Chocolate Dipped Shortbread

Remember my friend who gave me the whoopie pie recipe book? Well today is her birthday :). March is a big month for birthdays with my friends, so I get to do a lot of baking. Anyway, I made some yummy shortbread cookies for Alyssa, with a twist! They're dipped in chocolate. If you don't want to dip them in chocolate, I also included instructions for how to make them the original way. I used a different recipe from the chocolate chip shortbread cookies I made a few weeks ago, because those were meant to be chocolate chip. This recipe is simple and delicious shortbread. Shortbread has so few ingredients, but it's so delicious. I'll never get tired of it.
First, beat the butter until creamy.

Next, beat in the powdered sugar and sugar until no longer gritty when rubbed between your fingers. This is crucial for the proper texture.

Mix in the vanilla. Sift together the flour and the salt in a separate bowl, and then gradually beat it into the butter mixture. Do not overmix.

Press the dough into a pan lined with parchment paper with your fingers until relatively flat and smooth.

Use a fork to make holes in the dough, in uniform lines. This makes it look fancy :).

Bake at 300 degrees for 1 hour, or until the edges are golden.

Remove from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3x1 inches. My mom and I used a ruler to make sure the strips were even.

Let them cool for a little while (I did 30 minutes) and then carefully remove them. Place them on a wire rack to cool completely. When you are ready to start dipping them, chop up your chocolate and put it on a double boiler over hot (not boiling) water.

Stir until completely melted and smooth.

Now dip the shortbread into the chocolate, scrape the chocolate off of the bottom using the edge of the pan, and then set on a sheet of waxed paper. I poured my chocolate into a smaller container so that it would be deeper and thus easier to dip. Let sit for a little while so the chocolate hardens.

YUMMY. This is probably my favorite cookie recipe. The shortbread is perfect: buttery, flaky, and oh-so-good. You won't be able to eat just one. If you don't want to dip the cookies in chocolate, then before baking, sprinkle the dough with a tablespoon of sugar, and bake according to instructions.

Here's the recipe:

Chocolate Dipped Shortbread

Ingredients:

1 cup unsalted butter (room temperature)

1/4 cup powdered sugar

1/4 cup sugar

2 t vanilla

1 1/2 cups all purpose flour

1/4 t salt

8 oz. semi sweet chocolate

Instructions:

1. Beat the butter with an electric mixer on medium speed until fluffy. Next, beat in the powdered sugar and sugar until the mixture is no longer gritty when rubbed between your fingers. Mix in the vanilla.
2. Sift together the flour and salt onto a sheet of waxed paper, and then gradually beat it into the dough until just combined.
3. Press the dough into a 9x9 inch pan lined with parchment paper until the dough is flat and smooth. Use a fork or a toothpick to give the shortbread a pattern of dots.
4. Bake for one hour, or until golden brown around the edges, at 300 degrees. Remove from the oven and immediately use a sharp, thin knife to cut the shortbread into bars 3"x1". Let cool for 30 more minutes in the pan, and then carefully transfer to a wire rack to cool completely.
5. Chop up the chocolate and melt over a double broiler with hot (not boiling) water. When the chocolate is completely melted and smooth, dip the cookies halfway into the chocolate. Scrape the chocolate off the bottom of the cookie using the edge of the pan, and then set on a piece of waxed paper to harden.
6. Eat.

Source: Williams Sonoma

Cinnamon Swirl Cake

This is one of my favorite cakes. It's made with cream cheese, so it's really moist and yummy. It also freezes really well, so I'll slice it into slivers and have it for breakfast for a few weeks. My mom asked me to make it for her to bring to her school, so I decided to make two recipes: one in the traditional bundt cake pan, and the other in a muffin pan.
First, make the filling. Place the filling ingredients in a bowl and mix with a fork or your fingers until completely combined and crumbly. I used a food processor for this.

Set that aside. Now, beat together the sugar, butter, and cream cheese in a large bowl.

Add eggs and vanilla.

And some milk.

Next, add flour, baking powder, baking soda, and salt. Mix until completely combined. Don't forget to scrape the sides!

Unfortunately I forgot to take pictures for this step, so bear with me. Pour one third of the cake batter into a greased bundt or tube pan, and sprinkle with half of the filling. Pour another third of the cake batter into the pan and sprinkle with the remaining filling. Pour the remaining batter into the pan, and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Invert onto a serving platter.

Yummmyyyy! I do not have a picture of a cross section, because my mom is bringing it to work and I cannot cut into it yet. But on the inside it's all swirly and lovely.
Here's the recipe:

Cinnamon Swirl Cake

Ingredients:

Filling:

1/4 cup butter

3/4 cup all purpose flour

3/4 cup packed brown sugar

2 T cinnamon

Cake:

1/2 cup butter (room temperature)

8 oz. cream cheese

1 1/4 cup sugar

2 eggs

1 t vanilla

1/2 cup milk

2 t baking powder

1/2 t salt

1/2 t baking soda

2 cups all purpose flour

Instructions:

1. Place the filling ingredients in a bowl and mix with a fork or your fingers until the mixture is completely combined and crumbly. You could also place the ingredients into a food processor and pulse until combined. Set aside.
2. Place the butter, cream cheese, and sugar in a large bowl and mix with an electric mixer on low speed until combined. Add the eggs and vanilla and mix on medium speed until creamy. Mix in the milk until smooth. Add the baking powder, salt, baking soda, and the flour and mix until completely combined.
3. Pour one third of the cake batter into a greased tube or bundt pan, and sprinkle with half of the filling. Pour another third of batter into the pan and sprinkle with the remaining filling. Pour the remaining batter into the pan and bake for 50-60 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. Cool slightly and invert onto a serving platter.
4. Eat.

Source: Teens Cook Dessert

Vegetable Risotto

In celebration of the 700th hit on my page, I am making a risotto post. I do not make risotto very much, because, although it is delicious, it is time consuming and takes a bit of effort. Risotto is rice that is cooked slowly with broth until it reaches a creamy consistency. Risotto is one of the go-to dishes for special events in my family. It's very versatile, and can be made with many different ingredients, but to start out, I'm just going to show you a basic recipe.
First, choose your vegetables. I used asparagus and carrots, but you can use anything you'd like. Artichokes would be good, as well as peas. Chop up the vegetables into bite-sized pieces, and then parboil them in salted water for 1-2 minutes, or until tender. Set aside.

Next, bring your vegetable stock to a simmer in a large saucepan. I used my own homemade veggie broth for this, so it was extra special :).

Heat olive oil in a large skillet over medium heat. Add the onion and saute until soft, about 4 minutes.

Next, add the rice and stir until each grain is coated with oil, and is translucent with a white dot in the center.

Add the wine and stir until completely absorbed.

Next, add the simmering broth, one ladleful at a time, to the rice, and stir until absorbed. Repeat, stirring constantly, until all the broth has been used (reserve 1/4 cup to add at the end) and the rice is al dente. This will take about 20 minutes.

Stir in the butter, extra stock, cheese, and vegetables. Season with salt and pepper, and top with more cheese.

Now, serve! It's great on its own, or as a side dish. It also makes really good leftovers. I'll be having a good lunch tomorrow :).

Here's the recipe:

Vegetable Risotto

Ingredients:

1 lb. vegetables (chopped into bite-sized pieces)

7-8 cups vegetable stock

1/4 cup olive oil

1/2 cup yellow onion (finely chopped)

3 cups Arborio or Carnaroli rice

1 cup dry white wine (room temperature)

1 T butter

1/4 cup Parmesan cheese (grated)

Salt and pepper

Instructions:

1. Parboil the vegetables in salted boiling water until just tender, about 1-2 minutes. Drain and set aside.
2. In a saucepan over medium heat, bring the stock to a simmer and maintain over low heat.
3. In a large, heavy skillet, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is coated in oil, and is translucent with a white dot in the center. Add the wine and stir until completely absorbed.
4. Add the simmering stock, one ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed, but the rice is never dry on top, before adding the next ladleful. Reserve 1/4 cup of stock to add at the end.
5. When the rice is al dente, remove from heat and stir in the extra stock, vegetables, butter, and cheese. Season to taste with salt and pepper.
6. Eat.

Source: Williams Sonoma

Mocha Chocolate Chip Cookies

Yesterday was my friend's birthday! Happy birthday, Mina!
Anyway, for Mina's birthday, I decided to make her the best birthday gift imaginable: cookies. And not just any cookies, chocolate chip cookies. And not just any chocolate chip cookies, mocha chocolate chip cookies.
These cookies are YUMMY. I made extra, and I've been grabbing one every time I pass the plate in the kitchen. I must have had at least six today. I need to stop.
Another great thing about this recipe? There are no eggs involved. So, feel free to lick the spoon without worrying (I do this anyway... oops).
First, whisk together your flour, cinnamon, baking powder, and salt.

Next, beat the butter and coffee powder together until combined.

Add the powdered sugar and brown sugar and beat until combined.

Mix in the flour mixture about 1/2 cup at a time, and then stir in the chocolate chips.

Put the regular sugar in a small, shallow bowl. Scoop out one level T of dough and flatten it into a disk.

Dip one side into the sugar and then set the disk, sugar side up, on a baking sheet.

Repeat with the remaining dough, spacing the disks about 2 inches apart.

Bake for 12 minutes, or until the edges begin to darken.

Let cool for 1-2 minutes, then transfer to racks lined with paper towels. This absorbs some of the extra grease from the cookies.

Yummy! The coffee flavor is strong, but it's not bitter at all. Everything comes together quite nicely. I initially thought these cookies were going to be crunchy, but they became quite chewy and nice. I'm a bigger fan of chewy chocolate chip cookies.
Here's the recipe:

Mocha Chocolate Chip Cookies

Makes about 5 dozen cookies

Ingredients:

2 cups all-purpose flour

1/2 t baking powder

3/4 t cinnamon

1/4 t salt

2 1/2 sticks unsalted butter (room temperature)

3 T instant espresso powder, or 1/4 cup instant coffee granules (crushed)

1 cup powdered sugar

1/2 cup packed brown sugar

1 1/2 cups semisweet chocolate chips

1/4 cup sugar

Instructions:

1. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
2. In a large bowl, beat the butter and coffee on medium speed until combined. Add the powdered sugar and brown sugar and beat until combined.
3. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.
4. Put the sugar in a small, shallow bowl. Scoop out 1 T dough and flatten it slightly into a disk. Dip one side into the sugar and then set the disk, sugar side up, on a baking sheet lined with parchment paper. Repeat with the remaining dough, spacing the disks about 2 inches apart.
5. Bake at 350 degrees for 12 minutes, or until the edges begin to darken.
6. Let the cookies cool for 1-2 minutes on the baking sheets. Transfer them to cooling racks lined with paper towels to cool completely.
7. Eat.

Source: Fine Cooking

Sesame Tofu

This post begins with a story. I first made this dish about a week ago, intending to post it on the blog then. If you scroll down to the recipe, you'll notice that the last ingredient is 1-2 t red pepper flakes. When I was making this, I was really tired, and mistook 2 teaspoons for 2 tablespoons. Needless to say, the meal was pretty much ruined because the dish was so incredibly hot. It was delicious, but the pepper made it nearly unbearable. I suffered through the meal because it was good, but would gulp down half a glass of water after each bite. I learned my lesson this time, and left out the red pepper flakes altogether because a) I ran out and because b) I was slightly scared of them. With or without the red pepper flakes, this dish is wonderful. The tofu has a great crust on it, and the sauce is awesome. I served it with some rice and lemon zucchini.
First, press your tofu. This is necessary in order to get all of the excess water out of it. Take your tofu out of the package and wrap the whole block in several layers of paper towels. Put the block on a plate, and put a heavy saucepan or pot on top. This squeezes out the water. Let the tofu sit for about 20-30 minutes.

While the tofu is draining,place your sauce ingredients in a saucepan: honey, soy sauce, ginger, sesame oil, rice wine vinegar, garlic, and red pepper flakes.

Stir until combined, and then cook over medium heat until warm. Remove from heat and set aside.

Chop your tofu into 1-inch cubes and toss with the cornstarch.

Heat 1 inch of oil in a frying pan until it reaches 350 degrees. Fry the tofu in batches until golden brown.

Take the tofu out of the oil and dry on paper towels. Place into a bowl and pour the sauce, sesame seeds, and green onions over the tofu, tossing to combine.

It's that easy! This is a great Asian-style recipe, and it is great as a main dish or a side. I'll be making this a lot :).

Here's the recipe:

Sesame Tofu

Ingredients:

14 oz. extra firm tofu

1/4 cup cornstarch

Frying oil

1-2 T sesame seeds

3-4 green onions (minced)

1/3 cup honey

3 T soy sauce

3 T fresh ginger (minced)

2 T sesame oil

2 T rice wine vinegar

2 garlic cloves (minced)

1-2 t red pepper flakes

Instructions:

1. Take your tofu out of the package and wrap the whole block in several layers of paper towels. Put the block on a plate, and put a heavy saucepan or pot on top. Let the tofu sit for about 20-30 minutes.
2. Next, combine the honey, soy sauce, ginger, sesame oil, vinegar, garlic, and pepper flakes in a sauce pan. When mixed together, heat until warm, and then remove from heat.
3. Cut the tofu into 1-inch cubes and toss with the cornstarch.
4. Heat the frying oil until it reaches 350 degrees.
5. Fry the tofu in batches until golden brown. Remove from the oil with a slotted spoon and dry on paper towels.
6. When all of the tofu is fried, place it in a bowl. Add the sauce, sesame seeds, and green onions. Toss to combine.
7. Eat.

Source: Use Real Butter

Garlic Bread

Who doesn't love garlic bread? It's the perfect accompaniment to so many dishes, and it's so easy to make! One of my friends, Courtney, makes really good garlic bread (she's Italian), and this recipe is based on her's. However, she uses about twice as much garlic, which you can do if you'd like, but mine is more mild. She also tops hers with Parmesan cheese, which I unfortunately ran out of. It's not necessary, but it makes it extra delicious :).
First, take a loaf of bread. You can use whatever kind of bread you want, as long as it's not already sliced. I got an Italian loaf from the local grocery store. Cut it in half lengthwise, so that each piece is long and thin.

Now, melt half a stick of butter, and then mix in three minced garlic cloves.

Brush the butter over the bread, making sure to cover each side.

I like to sprinkle it with a little dried parsley. If you're going to use cheese, sprinkle it on during this step.

Now, put the two halves back together, and slice the bread into two-inch wide sections, keeping the loaf together. Transfer the loaf to a large piece of aluminum foil.

Wrap the foil around the bread and roll up the edges.

Bake for 10 minutes, and then enjoy! It's so easy :). I ate mine with some ravioli. Yummmers.
Here's the recipe:

Garlic Bread

Ingredients:

1 loaf of unsliced white bread

1/2 stick butter (melted)

3 garlic cloves (minced)

Dried parsley

Instructions:

1. Cut the loaf of bread in half lengthwise.
2. Mix together butter and garlic, and then brush over each half of bread. Sprinkle with parsley.
3. Put the halves back together, then cut the bread into two-inch sections, keeping the loaf together. Transfer the loaf to a large piece of aluminum foil.
4. Cover the bread with the foil and roll up the edges. Bake at 400 degrees for 10 minutes, or until hot.
5. Eat.

Singapore Noodles

I went to Singapore last summer while on a trip to Asia with my father. Due to a huge typhoon, our flight from Shanghai to Singapore was cancelled and we were stranded in China for about a day and a half. By the time we finally made it to Singapore, we were only able to spend one day there, and then only one day in Hong Kong after that. We budgeted our time very well and did our best to see as many things as we could while we were there. Here's the skyline of Singapore. I absolutely loved the city; it's extremely clean and had really great food!

We got dinner in a small part of the city called Clarke Quay, which has a lot of shops and restaurants (fun fact: there was a hooters!).  Here I am in Clarke Quay:

We got dinner in a restaurant with traditional Indonesian food, and it was delicious. This dish incorporates a lot of those flavors.
In order to make this dish work, you have to work really fast. Have all of your ingredients prepped beforehand and ready to be cooked. I used a wok, but if you don't have one, a large frying pan will do.
First, soak your noodles according to package directions. Mine soaked in hot water for about 15 minutes. When they are done, drain them and set aside.

Chop up your vegetables--you can use whatever vegetables you like. I used a red bell pepper and a carrot.

Whisk together your sauce ingredients: curry powder, turmeric, paprika, chili flakes, soy sauce, and vinegar. Mix until there are no lumps.

Heat oil in a large wok, and then add ginger and garlic. Stir until golden brown. Next, add half of the sauce and cook for 30 seconds. Add the veggies and tofu. The recipe called for fried tofu, so I just took a block of tofu and cut it up, then pan fried it for a bit until it was browning. Stir the veggies and the tofu with the sauce for about a minute.

Add the noodles and the remaining sauce. Toss well until the sauce mixes with the noodles.

Turn off the heat and add some sesame oil and lemon juice. Mix well.
These noodles were a great side dish to the fish we had for dinner, and a great lunch the next day! It's spicy without being overpowering. I will definitely be making these again :).
Here's the recipe:

Singapore Noodles

Ingredients:
8 oz. rice noodles or vermicelli
1 T vegetable oil
1/2 T garlic (minced)
1/2 T ginger (minced)
1 carrot (diced)
1 red bell pepper (sliced)
1 1/2 cup tofu (fried)
1 T sesame oil
1 t lemon juice
3-4 t curry powder
1 t turmeric
1 t paprika
A few red chili flakes
1/4 cup soy sauce
1 t vinegar

Instructions:

1. Soak the noodles according to package instructions. Drain well and set aside.
2. Mix together the curry powder, turmeric, paprika, chili flakes, soy sauce, and vinegar until there are no lumps.
3. Heat oil in a large wok. Add garlic and ginger and stir until golden brown.
4. Pour in half of the sauce. Stir for 30 seconds.
5. Add the vegetables and tofu and stir for one minute. Do not let the vegetables overcook.
6. Add the noodles and the remaining sauce, and toss until the sauce is well mixed with the noodles.
7. Turn off the heat and add the sesame oil and lemon juice. Mix well.
8. Eat.

Source: The Tales of My Cooking