Archive for the ‘biscuits & cookies’ Category

i am a Dorie Greenspan fan!

luscious. sexy. delights. tickles.

this is what i call dessert’s heaven.

my first attempt in making tart resulted in a very pleasurable experience gastronomically.
i have searched for many tart recipes of late, but could not decide which to use for my first try. So i went for my Dorie Greenspan book, which I have been experimenting many recipes from her book and with 99% success! so therefore, i am literally a fan!

imagine that soft, moist and mild sweetness of chocolate, cream and egg custard sliding down your throat.
the blueberries took your mind further to dessert heaven with its delightful sweet and mildly sour notes…a very lovely combination.a surprise on the tastebuds indeed.

the original recipe was with raspberries, with the option of using cherries or other berries (but not strawberries since it will produce too much water).  this recipe may take some waiting time here and there, but it is quite easy to whip up!

make it a Sunday affair, and you will have a delicious dessert for dinner!

I whipped up some vanilla-laced whip cream to go with the tart. the combination of cold whip cream and tart is so sooooo good. 🙂

chocolate...Dreamy...soft...blueberries, cream Tart

chocolate...Dreamy...soft...blueberries, cream Tart

Sweet Tart Dough (adapted from Baking from my home to yours, Dorie Greenspan)

1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1/4 teaspoon salt
9 tablespoons very cold (or frozen) unsalted butter, cut into cubes
1 large egg yolk

Put the flour, confectioners sugar and salt in a mixer/food processor and pulse a few times to combine. Scatter butter cubes over the dry ingredients and pulse until they resemble crumbs of pea-sized and oatmeal flakes. Stir in the lightly beaten yolk a little at a time, pulsing after each addition. When the egg is in, process in long pulses – 10seconds each, until the dough forms clumps and curds. Stop and turn the dough out onto a work surface, and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough into a 9-inch tart pan. Don’t be too heavy handed. Freeze the crust for at least 30minutes or longer, before baking.

After the 30minutes or so, bake crust in preheated oven of 375 F degrees for about 15 – 20 minutes, until golden brown. Transfer tart pan to a rack and cool the crust to room temperature before use.

Soft Chocolate & Blueberries Tart (adapted from Baking from my home to yours, Dorie Greenspan)

3 oz bittersweet chocolate, finely chopped
2 oz milk chocolate, finely chopped
1/2 cup heavy cream
4 tbsp unsalted butter, cut into 4 pieces
2 1/2 tbsp sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
2 handfuls of fresh blueberries (or more if u prefer)
1 9-inch tart shell made with Sweet Tart Dough, fully baked & cooled

Preheat oven to 300 degrees F.

Put the tart pan on a baking sheet lined with parchment.
Place chopped chocolates in a large bowl. Bring the cream and butter just to a boil.
Pour the cream-butter mixture over the chocolate, let it stand for 30 seconds.

Working with a whisk/rubber spatula, gently stir the liquid into the chocolate – start in the center of the bowl and work your way out in widening circles. When the mixture is smooth, stir in the sugar, then the eggs and finally the yolk, ensuring no bubbles have formed.

Scatter the berries over the bottom of the crust, the pour the chocolate mixture over them.

Bake the tart for 30 minutes or so – the filling should not jiggle if you tap the pan and a knife inserted into the center of the tart should come out a little streaky. Transfer the tart pan to a rack and cool before serving.

up close with ms. luscious...

up close with ms. luscious...

a splendid dessert to go with coffee or tea. serve at room temperature for its best flavour and to savour the tart’s creaminess.


*the quest for the ultimate choc-chip cookie (…continued)


42 hours of waiting, nail-biting (maybe i exaggerated a bit…!), anxious and excited at the same time.

the results was spectacular rounds of morsels.

– tan golden body – crisp inside-out – caramelish flavour – chocolatey chocolate chips – dense internals – bite-size – oh so fragrant aroma throughout the whole apartment – i couldn’t stop biting one after another – my quest for my ultimate homemade chocolate chip cookie ended with this recipe, tweaked for my palate and our local palate – i’m practically on cloud*9 – JUBILANT.

ultimate cookie

ultimate cookie

if anyone ever doubted the effect of the hours of the cookie dough spent in the fridge have any effect on the result of your chocolate chip cookie……please stop doubting! You will not regret ever for waiting that few days to bake the cookies.

i practically stood in front of my oven for 18minutes to view the progress of my little darlings in heat! Crazy as it may sound, I was that obsessed.

take a bite...

take a bite...

Here’s the recipe i adapted from NY Times version to the availability of my supplies:

10 oz all purpose flour (you may use bread flour as suggested in the original recipe)
6 oz cake flour
1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp coarse salt (i used Himalayan salt)
10oz unsalted butter, softened
5 oz light brown sugar
4 oz granulated sugar
2 eggs (medium or large)
2 1/2 tsp vanilla extract
8 oz sweet chocolate chips (double if you use bittersweet chocolate chunks/chips)

Combine and sift flours, cinnamon, baking soda, baking powder & salt. Set aside.
Using mixer with paddle attachment, cream butter until smooth. Then add in sugars and cream again until light and fluffy.
Add the eggs, one at a time, mixing well after each egg.
Mix in the vanilla extract. Scrape down the sides of the bowl as necessary.
On low speed, stir in flours in few intervals. Stop when everything is incorporated.
Next add in the chocolate chips or chunks.
Wrap the dough in plastic wrap/cling film and refrigerate for at least 36 hours.
The dough may be refrigerated up to 72 hours max, used in batches if preferred.

……after waiting for a few days….

Preheat oven to 180 degrees C.
Scoop teaspoonfuls or tablespoonfuls of dough on your baking sheet, making sure to leave 1 – 2 inches space between them.
Bake until golden brown (around 15 – 18minutes), switching baking sheets at half interval (8 minute point).
Transfer the baking sheet to a wire rack for 2 minutes, then transfer cookies from baking sheet to wire rack to cool further. Cookies will feel soft when it is fresh from the oven, it will harden crisply once it is cool.

Yields around 120 cookies (if using teaspoonfuls).

stacked soldiers

stacked soldiers

♣ there u have it…the ultimate choc-chip cookie, waiting to be baked and be addicted with ♣
I can’t believe who would not!!!

the quest for the ultimate choc-chip cookie

as obsessed as every other home baker – i am determined to get a big tray of the best choc-chip cookies you can find on my dinner table! I have been wondering for quite some time, what was the secret to the caramelish yet crisp and addictive choc chip cookie of Famous Amos?

and i stumbled upon Orangette’s entry about NY Times recipe and ‘the story’…and i was hooked and intrigued and very excited..cuz i finally knew what the secret was. It was not the ingredients but the METHOD and the TIME. i breezed into the kitchen yesterday nite at 10pm just to get the cookie dough made and popped into the fridge! Forget about being tired from work!!! Now i am waiting…waiting for the 36hours to be up…and the results we shall see on Friday nite…………………….♥ CLICK HERE!