu!) let’s talk holiday baking. Now, it’s probably obvious by now that we don’t do Christmas around here. Hence, no yule logs, reindeer cookies, or gingerbread houses on the blog. Despite not celebrating the winter holidays, I, like many others, am grateful for the end of year break. Time to unwind with family, watch The Interview, or maybe get in the kitchen to do some baking (read: eating). I kept it simple with these cakes. No fancy techniques here. Just some basic creaming together of butter and sugar, then flavoring, dry ingredients, and voila. You have cake. My sous chef and the forever cluttered kitchen island. All three recipes are from an old issue of Fine Cooking magazine that I got, oh, 5 years ago. Just been sitting on my shelf while I browse online recipes. WHY? Each cake turned out so wonderful. Your search for perfect pound cake, everyday chocolate cake and spicy, earthy gingerbread stops HERE. NOW. Confession: I haven’t yet tried the pound cake. But as soon I do I will post my findings. I tweaked the original recipe by adding orange zest and orange extract to the batter. You could go the extra mile and drizzle orange icing on top - but I thought it would look pretty with a sprinkling of powdered sugar. I’m going to pretend I wasn’t an awful parent by not letting my kids eat the powdered sugar face down into the bowl.

Sticky Toffee Pudding

Mon, 04 Nov 2013 00:00:00 +0000

This is one of the rare cakes I love as much as a chocolate one. It’s not overly sweet like many caramel cakes I’ve had. It’s a super moist bundt cake that gets most of its flavor (and moisture) from chopped, pitted dates boiled in water. I know - that in itself does not sound appetizing. But it works. It’s not heavy on the butter (there’s only half a stick in the whole cake) so the whipped cream on top adds the right amount of richness. FInally, the nuttiness in the toffee sauce just takes it over the edge. Though I’m not sure why it’s called a pudding. It’s a cake, I swear. I was first asked to make this many Thanksgivings ago for dinner at a family friend’s. I’d never had it. Never known about it. I was handed a recipe, so I made it. And it. Was. Just. Divine. I remade it recently for a ladies’ luncheon (yeah, I live in the 1950’s). Needless to say, it was a hit. So you can imagine my surprise when I served my husband a piece of the leftovers…only to hear that he didn’t care for it! Just not a fan or caramel/toffee. Oh well. Tomato, tomahto. It’s perfect for post Ramadan if you have a ton of dates leftover and have run out of uses for them! I use Medjool dates. They’re nice and plump and sweet. I poke a few holes through the top with a toothpick to let the syrup soak through. And let me just say how much I love bundt cakes for entertaining. They always look so beautiful and with half the effort of a layer cake. No layer breaking or leveling or aligning. Just pop it out onto a nice serving plate and drizzle with icing. The cascade over the curves and in between the ridges always makes for a show stopper.