crispy. salty. white chocolate. oatmeal. COOKIES.

Also known as Make-These-Today cookies.
And, White-Chocolate-Is-My-New-Friend cookies.

Can I tell you a secret? I've never liked white chocolate. If it wasn't nestled inside of Jeffrey's Aunt's white chocolate macadamia nut cookies, then just forget it. But, let me tell you something, folks. White chocolate chips are not real white chocolate. I know. I was shocked, too. You've got to buy the baker's chocolate, or a white chocolate bar if you want the real deal. Thanks to Deb for, once again, opening my eyes to the things I've been missing. Well, once I read the recipe for these cookies, I had to have them right away. And, you know, I've never really believed people that told me that they prefer white chocolate to just regular chocolate (yes, those people are out there) and I still kind of don't, but maybe I can sorta-kinda see where they're coming from now. But don't push it.

Crispy, Salty, White Chocolate, Oatmeal Cookies
Adapted from Smitten Kitchen, who adapted them from Cook's Illustrated.

Ingredients

1 cup all-purpose flour (I think 1/2 all-purpose, 1/2 whole wheat would work here.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) butter, unsalted & at room temperature
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats (If you're not an oat lover, better make it just 2.)
6 ounces good quality white chocolate (I got the Baker's brand, which seemed high enough quality for me.)
Coarse sea salt (for sprinkling atop the cookies)

Directions

1. Preheat the oven to 350 degrees. (Maybe you won't forget to do this step if it's in bold.) Line the baking sheet with parchment paper, or a Silpat (if you're cool and have one). Whisk flour, baking powder, baking soda, and table salt in a medium bowl. Set aside.

2. Beat butter and both types of sugars until they are light and fluffy. Scrape the bowl down with a rubber spatula. Beat in eggs and vanilla extract until incorporated. Scrape down your bowl. Gradually add the flour mixture (I added it in two batches) and incorporate well.

3. Divide dough into 24* equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle coarse sea salt on the top of each cookie.**

5. Bake until cookies are golden brown, about 13-16 minutes. Rotate baking sheet halfway through. Watch these babies like your life depends on it during the last few minutes. These things burned in a second, and I lost about 8 good cookies to black bottoms. Not fun.

6. Transfer to wire racks and cool.

* The original recipe suggests a yield of 24. I made them a little smaller and got 32. If you're planning on taking these somewhere, I suggest going with cookies that are slightly smaller so you'll get a few extra. If you're keeping them for yourself (Good choice!) then why not make some big ol' cookies and go with 24, right?

** Originally, the recipe calls for flaky sea salt. Tell me where to buy it and I'm there. However, I think coarse sea salt works just as well. But, if you happen to find flaky sea salt, you'll only need about 1 or 2 flakes per cookie.

Enjoy these, kay?
- The Florida Sister

P.S. About the weirdly foggy pictures, I kept noticing this while I was taking them, but since my camera was dying I just figured that was why I was having problems, and then I noticed there was a big, fat smudge on my lens. Oh well!

Sorry I'm a Liar/Ginger Snaps

Ok. Ok. I lied.

I did not post anything, when I promised I would.

Does this mean I haven't been baking? Of course not. I've been baking tons. I just haven't posted anything.

So, now I'm posting. When I look at blogs to get baking ideas I almost ALWAYS pick the ones with pictures. I have no pictures of these cookies, but I PROMISE they are delicious. I make these cookies more than any others for a few reasons:

1. They're easy.

2. They make a lot. (If you roll the balls small)

3. I LOVE GINGER.

So without further ado these ginger snaps are altered from this recipe.

Ingredients:

3/4 cup butter (softened to room temperature)

1 cup sugar (plus more for rolling the cookies in)

1 egg

1/4 cup molasses

2 cups flour

2 heaping tablespoons ginger

2 heaping teaspoons cinnamon

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 325 (I almost ALWAYS forget this step.)

Mix butter and sugar until light and fluffy. Add egg and molasses, mixing well. Combine all the dry ingredients and then add to creamed mixture making sure everything gets mixed in well. Make into small balls...and I mean small. I get about 72 cookies out of this recipe. Less than a tablespoon, maybe about the size of a medium-largish grape. You'll figure out what you like. I like them smaller because you can eat 4 cookies and not feel like a pig, also there's more to share! Roll the cookies in sugar. Place on cookie sheet and bake 8-12 minutes. 9 seems to be the perfect amount of time for my oven.

ENJOY! These are delicious with a cup of tea.

More posts soon

Oh hey sad little neglected blog. I'm sorry. I bake ALL THE TIME. Seriously...ALL THE TIME. Once, twice a week. 4 times this week (in honor of my b-day). I just never blog.

I'm going to change that. Tomorrow.

To be continued...

Mint Chocolate Cupcakes

Hi! How are you? Sorry we have been out and about so much lately. But, I'm back, and I have a recipe to share with you. I do feel a little guilty about this one, though. Mostly because I just feel like it's not as spectacular as a lot of other recipes.

But, who knows. Maybe it will really strike your fancy, in which case I'll be so glad I shared.

A couple things about these cupcakes: One. I don't think the chocolate cupcake tasted very chocolatey at all. And, the frosting was almost too butter-y (Yeah. I didn't know it was possible either.). Regardless, they were still a treat. They required quite a bit of effort, but you'll probably be really pleased with the results. And, if you're not a complainer like I am right now, then you'll love them and want to eat the entire batch by yourself.

Mint Chocolate Cupcakes
Adapted from Martha Stewart

Makes about 12 regular and 12 mini-sized cupcakes or 18 regular cupcakes

Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
3/4 cup buttermilk*
3 tablespoons canola oil
3/4 cup warm water
1 1/2 teaspoons peppermint extract

For the frosting:
2 large eggs, separated
1/2 cup sugar
2/3 cup milk
1/3 teaspoon pure vanilla extract
2/3 cup coarsely chopped fresh mint leaves
1 pound (4 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract

Directions
For the cupcakes:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

2. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

For the frosting:
1. Whisk together yolks and 1/4 cup sugar with a mixer on high speed until pale and thickened, 2 to 3 minutes.

2. Prepare an ice-water bath. Bring milk, vanilla, and mint leaves just to a boil in a medium saucepan. Remove from heat. Whisk about 1/3 of milk mixture into yolk mixture. Pour yolk mixture back into pan with remaining milk mixture, and whisk to combine. Place over medium heat, and cook, stirring constantly, until custard registers 185 degrees on an instant-read thermometer. Remove from heat; strain through a fine sieve into a bowl. Set bowl in ice-water bath, and stir until cool.

3. Beat butter with a mixer on medium-high speed until pale and fluffy. Add chilled custard to butter, and beat until incorporated.

4. Heat whites and remaining 1/4 cup sugar in a heatproof mixer bowl set over a pan of simmering water, whisking constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach bowl to mixer fitted with whisk attachment. Starting on low, and gradually increasing to medium-high speed, whisk until stiff peaks form.

5. Add egg-white mixture to butter mixture, switch to paddle attachment, and beat on medium-high speed until smooth. Beat in peppermint extract. Use immediately, or cover and refrigerate for up to 3 days or freeze up to 3 months. (Before using, bring to room temperature, and beat on low speed until smooth.)

6. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

* Making your own buttermilk is easy: Add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit until it clabbers, about ten minutes, and proceed to use it as you would store bought buttermilk!

- The Florida Sister

I promise that there will be a post (or two!) soon.

Gosh, busy-ness. Sometimes it really does get the best of you.

In the mean time — happy baking!

-The Florida Sister

Beating Buttercream

When I started making these cupcakes I had no idea it would become an epic battle between me and swiss meringue buttercream frosting. I saw the recipe in my Martha Stewart cupcake book and strawberries are my favorite ingredient of late since they're in season full swing, and come on who can resist that picture next to the recipe. The cupcake looks perfectly delicious! The batter was pretty simple and delicious. It wasn't until I got to the frosting that I started having some challenges.











My first batch of frosting (yes there was more than one) seemed like a disaster, which was pretty disheartening seeing as it took about 20 minutes to make (15 of which was spent whisking with an electric hand whisk). After I added the butter in it just kinda turned into a soupy mess, which seemed to have no hope of sticking on a cupcake. So i threw it out. I might not have made another batch, but my eternally optimistic and wonderfully supportive fiance, Mark, insisted I should try again and that he would help whisk.

I decided to do some internet research first and found with great delight that Deb of Smitten Kitchen had made this frosting and had THE SAME PROBLEM! She said the key is not to give up hope and to keep whisking after adding the butter.

So. Take two. This time I added salt to the eggs while heating ( I picked this up in another post about this frosting). The eggs stiffened much more quickly the second go round (thank goodness). It took about 10 minutes to reach this stage and then I proceeded on to adding the butter. Once again soup, but this time I knew to just keep going. After another 10 minutes my arm was getting sore. "Damn it Martha!" I thought. You and your perfect cupcakes of deliciousness. It can't be easy huh? And Mark had dozed off on the couch. I was all alone with my soupy frosting. 5 more minutes had passed and I was distracted trying to kill a fruit fly. I looked down and voila! It had changed from soupy terribleness to creamy wonderfullness! I was thrilled!!!!!! I proceeded to prepare a pastry bag with the frosting and after frosting them (which was so much fun!) I was rewarded with the cutest tastiest cupcakes ever.

The recipe! I made a half batch which made 12 dozen regular sized cupcakes and a dozen mini cupcakes. So I'll include the already cut in half measurements for that because who needs 34 of these delicious ever so tempting treats around.

Batter:

1 and a little less than 1/2 cup all-purpose flour
1/4 cup cake flour (not self-rising)
1/2 tablespoon baking powder
1/2 tsp salt
1 stick o' butter (room temperature)
1 + 2 tbs sugar
1 tsp vanilla
2 small eggs and 1 small egg white
1/2 cup milk
1 c finely chopped fresh strawberries (about 10)

1. Preheat oven to 350. Line muffin tin with paper liners (I got THE cutest liners at Michael's pictured above...I couldn't resist. They were 1.99 for 75!). Sift together both flours, baking powder, and salt (I don't have a sift so I just fluff it with a fork).

2. With an electric mixer combine butter, sugar, and vanilla until smooth. Add eggs and white one at a time and beat until each is incorporated. Add flour in two batches, alternating with milk. Fold in chopped strawberries by hand.

3. Fill cups about 3/4 full. Bake, rotating tins halfway through, until a knife inserted in centers comes out clean. It took my cupcakes about 30 minutes and the mini ones 20. Cool on wire racks. Store in airtight containers.

The Ever So Challenging- Strawberry Meringue Buttercream:

3/4 c fresh strawberries chopped
2 egg whites
1 pinch o' salt
1/2 c + 2 Tbs sugar
1.5 sticks o' butter

1. Puree strawberries in food processor (I just used my blender). Combine egg whites, sugar, and pinch o' salt in heatproof bowl over a pan of simmering water. Whisk constantly until mixture is warm and sugar has dissolved (you should test this by rubbing the mixture between your fingers...if it's smooth it's good to go...this means your eggs have reached a safe temperature for consumption).

2. Whisk away until stiff peaks form (you need an electric whisker for this...for sure). This took me at least 10 minutes. The mixture should be pretty cool by this point.

3. Add butter one tablespoon at a time, and then whisk whisk whisk whisk whisk (once again...electric whisk is key). Don't lose heart after 10 minutes when nothing has changed. It took me 15 minutes after I'd added all the butter. I promise it will come together. After it has thickened and looks like frosting beat with a regular mixer for 2 minutes. Add strawberries and mix some more.

4. If you want to be fancy and fun fill a pastry bag and frost away. I used a star shaped tip that I got at Michaels. If you want to take the easy route you could just slather some on. It's delicious. You can store your frosting in the fridge for 3 days or the freezer for a month. Just bring to room temperature and mix before using again.

5. ENJOY! Share! Yum!

granola.

I love granola. Whether I put it in some yogurt or grab a handful right as I'm running out the door, it always tastes good. And it's super easy to make. I found this particular recipe over at Weelicious, a website that focuses on food for young families. I've already made two batches of this stuff. And I'm making a third right now. The first time I made this granola, I added the dried fruits that Catherine originally called for. While I think they taste delicious, I've now been making the granola without any fruit at all. I like doing it this way because then each person in the household can personalize it to their liking.

Classic Granola
Adapted from Weelicious

Makes 4 1/2 cups

2 cups Old Fashioned Oats
1/2 cup Almonds*
1/2 cup Cashews*
1/2 cup Sunflower Seeds*
2 tablespoons Wheat Germ
2-3 teaspoons Cinnamon (or, if you're like me, just pour it out until it looks like enough!)
1/3 cup Honey (I bet Maple Syrup would be a tasty replacement if you're out of honey)
1/3 cup Canola Oil

Directions
1. Preheat oven to 275ºF.
2. Combine all ingredients in a medium sized bowl, making sure to combine until entire mixture is evenly coated.
3. Pour mixture onto black baking sheet (if you choose to use silver, I'm willing to bet the baking time will be longer.) and evenly disperse over entire sheet.
4. Place granola in the oven and bake for 20 minutes.
5. Take the granola out and redistribute the mixture evenly over the sheet.
6. Place back in the oven for another 10 minutes, or until golden brown.**
7. Take the granola out of the oven and allow it to sit on the baking sheet for about 15 minutes so that it gets a little crunchier.
8. Store in a cool, dry place. Add your favorite dried fruit (cranberries, blueberries, apricots, raisins, cherries, mangoes, etc.)
• Will keep for about 1 week.

*The type of nuts you choose to use is entirely up to you. The batch I'm making now has 1/4 cup Pepitas and 1/4 Almonds instead of just the almonds. This recipe would also work well with walnuts or pecans.

**At this point, I would keep an extremely close eye on your granola. You might even want to set the timer at 5 minute increments. This stuff burns really quickly. Cashews can be your best friend. Keep an eye on them — as long as their tops aren't burning, then the rest of your granola is probably still okay. As soon as those tops look golden brown, take the granola out of the oven for good! Also, the mixture probably won't seem super crunchy right away. Give it time after baking, and I promise the crunch will come!

Hope you enjoy this tasty treat!

-The Florida Sister