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Please fave and comment on the original submission here:
Week 5: http://www.furaffinity.net/view/7351584
Week 6: http://www.furaffinity.net/view/7396341
Well today we have two more cookies for the Cookie Challenge and don't they look delicious from the kitchens of
BlimpWolf
Week 5:
Entering into the second month of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine decided to try a bit more complex cookie this week. Drawing on old traditions, the target this week was rugelach ( /ˈruːɡələx/). This traditional Jewish cookie has origins dating back centuries and always works well as a brunch, lunch, or after-dinner treat. In order to turn up the volume, our kitchens decided to add some toasted walnuts and add some cinnamon to spice up the treats. Here's what you'll need:
- 8 oz cream cheese (at room temp)
- 2 sticks butter (at room temp)
- 1/4 cup granulated sugar plus 9 additional tablespoons
- Pinch salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar (packed)
- 1 1/2 tsp cinnamon
- 3/4 cup raisins
- 1 cup toasted walnuts (chopped)
- 1/2 cup apricot preserves
- 1 egg beaten with 1 tbsp milk (egg wash)
Note: This will make approximately 4-dozen cookies
To begin, in a large bowl, mix the butter and cream cheese together until light and creamy. Add in the 1/4 cup of sugar, vanilla, and salt, mix to combine. Next, add in the 2 cups of flour in thirds, mixing to combine each time. Sprinkle flour onto a cutting board (or your countertop if it is clean), and dump the dough out, quickly forming it into a ball. Divide the ball into quarters and wrap each in plastic. Park these doughballs in your fridge for about 1 hour.
While the dough is chilling, you can make the filling. Take a skillet/frying pan and place over medium-high heat, add the walnuts and stir constantly for about 5 minutes (you should smell the nutty scent). Take the walnuts and chop them or use a food processor.Combine 6 tbsp of sugar, the light brown sugar, 1/2 tsp cinnamon, raisins, and walnuts. Next, take the 1/2 cup of apricot preserves and puree in your food processor or blender (can use apricot spread if you do not have one of these devices. You want the apricot spreadable, not with chunks of fruit).
Once the hour has passed, we can work on assembling our cookies. On a well floured board, use a rolling pin (don't forget to flour it, too!), and roll out each ball of dough into circles about 9" in diameter. Take 2 tbsp of the apricot spread and smear it around each disc of dough. Next, sprinkle 1/2 cup of your walnut/raisin/sugar/brown sugar/cinnamon mixture onto each circle. Gently press the filling into the dough. Next, divide each disc into 12 triangles. The easiest way to do this is to divide the circles into quarters, then each quarter into thirds. Once you have done this, roll the triangles up from the wide edge toward the point. Place parchment paper onto a baking sheet and place each rolled up rugelach onto the paper, with the points tucked under the cookies. Park the baking sheet in the fridge for another 30-minutes.
Why are we chilling the dough again? Since there was butter and cream cheese used in the dough, it will spread if it gets too warm too fast. By chilling the dough before baking it, we can help the cookies to maintain their shape better, and that way they won't melt and spread all over our pan.
While you're waiting, preheat the oven to 350 degrees F.
At the end of 30-minutes, make the egg wash and combine 3 tbsp sugar with 1 tsp cinnamon in a separate bowl. Using a pastry brush (or a clean finger), apply the egg wash to each cookie (this will help them to brown), and then sprinkle with the cinnamon sugar mixture. Bake in your oven for approximately 20-minutes (you're wanting to see them become lightly browned). Remove from the oven, allow to rest for a few minutes, then transfer them to a cooling rack.
Cinnamon, sugar, raisins, walnuts, apricots, these were some of the earlier ingredients used in baking. Tradition helps to keep these ideas alive and meaningful for generations. Still, it doesn't mean that we can't help turn up the volume on the oldies but goodies! If you make these (once again, will make 4 dozen cookies), be sure to have some friends come over, or be sure to share them with family. These will go great with brunch, or maybe an afternoon tea. Either way, to help keep traditions alive... and to be ready to serve all those Super Bowl parties, our kitchens will be staying open late tonight. 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 6
The kitchens of Full Moon Cuisine have gone mad! Mad I tell you! Not content to simply make a chocolate cookie, they set out to make one that combined the earthy flavor of chocolate with a bit of spice. The result? Cookies that use chocolate three ways and even incorporate a little heat. Guaranteed to interest and amaze your diners, these chocolate cookies are a unique treat perfect for spicing up your evening. Here's what you'll need:
- 4 sticks of butter (at/near room temp)
- 4 cups all purpose flour
- 4 eggs (at room temp)
- 1 tbsp + 1 tsp baking soda
- 1 1/2 tsp salt
- 2 cups light brown sugar
- 1 1/2 cups granulated sugar (plus more later for coating the cookies)
- 1/2 cup cocoa powder
- 2 tsp chipotle powder
- 1 tbsp vanilla extract
- 1 tbsp water
- 8 oz bittersweet chocolate (melted and slightly cooled)
- 1 1/2 cups bittersweet chocolate chips/baking chips
Note: This recipe will make approximately 4 dozen cookies
To begin, combine the flour, baking soda, and salt in a mixing bowl and set aside. Next, use a mixer to smooth the butter in a large bowl. Afterward, add in the granulated and brown sugars, cocoa powder, chipotle powder and mix until it is light and fluffy. Following this, add in the eggs (one at a time, mixing each time to combine), vanilla, and water. Finally, add the melted chocolate, mixing to combine.
Incorporate the dry ingredients (in thirds) and mix until combined. Add in the chocolate chips, mixing to combine, then park the dough in the fridge for approximately 1 hour. You'll want the dough to have the consistency of fudge (but not hard/solid) in order to work with it.
After an hour, preheat your oven to 350 degrees F, and use an ice cream scoop (I use a 1 1/2 inch scoop) to make balls of dough. In a small bowl, scoop 1/2 cup of granulated sugar in and roll the dough ball around to gently coat in sugar and place on a greased baking sheet covered in parchment paper. You'll want to leave a decent amount of room between each dough ball (I fit four rows of four each). Next, I recommend parking the baking sheet in the fridge for about 10 minutes to let the dough balls chill a bit more. Since there is so much butter in this recipe, there is a possibility that they could spread too far when heated. By chilling them beforehand, you stand a better chance of the cookies coming out better. Bake for approximately 13 minutes (depending on your oven), then allow them to rest on the baking sheet for an additional minute before transferring them to a wire cooling rack. Repeat these steps with the remaining dough.
Allow the cookies to cool and then transfer them to an airtight storage container. If you wanted, you could also make dough balls and freeze them, being able to take them straight from the freezer to the oven when you wanted.
Chocolate takes on so many forms. Many associate it with very sweet things. And yet, it has such a deeper flavor. Through incorporating the darker aspects of chocolate with chipotle peppers, you will get to experience sweetness, earthiness, and finish it with a bit of heat at the back of your mouth. Guaranteed your diners will be in for a pleasant surprise if you serve these! All you need is a bit of a sense of adventure, a little time, and a love for dark chocolate. 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 5: http://www.furaffinity.net/view/7351584
Week 6: http://www.furaffinity.net/view/7396341
Allergy warning – recipe contains dairy & egg products
Week 5: http://www.furaffinity.net/view/7351584
Week 6: http://www.furaffinity.net/view/7396341
Well today we have two more cookies for the Cookie Challenge and don't they look delicious from the kitchens of
BlimpWolf******************************Week 5:
Entering into the second month of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine decided to try a bit more complex cookie this week. Drawing on old traditions, the target this week was rugelach ( /ˈruːɡələx/). This traditional Jewish cookie has origins dating back centuries and always works well as a brunch, lunch, or after-dinner treat. In order to turn up the volume, our kitchens decided to add some toasted walnuts and add some cinnamon to spice up the treats. Here's what you'll need:
- 8 oz cream cheese (at room temp)
- 2 sticks butter (at room temp)
- 1/4 cup granulated sugar plus 9 additional tablespoons
- Pinch salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar (packed)
- 1 1/2 tsp cinnamon
- 3/4 cup raisins
- 1 cup toasted walnuts (chopped)
- 1/2 cup apricot preserves
- 1 egg beaten with 1 tbsp milk (egg wash)
Note: This will make approximately 4-dozen cookies
To begin, in a large bowl, mix the butter and cream cheese together until light and creamy. Add in the 1/4 cup of sugar, vanilla, and salt, mix to combine. Next, add in the 2 cups of flour in thirds, mixing to combine each time. Sprinkle flour onto a cutting board (or your countertop if it is clean), and dump the dough out, quickly forming it into a ball. Divide the ball into quarters and wrap each in plastic. Park these doughballs in your fridge for about 1 hour.
While the dough is chilling, you can make the filling. Take a skillet/frying pan and place over medium-high heat, add the walnuts and stir constantly for about 5 minutes (you should smell the nutty scent). Take the walnuts and chop them or use a food processor.Combine 6 tbsp of sugar, the light brown sugar, 1/2 tsp cinnamon, raisins, and walnuts. Next, take the 1/2 cup of apricot preserves and puree in your food processor or blender (can use apricot spread if you do not have one of these devices. You want the apricot spreadable, not with chunks of fruit).
Once the hour has passed, we can work on assembling our cookies. On a well floured board, use a rolling pin (don't forget to flour it, too!), and roll out each ball of dough into circles about 9" in diameter. Take 2 tbsp of the apricot spread and smear it around each disc of dough. Next, sprinkle 1/2 cup of your walnut/raisin/sugar/brown sugar/cinnamon mixture onto each circle. Gently press the filling into the dough. Next, divide each disc into 12 triangles. The easiest way to do this is to divide the circles into quarters, then each quarter into thirds. Once you have done this, roll the triangles up from the wide edge toward the point. Place parchment paper onto a baking sheet and place each rolled up rugelach onto the paper, with the points tucked under the cookies. Park the baking sheet in the fridge for another 30-minutes.
Why are we chilling the dough again? Since there was butter and cream cheese used in the dough, it will spread if it gets too warm too fast. By chilling the dough before baking it, we can help the cookies to maintain their shape better, and that way they won't melt and spread all over our pan.
While you're waiting, preheat the oven to 350 degrees F.
At the end of 30-minutes, make the egg wash and combine 3 tbsp sugar with 1 tsp cinnamon in a separate bowl. Using a pastry brush (or a clean finger), apply the egg wash to each cookie (this will help them to brown), and then sprinkle with the cinnamon sugar mixture. Bake in your oven for approximately 20-minutes (you're wanting to see them become lightly browned). Remove from the oven, allow to rest for a few minutes, then transfer them to a cooling rack.
Cinnamon, sugar, raisins, walnuts, apricots, these were some of the earlier ingredients used in baking. Tradition helps to keep these ideas alive and meaningful for generations. Still, it doesn't mean that we can't help turn up the volume on the oldies but goodies! If you make these (once again, will make 4 dozen cookies), be sure to have some friends come over, or be sure to share them with family. These will go great with brunch, or maybe an afternoon tea. Either way, to help keep traditions alive... and to be ready to serve all those Super Bowl parties, our kitchens will be staying open late tonight. 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 6
The kitchens of Full Moon Cuisine have gone mad! Mad I tell you! Not content to simply make a chocolate cookie, they set out to make one that combined the earthy flavor of chocolate with a bit of spice. The result? Cookies that use chocolate three ways and even incorporate a little heat. Guaranteed to interest and amaze your diners, these chocolate cookies are a unique treat perfect for spicing up your evening. Here's what you'll need:
- 4 sticks of butter (at/near room temp)
- 4 cups all purpose flour
- 4 eggs (at room temp)
- 1 tbsp + 1 tsp baking soda
- 1 1/2 tsp salt
- 2 cups light brown sugar
- 1 1/2 cups granulated sugar (plus more later for coating the cookies)
- 1/2 cup cocoa powder
- 2 tsp chipotle powder
- 1 tbsp vanilla extract
- 1 tbsp water
- 8 oz bittersweet chocolate (melted and slightly cooled)
- 1 1/2 cups bittersweet chocolate chips/baking chips
Note: This recipe will make approximately 4 dozen cookies
To begin, combine the flour, baking soda, and salt in a mixing bowl and set aside. Next, use a mixer to smooth the butter in a large bowl. Afterward, add in the granulated and brown sugars, cocoa powder, chipotle powder and mix until it is light and fluffy. Following this, add in the eggs (one at a time, mixing each time to combine), vanilla, and water. Finally, add the melted chocolate, mixing to combine.
Incorporate the dry ingredients (in thirds) and mix until combined. Add in the chocolate chips, mixing to combine, then park the dough in the fridge for approximately 1 hour. You'll want the dough to have the consistency of fudge (but not hard/solid) in order to work with it.
After an hour, preheat your oven to 350 degrees F, and use an ice cream scoop (I use a 1 1/2 inch scoop) to make balls of dough. In a small bowl, scoop 1/2 cup of granulated sugar in and roll the dough ball around to gently coat in sugar and place on a greased baking sheet covered in parchment paper. You'll want to leave a decent amount of room between each dough ball (I fit four rows of four each). Next, I recommend parking the baking sheet in the fridge for about 10 minutes to let the dough balls chill a bit more. Since there is so much butter in this recipe, there is a possibility that they could spread too far when heated. By chilling them beforehand, you stand a better chance of the cookies coming out better. Bake for approximately 13 minutes (depending on your oven), then allow them to rest on the baking sheet for an additional minute before transferring them to a wire cooling rack. Repeat these steps with the remaining dough.
Allow the cookies to cool and then transfer them to an airtight storage container. If you wanted, you could also make dough balls and freeze them, being able to take them straight from the freezer to the oven when you wanted.
Chocolate takes on so many forms. Many associate it with very sweet things. And yet, it has such a deeper flavor. Through incorporating the darker aspects of chocolate with chipotle peppers, you will get to experience sweetness, earthiness, and finish it with a bit of heat at the back of your mouth. Guaranteed your diners will be in for a pleasant surprise if you serve these! All you need is a bit of a sense of adventure, a little time, and a love for dark chocolate. 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 5: http://www.furaffinity.net/view/7351584
Week 6: http://www.furaffinity.net/view/7396341
Allergy warning – recipe contains dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 1240 x 874px
File Size 304.4 kB
Comments