Sables are French shortbread cookies. They are simple, delicious and super easy to make.
The variations are limitless. I'm making Cocoa Sable. Dorie Greenspan's recipe from her new cookbook Around my French Table is one
of the best recipe out there.
2 ¾ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon salt
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
¼ pound semisweet or bittersweet chocolate, finely chopped (optional)
Whisk the flour, cocoa and salt together.
In a mixer fitted with a paddle, combine the butter and sugar until it just comes together. Do not cream. Add the vanilla extract and mix until just combined.
In a separate bowl, whisk together the flour, cocoa powder and salt. Add the dry ingredients to the butter and sugar mixture until just combined, scraping 1-2 times.
Divide the dough into two portions and make them into logs about 1 ¾ inches in diameter. I found the dough to be a little dry, so you may need to work with it a little to get it into a solid log. I like to form them into logs, wrap them in parchment and then chill the logs for about 15 minutes. To make them perfectly round, remove them from the fridge and roll the logs back and forth on the counter to round out any bumps. Then chill them again until firm. Cookies are generally best if they have some time to rest, so chill the logs at least 3 hours or overnight.
Preheat the oven to 350°F. Remove the logs from the refrigerator and slice them into ½ inch rounds. (You can slice them thinner for a more delicate look.) Bake them as is, or roll the edges in raw or granulated sugar. Place them on a parchment-lined baking sheet about 1 inch apart and bake for 10-14 minutes.
Another fantastic recipe from Food 52 which I have ever intention to make for
the New Year!!! Click on the tile above for the recipe.
Anything Marshmallow is one of my all time favorites things to eat.
I'll post photos later this week of the marshmallows I made.
Happy Monday!!! Another long weekend this week.!!!! Can't wait!!!
One of my favorite website/blogs to visit is Food 52. I discover an amazing recipe for Nutella Chocolate Chip Cookies that sounded to good to be true. So I had to try them out asap. Plus I had an extra bar of Valrohna Chocolate and a jar of Noisella from La Pain de Quotidien hanging around the house and they both needed to be put to good use.
Check out the recipe below and let me know what you think.
Click on the link below and the recipe will pop up!!! Well let's hope it does.....
A made a quick stop to the Farmer's Market on Sunday. I arrived so late that most of the vendors were packing up all their produce. I make my rounds and these blushing beauties caught my eyes. Pluots. Pluots are a hybrid of a plum and an apricot. I've come to discover that there are several variates on plutos. Some have golden yellow textures while other have ruby red interiors.
I got a new cookbook called Rustic Fruit Dessert and came up with my own concoction. I making a Pluot Almond Galette.
The pluots I'm using have a golden yellow interior.
You can make your own pastry dough or use a store bought one. I needed
something quick and easy..... plus I has one on hand that I did not want to go to waste.
Ready for the oven.
Pluot Almond Gallete Recipe
Preheat your oven to 375 degrees.
For the filling:
In a food processor combine:
1/2 cup sugar
1/4 cup toasted almonds
Cut and pit about 4 pluots into 1/8 pieces and toss them into the mixture.
Roll out your dough onto a lined baking sheet with parchment paper.
Arrange the plutos on the rolled out dough leaving about a 1 to 2 inch boarder.
Fold up the edges onto the pluots and partically cover the plouts.
Brush the edges of the dough with an egg wash and sprinkle with sugar.
Bake for 45 to 55 minutes until the crust is golden brown.
It's important to cool the galette for a least 30 minutes so the juices can thicken.
I recently had the best oatmeal cookie in my entire life. Now that might sound ridiculous but seriously it might of been the best cookie I ever had to date. I never thought I would find myself getting excited about oatmeal cookies but here I am writing about them.
Oatmeal cookies are so basic and you can almost add any of your favorite ingredients to the batter and create your own favortie combinations.
Here are a few ideas:
White Chocolate Chips
Peanut Butter Chips
Dried Fruits like Cherries, Cranberries or Apricots etc...
The list of possibilities are endless...but think of some of your favorite flavors combinations and
create your own creations.
Martha Stewart recently published a great Recipe call Anytime Oatmeal Cookies. Give it a try and
let me know what you think and don't forget to add in some of your favorite goodies in the batter. Be creative.
Anytime Oatmeal Cookies
Makes about 4 dozen
1 cup cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/3 granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 old-fashioned rolled oats
1/2 cup golden raisins
Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.
Using a 1 1/4-inch ice cream scoop (or 1 tablespoon), drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.
Here are a couple photos of my cookies that I made today. My favorite combinations???? Golden Raisins, Pecans and Shredded Coconut.
Getting ready for the oven!!!
Mini Ice Cream Scoopers helps with making the perfect scoop each time.
Fresh out of the oven!!! Have you tried baking on Silpat???? It's wonderful.
Ta-da....really amazing, the perfect cookie for the kind of weather were having today. These
will keep me cozy!!!