Chocolate Crinkles part 2

I used my zester again.

Of course.

Chocolate orange crinkles

This weekend, the ladies at my house hosted a winter chocolate tea party. There were chocolate cookies, sugar cookies dipped in chocolate, chocolate truffles.. the list goes on. I looked up a recipe for chocolate cookies on Friday night and meant to bake them that night, but I ended up hanging out with a friend instead. Also, it was warm under my blanket. I love the kitchen, but it doesn't have a cuddly fleece blanket to wrap me in.

Saturday morning, I woke up, got out the recipe, got started with the dough.. And then realized it needs to chill for 3 hours before being balled up, sugared and baked. Whoops. I finished the dough anyway and set aside the dough for another occasion. Like most cookie dough recipes, this is a great make-ahead dough.

The dough has lots of eggs, giving it a lovely melt-in-your-mouth texture. The original recipe called for rolling the dough in powdered sugar; I chose to make orange-scented sugar instead. I also replaced a teaspoon of the vanilla with orange to give the cookie more depth. And fine, maybe I wanted to use my zester again. It definitely needs the chill time--since there's no butter in the recipe, the melted chocolate is the only thing that solidifies to give the cookie enough heft to roll into a ball. The last modification I made was using 3 oz semi sweet baking chocolate and 1 oz non sweetened chocolate. Next time, I'll probably split it evenly between semi/unsweetened chocolate.

I made another version of cracked chocolate cookies over Christmas, but I liked this dough better because it was so much easier to work with. The other one (found at Fine Cooking) was delicious, had a more solid final texture, and didn't requite chill time, but the dough was so thick I thought my mixer was going to break.

Go ahead and melt, darlings. I'll be with you shortly.

My friend asked me who gave me the zester for Christmas. I told her, and she responded "I have to write her a thank you card, because these are amazing"

The orange sugar, it glitters!!

Everyone in the pool!

Everyone out of the pool!!!

Nom nom nom...

Chocolate crinkles

Adapted from Betty Crocker

*this dough needs to chill for at least 3 hours*

½ cup vegetable oil
1 oz unsweetened baking chocolate, melted, cooled
3 oz semi sweet baking chocolate, melted, cooled
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon orange extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
Zest of one orange

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

While dough is chilling, mix together the sugar and orange zest, making sure to fully incorporate the zest until all the sugar is tinted orange.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Drop dough by teaspoonfuls into orange sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

I'm just throwing in this photo for fun, because I frakking love Seattle AND the Columbia Tower (bottom of the photo). This was taken on Saturday before the tea party, as my friend and I walked around downtown. Love love love.

Lemon scented pull apart bread

My final entry (for this week, anyway) in my zesting endeavors--lemon pull apart bread. I've made the cinnamon version (you can find photos in my food album on Facebook) but held off on the lemon version because it requires so much zest. However, large quantities of zest, as you are now very well aware, is no longer an issue for me.

Still zesting

A lovely friend of mine was having a birthday party for her darling one-year old daughter and I wanted to contribute a yummy baked good. Rolling along the zesting train, I came back to the lime white chocolate pound cake. (I know what I said about buttermilk and I still hold to that, but my roommate had extra buttermilk for me to use!).

Given the success of the lime white chocolate chip cookies, I had high hopes for the pound cake. The lime seemed to be a perfect way to lighten up the sweetness of the pound cake and white chocolate. Sadly, the cake didn't turn out.

The flavor of it was exactly what I hoped for, but I could. not. get. it. out. I ended up half loaves due to the bottom half of the loaf remaining in the pan. At least they looked normal when flipped over (albeit a bit short). I greased all the pans sufficiently, so I'm not sure what happened. From the holes in the pound cake, my suspicion is that the white chocolate chips couldn't withstand the sustained heat and melted, creating a sticky browned sugar/fat/cake situation on the bottom of the pan. I really liked the flavor, though, so I'm going to try this one again with modifications.

Currently with my zesting projects, I'm one for three--the lemon berry muffins were eh and these were stuck fast to the pan.

Piles of lime zest

It was my first time baking with my Kindle! It was so useful to not have to bring my laptop into the kitchen with me. All I had to do was send the recipe to my Kindle address (either as a Word doc or a pdf) and it downloaded wirelessly.

They looked fine when they came out, but as you can see, the bottoms didn't fare so well. Totally normal looking when flipped back over though.

Lime White Chocolate Pound Cake

from Culinary Concoctions by Peabody
3 cups cake flour (I used 3 cups all purpose minus 6 tbsp)
½ tsp. baking powder
½ tsp. baking soda
Pinch of salt
1 cup buttermilk
3 TBSP fresh lime juice
Zest of one lime
2 cups granulated sugar
1 cup unsalted butter, at room temperature
3 eggs, at room temperature
1 cup white chocolate chips coated with 2 TBSP flour

Preheat oven to 350F.

Grease a 10-4 inch bundt pan or a long loaf pan (I used 4 mini loaf pans and still had enough leftover to fill 6 muffin cups) using baking spray (next time I'll grease and flour), set aside.

Cream together the butter and sugar, until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down the bowl after each addition. Add the lime juice and zest, and beat for one minute on medium-high speed.

Mix together the flour, salt, baking powder, and baking soda in a bowl and set aside.

Starting and ending with the flour, alternate adding the flour mixture and buttermilk to the butter mixture. Mix until fully combined after each addition--five additions total (1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Fold in the white chocolate chips.

Bake for 60-65 minutes, or until a wooden skewer tester or knife comes out clean.

Zesting MACHINE

I did a significant amount of baking in the last week, so be prepared for an onslaught of entries.

I had a free weeknight last week and clients coming into the office the next day, so I decided to put my zester to use again. I've had my eye on a lime-white chocolate pound cake for a while but upon looking at the ingredient list, didn't want to deal with buttermilk. I'm a big fan of making things that use ingredients I'll use again--buttermilk is not one of those things.

Since I was still on a citrus kick, I settled on a cookie version of the flavors. The resulting cookies were flat and chewy, but with crispy edges. I'm on the hunt for a puffy cookie recipe, but mostly because the puffy ones are prettier to photograph ;)

Lime White Chocolate Chip Cookies

From The Fresh Loaf

1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lime juice
1 tablespoon lime zest
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 - 12 oz bag white chocolate chips

Preheat oven to 350 degrees and line two sheet pans with parchment paper.

In a large mixing bowl or stand mixer, sugar and butter until combined but not fluffy. Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix to combine.

Whisk together flours, baking soda, baking powder, and salt. Mix into creamed mixture until just combined. Fold in the white chocolate chips.

Shape the dough into 1″ balls, and place 2 inches apart on the baking sheet. Bake for 10 minutes, or until the edges are golden and the centers just set.

Allow to sit on the pan for three minutes before moving to wire racks.

All the lemons and limes you have (lemon berry muffins)

You may have thought you heard me say I wanted a lot of lemons and limes, but what I said was: Give me all the lemons and limes you have.

One of my New Year's resolutions was to bake at least twice a month. I got a Microplane zester for Christmas, so it only seemed right that the first thing I bake would be something involved zesting all the citrus I could find.

I was originally going to make the lemon raspberry rolls from Joy the Baker, but didn't want to go on a scavenger hunt through the boys' place for the parts to a stand mixer. Instead, inspired by the yeasty goodness of the rolls, I combined cinnamon roll muffins with lemon raspberry rolls.

Because of the quick rise method, there was a lot of yeast in the dough and the zest/sugar swirled in wasn't enough to overcome the taste. For comparison: this recipe had 4 tsp yeast for 1 1/2 c flour. Another yeasted dough recipe (look for the post later this week) that had two rises only had 2 1/4 tsp yeast for 2 3/4 c flour. The amount of yeast isn't a bad thing, but it does have a noticeable effect on taste. So things I would change:

• Using browned butter instead of oil as the fat
• Mix zest directly into batter
• Toss sugar with berries and layer into batter

Onto the photos!

Lemon Berry Muffins
Adapted from Joy the Baker's Cinnamon Roll Muffins and Lemon Raspberry Breakfast Rolls

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
1 heaping cup fresh berries (if using frozen, do not thaw)
1/3 cup sugar plus 1/2 cup sugar for dusting
1 teaspoon lemon zest
1 teaspoon cornstarch
1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together the berries, sugar, zest, cornstarch and butter, until all the butter has been incorporated into the sugar and mixture is crumbly. Divide half the batter between 12 greased and floured muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula. Top with rest of batter.

Place pan into a cold oven, then set the oven temperature to 350F.

Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Serve warm. Leftovers can be reheated in the microwave.