Cookies! BBC#6

Cookies! Yum! Cookies are not all created equal...cookies are usually classified by the way in which each one is prepared once the dough has been made. Today I will describe eight ways to prepare or make-up cookies. The first way is probably one of the most popular ways of making cookies.. the drop method. Drop cookies are made from a soft dough that is spooned into mounds for baking. Some examples are chocolate chip, oatmeal, and snickerdoodles.

The next make-up method is bar cookies. Bar cookies are made from a stiff dough that is rolled into a log, then baked. The bars are then sliced into thick slices.

Next, is the icebox cookie method. Icebox cookies are made from dough that is shaped into logs or rectangles, chilled thoroughly, then sliced into individual pieces and baked as needed.This method usually produces uniform cookies with a crisp texture.

Sheet cookies are made from a dough or batter that is pressed, poured, or layered in shallow pans, baked and cut into individual portions. Brownies are a good example of a sheet cookie.

Next is a holiday favorite, the cut-out cookie. Cut-out cookies are made from a firm dough that is chilled, rolled out into a sheet and cut into various shapes before baking.

Next we have the piped cookie method. This method is also referred to as bagged, pressed, or spritz cookies. They are made from a soft dough that is forced through a pastry tip or cookie press.. They are usually small with a distinct, decorated shape.

The next method is the rolled or molded cookie. Rolled or molded cookies are made from a stiff dough that hand-shaped into spheres, crescents or other traditional shapes. Often shortbread cookie dough is pressed into decorative carved molds before baking and the impression from the mold remains in the dough after baking.

Now we have the wafer cookie. These cookies are extremely delicate. They are made with a thin egg batter that is poured or spread onto a baking sheet and baked. Then while they are still hot, the thin wafer is molded into a variety of shapes.Wafer batter is also called stencil batter. A popular shape is the tightly rolled cigarette shape.

Cookies are one of America's best-loved foods. As you can see, they are very versatile! Any way you slice, drop, roll or shape them...cookies are an all-time favorite!

Doh! Nuts!  BBC#5

Donuts....Everybody loves them. At least everyone I know does! We are all familiar with the donut regulars like glazed, powdered and chocolate. Donuts, however, are moving out of the box. New, out-of-the-ordinary donut recipes are popping up all over the place. From sweet and salty, to spicy or savory, it seems you can find just about  any kind of donut you can imagine these days. If you are adventurous you can make some crazy donuts yourself! Today I am going to share with you three donut recipes that I bet you have never tried before...Crazy and different but Oh! So Good!

First of all, I want to introduce you to the Mimosa Donut. I mean who doesn't want champagne with your donut? These donuts are filled with a rich orange cream and topped with a delicate Champagne glaze.

• You will need for the donuts:
• 1 1/4 cup milk
• 1/2 cup granulated sugar
• 4 1/2 teaspoons active dry yeast
• 1/2 butter
• 2 teaspoons vanilla
• 4 cups all-purpose flour
• 4 egg yolks
• 1/2 teaspoon salt
• vegetable oil for deep-frying

      For the orange cream

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cornstarch
• 1 1/2 cup milk
• 1/4 teaspoon salt
• 2 teaspoons grated orange zest
• 1/4 orange juice
• 1 teaspoon vanilla
• 4 tablespoon cold unsalted butter cubed

      For the Champagne Glaze:

• 1 1/3 cup powdered sugar
• 1/4 cup champagne 
• 2 tablespoons orange zest

Method:

      For the donuts, heat the milk with 1 tablespoon of the sugar. Pour that into a bowl and sprinkle in the yeast. Let it stand until frothy, about ten minutes. Beat in the egg yolks, butter, vanilla and remaining sugar. Using a wooden spoon, beat in flour and salt, scraping down the sides of bowl occasionally and adding more flour if necessary to form a soft sticky dough. On a lightly floured surface, knead until smooth and elastic. Let the dough proof in a covered bowl until tripled in size. Meanwhile, in a saucepan you can make the orange cream.

     Whisk together egg yolks, sugar, cornstarch and salt. whisk in milk until smooth. Cook over medium-high heat whisking constantly until mixture is thick and creamy. Remove from heat, whisk in orange zest, orange juice, vanilla and butter, 1 cube at a time until melted. Transfer to a bowl. Cover with plastic wrap until cool.

     Back to the doughnuts. Punch down the dough, and roll out to 1/2 inch thickness. Using lightly floured 3-inch round cookie cutter, cut out 16 to 18 rounds. Let these rise until doubled in size.

     Meanwhile we can make the champagne glaze. In a wide shallow dish, stir together powdered sugar, champagne, and orange zest. If glaze is too thin, add more sugar, 1 tablespoon at a time.

     In a deep-fryer or heavy saucepan, add enough oil to come up two inches on the sides. Heat oil to 325. Deep fry the doughnuts 3 at a time and turn once until golden.Transfer to cooling rack.

    When the doughnuts are cool enough to handle, cut a small slit in side of each. Using pastry bag fitted with small plain tip, pipe orange cream into center of each until it comes out the side. Then dip each in glaze to coat. Place on rack to set.

Next, we have the Bourbon Blueberry Glazed donut! You will make the donuts the same way as you do with the Mimosa donuts except these will be cut in classic rings. 

Here is the recipe for the Bourbon Blueberry Glaze:

 

You will need: Yields 1 quart

• 1 pint fresh blueberries
• 1/4 cup bourbon
• 3 cups powdered sugar

Method:  Combine the blueberries and the bourbon in a blender and puree until smooth. Transfer the blueberry mixture the bowl of a stand mixer fitted with the whisk attachment and slowly whisk in the sugar. Once the sugar is fully incorporated, turn the mixer up to medium speed and whisk until the mixture is completely smooth. This can be topped generously atop fresh donuts. Let them sit on a rack to set.

Lastly, I have to end with a savory, more substantial donut. This is the Monte Cristo Donut. Based on the classic Monte Cristo sandwich, you will get a nice blend of sweet and salty and savory!

     Once again,use the same donut recipe that we used in the first recipe above. Cut the dough into rings to fry. Set them aside to cool after frying. Once they are cooled, cut each lengthwise.

Make each into a "sandwich" by spreading the bottom half of the cut donut with Dijon mustard. Add a slice of ghouda or Havarti cheese and thin slices of smoked ham or turkey. Place top of donut on. Place the donut sandwich on a hot grill or griddle just to brown both sides and slightly melt cheese. Remove from heat. Sprinkle the tops lightly with powdered sugar and fill the hole of the donut with a spoon of blackberry preserves. Yum!

Donuts are not only delicious, they are very versatile. Use your imagination and think outside of the donut box!