Salted Chocolate Chunk Cookies

Adapted from the NYT Recipe

1 cup plus 2 tablespoons/255 grams total (2¼ sticks) salted butter, cold
½ cup/101 grams granulated sugar
¼ cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 ½ cups
6 ouncesbittersweet dark chocolate, chopped (chunks!)
1 large egg, beaten
Turbinado or sanding sugar, for rolling (Turbinado tastes better)
Flaky sea salt, for sprinkling

Preheat oven to 350 (though dough will rest overnight)

1. Stand mixer with paddle, beat butter, sugar, vanilla until light and fluffy.
2. Add flour, then chocolate chunks until just blended.
3. Divide in half, roll into logs and wrap in saran wrap
4. Chill overnight (two hours minimum, but overnight makes it much easier to slice)
5. Brush each log with egg, then roll with turbinado sugar
6. Slice into 1/2 inch slices, rotating as you go
7. Sprinkle with flakey sea salt
8. Bake for 13-15 minutes, until the edges are lightly brown

Cheesecake Brownies

Best Fudgy Cocoa Brownies

8oz cream cheese
1 egg
1/4th c sugar
vanilla

DONT OVERBEAT.
Bake for 35 minutes at 350F.
Spread half the brownie batter in an 8×8 tray, then all the cream cheese, then dollop the remaining batter over that and swirl.

Sugar Cookies + Icing

Source for cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1. Cream the butter and sugar together
2. Add the eggs, vanilla, salt
3. Add flour and baking powder

Fridge for an hour (or overnight!) then roll out on a floured surface and cut. Bake at 400F for 6-8 minutes. (For me the magic number was 8-9 minutes). Makes 90-100 irregularly shaped heart cookies (aka, a lot).

Source for icing

1 cup powdered sugar
2 tsp buttermilk
2 tsp light corn syrup
a splash of vanilla

Mix! If too thick, add a few drops of water.

At least two batches are needed to frost all of the cookies above.

Yeasted Cornmeal Waffles (BSK-style)

Makes 10 or more waffles

2.25 tsp yeast (or 1 pack)
3/4 cup warm water
3 eggs
3 cups whole milk
1 cup cornmeal (1/4th should be coarse/polenta for added texture)
2 cups all-purpose flour + 1 tbsp
1 tbsp glutinous rice flour (makes the waffles hold their crisp a little better)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
3/4 cup (1 1/2 sticks) butter, melted + extra for greasing the waffle iron
1/2 teaspoon baking soda

1. Stir together yeast and water
2. Whisk together eggs and milk. Then add the yeast+milk mixture
3. Mix in dry ingredients (cornmeal, flour, salt, sugar, flour, glutinous rice flour)
4. Whisk in melted butter
5. Cover bowl, refrigerate overnight

6. Right before cooking, mix in the baking soda (1/2 tsp)
7. Butter the waffle iron, and cook on medium. (In my waffle iron, I found four minutes at heat setting 3 was perfect)
8. Pre warm the oven, and use that to keep the waffles crispy (they soggify pretty quickly)

Chocolate (filled) Babka

Source for the base recipe (uses a chocolate glaze): http://www.foodandwine.com/recipes/chocolate-babka

Dough:
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup whole milk, warmed
2.25 tsp (or one packet) yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 tablespoons unsalted butter, at room temperature

1. Mix the milk and yeast, let sit for a few minutes
2. Mix in the eggs
3. Mix in the dry ingredients until a dough forms
4. Mix in the butter, which takes a little bit — even with a dough hook. Scraping down the sides is a must.
5. Cover in saran wrap, let sit for two hours, then refrigerate overnight
6. Pull out of the fridge and let sit for an hour or two before baking (maybe not necessary)

Filling:
12 oz chocolate
1.5 sticks butter – both melted together
optional: poppy seeds, nigella seeds, sesame seeds, black pepper, spices (probably nuts, though I haven’t tried that)

Assembly:
1. Split the dough, roll each into a rectangle that’s about a foot wide and however long it can be (probably 1.5ft?)
2. Spread the chocolate (and other fillings) on the inside, then roll it up, pinching the ends. Repeat with the second half of the dough.
3. Place the logs in the freezer for ~10 minutes
4. Slice lengthwise, then put each in a parchment lined loaf pan, twisting the two while they face up twice.
5. Let rise until puffy (~2 hours), and bake at 275 for 30-40 minutes (depending on dough temp etc)

Loaf pan size: 9×5 makes a flatter loaf, 8×4 makes a slightly overflowing loaf

Glaze:
6tbsp sugar
1/3c water or whiskey (or both)
1. Cook together until a thin syrup forms
2. Once the loaves are pulled from the over, brush glaze over (it’ll seem like a lot, but the loaves can hold quite a bit)

Cardamom Peach Crumble

Based on this and this.

Filling:
5 peaches, not super ripe, peeled and microwaved for 4-5 minutes
Tossed with:
1.5tbsp flour
2tbsp brown sugar
1 tsp ground cardamom (could do cinnamon instead)
a pinch each of cinnamon and ginger
a few scoops of leftover strawberry jam (optional)

Topping:
Scant 3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp. ground cardamom
1 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted

Preheat the oven to 375°F.
Whisk together the peach toppings, then add the sliced peaches. Arrange in a 9inch pie/tart pan.

In another bowl, combine the dry topping ingredients. Add the egg and mix with your hands, forming clumps. Sprinkle evenly over the peaches. Then spoon the butter evenly over the topping.

Bake for 30-50, or until the top is golden brown. Serve with whipped cream or ice cream.

Note: Reheat leftovers in an oven set to 300 degrees.

Great Basic Chocolate Cake

Adapted from: http://www.foodnetwork.com/recipes/food-network-kitchen/smores-cake-recipe-2109947

1 cup unsweetened cocoa powder
*1 tbsp instant coffee (for extra darkness and flavor!)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.
Prepare pans (grease & parchment the bottom) — either two 9″ rounds or one 9×13 pyrex (will be a thick cake)

Whisk the cocoa powder, instant coffee and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Add the eggs, veggie oil, sour cream and vanilla to the stand mixer bowl, mix until smooth. Add in chocolate mixture. Mix in the dry ingredients (sifted together) until combined into a thin batter.

Bake until a tester comes out clean, about 30-40 minutes. Cool slightly, then move to a cooling rack.

Photo A Day: Week 3 Recap

1/15, iPhone:

1/16, Nikon:

1/17, Nikon:

1/18, Nikon:

1/19, Olympus:

Turbot

1/20, iPhone:

1/21, Olympus:

Oakland Women’s March

Summary:
5/7 non-iPhone pictures
3/7 used my new light box (yay new toys!)
5/7 were taken at home (i should go out more)

Photo A Day: Week 2 Recap

1/8: iphone

1/9: olympus

1/10: olympus

1/11: iphone

1/12: iphone

1/13: iphone

1/14: olympus

Summary: 3/7 non-iPhone pictures (The Olympus is conveniently small and has a very fun and fast prime (f1.7), but the Nikon certainly has superior image quality)

Photo A Day: Week 1 Recap


I started the week lazily — with an iPhone picture. I had tried to take some pictures of these pens with my DSLR, but the iPhone one was the best of the bunch.


A tokidoki unicorn sitting on my patio table. DSLR + prime lens.


A shot from dinner at Kusakabe. I tried using my DSLR here too, but the iPhone seems to outperform in dim light. Oh how technology has changed.


My newest pen arrived on the 3rd, and there’s a picture of it with my Starbucks planner — they match! Taken with my iPhone.


A photo of my team at lunch at Mourad. Turns out when you’ve set yourself a photo challenge, you bring your camera places.


I wasn’t ambitious enough to set myself goals around drawing or calligraphy, but I do still enjoy trying to do both. Taken with my iPhone.


Moogle inspecting the pool. I’m not sure why he does this… but it’s cute and he looks silly, like a monster may jump out to get him at any moment. DSLR + prime.

Summary: 3/7 – DSLR photos