Saturday, 18 February 2012

Chocolate Chocolate x2

The best part about these cookies, that they last really long. They are dry and melt in just few seconds. The biggest mistake was, I didn't double the quantity. Having this piece of heaven with a cup of cold milk and a book to read, the ultimate comfort.

The good thing about this recipe its not too sweet, doesn't contain a lot of sugar. Perfectly balanced with the bittersweet chocolate.

Double Dark Chocolate Shortbread
(makes about 12-14 cookies, double the recipe if you want to) 

1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1/2 cup dark chocolate chips

  • Put the flour, sugar, and cocoa powder in the bowl of a food processor and pulse to combine well.
  • Drop in the butter and vanilla and pulse until the mixture just comes together. 
  • Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log. 
  • Wrap it in waxed or parchment paper and twist both ends to secure.  Refrigerate for at least an hour, or overnight.  You can also freeze the dough for later use.
  • Slice the log into 1/2" slices with a sharp knife.
  • Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 to 15 minutes.  They will feel slightly soft, don't over bake them.
  • Cool for a few minutes on the pan and then transfer to a rack.
  • If you're going to give them away make sure they are completely cool before you package them.

A box of it? I win

Shaikha xx,

Thursday, 2 February 2012

French breakfast [Croissant]

My love for croissant has no limits, it my favorite breakfast, snack, sometimes dinner and lunch. In other words, all day. I was thinking of croissants all week, until the weekend. Making croissants may take up to 12 hours & the day I start making my croissant, my father decided we should go for a mini-trip which made the dough rest more than it should be, when I came back home the dough was sticky, when I started to knead the dough, it came back into a soft ball. I spread the butter did all the steps, and while I was rolling I noticed the butter was coming out of the dough, I tried to be delicate and when I finished cutting and rolling the croissant, the dough didn't rise and decided to bake them, they turned really awful, the butter oozed out and it was just a dry dough witch soaked up all the butter.

 I gave it a second shot, and this time I was patient, didn't want to rush the process of making it, and it took me 2 days, because I left the dough in the fridge over night, so I could focus and be careful, and let me tell you, as soon as those croissant came out of the oven, I celebrated and the whole family got excited and happy.

I used Julia Child's recipe, it was a success. I can't wait to give it another shot.

I would love to post the recipe, but the internet made it easy. I'll post few pictures on the steps how to make croissant.

These are 2 pages of several on how to make croissant from Julia Child's book "Mastering the Art of French Cooking"

 FULL RECIPE [Mastering the Art of French Cooking]

Those flaky, hearty, french croissant. Soft from the inside, crunchy and flaky from the outside, just the way it is.

Shaikha xx
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