Chocolate Chip Cookies with Brown Butter and Toasted Walnuts

I felt like cookies!
First, brown half of the butter. It really improves the flavour.
Cook until it gets a deep amber and smells like caramel
Then toast the walnuts. This step is optional, but really improves the flavour.
Then chop!
Whisk the flour, salt, and baking soda
Pour the hot brown butter over the other half of the butter until its all melted
Add the white and brown sugar to the butters
Add vanilla and eggs
Whisk!
Then mix in the dry ingredients. I did this part by hand as it was a lot easier
Add the chocolate and walnuts. I prefer bakers chocolate over chips, as you get variety in size. And I used dark chocolate
~1/4 per cookie. Then chill for 12-48 hours. This hydrates the flour and you get a chewier cookie
Best chocolate chip cookies I’ve ever had! 9.5/10. They would’ve been a 10 but they were a little bit too salty. But if you like salted caramel, it’ll be right up your alley!

Hot Cross Buns

Happy Easter everyone! For this recipe, I’m going off the book to make hot cross buns for eater tomorrow. I got the recipe from Sally’s Baking Addiction, which is an excellent site!
Bloom the yeast with some warm milk and sugar until it’s bubbling.
Soak the dried raisins, cherries, currants and apricots in some warm water to reconstitute them.
Some coffee to keep me energized!
I didn’t have ground allspice, so I just ground some whole ones.
Mix the yeast mixture with the butter, brown sugar, 1 cup of flour, 2 eggs, and the spices
Once it’s all combined, add the rest of the flour and the dried fruit.
Knead the dough until its barely tacky
Let proof until doubled in size
Cut into 14-16 pieces, roll, and shape into balls. Then proof again!
Pipe a flour and water mixture on top of the proofed buns and then bake.
Brush on an orange glaze post baking.
These were fantastic! An absolute 10/10. Not very difficult to make either. I definitely recommend making these!

“Coffee” Coffee Cake and Seedy Maple Muffins

Double header this weekend!

  • The crumb that goes in the middle. Brown sugar, cinnamon and instant coffee
  • Coffee for the sour cream mixture
  • Coffee and sour cream
  • Flour, baking powder, salt and cinnamon
  • Cream the butter and sugar. Then alternate adding the dry ingredients and the wet.
  • Add half the mixture, then all the powder mix
  • Add the other half of the mixture then the crumb topping
  • Very good coffee cake. 9.5/10!
  • These are vegan muffins, so it uses a flax egg instead of a real egg
  • Assemble!
  • Toast some of the pumpkin and sunflower seeds
  • Sunflower seeds, chia seeds, pumpkin seeds, and sugar all for the topping
  • The flax egg. Just flax meal and hot water
  • Mix the flour, baking soda and powder, salt and sugar with the applesauce. Add the flax egg then the seeds and berries.
  • Matcha and red bean bubble tea to keep me going! My friend Ada recommended this combo and it’s amazing!
  • Overall a 6.5/10. Very tasty, but quite dense. The use of a flax egg and the applesauce added a lot of moisture

Chocolate “forever” Brownies

Mom was craving brownies so I made these this weekend!
First up, line an 8×8 pan with tinfoil and grease
This was the first time I’ve ever bloomed cocoa powder. But apparently it brings out a more chocolatey flavour
Add the butter, the semisweet chocolate and vegetable oil. Melt and combine over a double boiler.
Then add the sugars!
Last of the wet ingredients, add the egg, egg yolks, and vanilla.
This was my first time using malt powder. You can only buy it off of amazon in a very large container. So I bought it, and mailed half to my friend Kailee in PG who has the same book. I’ll post her pictures of her own brownies at the very end.
Flour, malt powder, and salt
This was my first time using the Danish whisk that I got for Christmas (lots of firsts apparently). It’s a fantastic tool for when you need to mix something but it’d get caught up in a normal whisk – like any doughs or thick batters. It worked perfectly once I added the dry ingredients to this.
The recipe calls for milk chocolate chunks, but I prefer dark. So I used dark!
Ready to bake!
A 10/10. This was amazing. Crispy edges with a slightly gooey center. I was going to make more of the caramel from the rice pudding cake that I made previously, but I had some that my brother Dylan made, so I used that.
Bonus pictures! Kailee’s brownies!

Tarte Tatin

My friend Ben had a very valid point that I shouldn’t be posting pictures of the recipes out of fear of a copyright 😅 so I won’t be posting them anymore. But if you want to try a recipe I’m happy to give you lots of advice! That having been said, I cannot recommend this book enough! That having been said, top and tail the apples.

Then peel
Then cut and core. For this, Claire recommended using a melon baler. Which worked really well
Fry the apples with maple syrup, brandy, apple cider vinegar, and a bit of salt. Cover with some tinfoil and steam.
Reduce the juices into a syrup while the apples are in the fridge.
I swapped pans after realizing I’d have to invert the pan at the end, and that a cast iron would be too heavy. Make a caramel with sugar and butter. Then add in the apples rounded side down.
Roll out some Puff pastry (I used the second half of the Puff pastry from the palmiers recipe), and lay it on top of the apples
Bake!
The finished product!
Overall, an 8/10. I didn’t let the pastry Puff up enough, so it wasn’t as flaky as it should’ve been. But still very good!

Rice pudding cake with a mango caramel sauce

Next up is a Rice pudding cake! It was definitely a make again

First up is the caramel. Easy to make, but easy to get wrong. The key is not to disturb it (adding nucleation sites) and to let it get dark enough.
Once it gets amber, you add a whole chopped mango. It all gets puréed in the end.
Then you add in butter
And cream
And thicken
Done!
This is the rice, rum, milk, evaporated milk, sugar and vanilla
Keep reducing until its very thick!
Then cool, add some butter, then pour it in a cake pan
The finished cake!
10/10. Next up, Tarte Tatin!

Cinnamon Sugar Palmiers

You first start off with the recipe for rough Puff pastry. She uses this recipe a few times, and the palmier recipe only calls for 1/2, so I’ll just be freezing the other half for later use

Her methodology
The dry ingredients
Both the frozen and chilled butter worked in to the dry
The dough pre rolling out
The dough post rolling out, about to chill over night
The dough the next day
Rolled out, laminated 3 times, and egg washed
Added the cinnamon sugar and rolled up
The finished product! 8.5/10. Fantastic with a coffee. Next time I want to roll it out a bit thinner before adding the cinnamon sugar to get more of a spiraling effect. But great results for a first try!

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