The Yellow Spoon

So it has been almost a whole semester since i've really gotten around to doing any baking worth mentioning... this is. I got it from David Lebovitz enjoy

Chewy Oatmeal Raisin Cookies
About 36 cookies
Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).


1 cup flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
1/2 cup dark raisins (or dried cranberries)


2 baking sheets lined with parchment paper, foil, or silicone mats


1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.


2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.


3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.


4. Stir in the dry ingredients, then the oats and raisins.


5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.


6. Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according to Nick. Rotate baking sheets during baking for even heating.


(I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.)


Storage: Once cool, store the cookies in an airtight container at room temperature.

Well adding to the joy that this week has been (smell the sarcasm) starting classes again, roomie drama, Mars acting weird and freaking me out, this cake was the cherry on the top of my sundae. Not only did I forget that molasses is far from anything i desire to eat, but the lack of any real cake in this cake pissed me off.

Next attempt will be to use some lemon flavoring and a honey/almond granola topping (chewier granola more so than the crunchy kind.) Updates to come... I dont recommend using the recipe I used.. Oh miss Swanson you let me down for the first time ever! *tears*

I figured, it has been a while since I've posted anything desserty and considering this morning was the first truly beautiful morning in a while, today should be the day! The market was bustling, a little smaller than the normal Saturday crowd but still a good turn out. I've notice that I get quite a few odd looks when I go out in public, I don't know why, but if you do let me know! haha. One thing over-powered the air this morning and it was the sweet crisp smell of fresh peaches and nectarines. (inspiration) This is such a wonderful dessert for a weekend bunch or late night dinner treat, nothing too heavy and the perfect size for three bites. The recipe it self is really quick and simple, I made my own pie crust but to simplify things you can just use a store bought one... really unless you enjoy trying to perfect a crust every time, its not worth the hassle.




Peaches and a Sweet Cream Tart

• 1 9" disk of store bought pie crust cut into 3 inch circles, I just used the top of a glass
• 2 ripe peaches, halved pitted and diced
• 1/4 cup blueberries
• 1/2 tsp. vanilla extract
• 2 tsp. Honey
• 1 tbs. brown sugar
• Juice from 1/2 small lemon
  
• few sprinkles of ground cinnamon
• pinch of lavender
  
• 1/2 pint heavy whipping cream
• 1/2 tsp. vanilla
• 1 cup. powdered sugar

Preheat the oven to 450. Using either a cookie cutter or the rim of a glass, cut circles out of the pie crust disk, and place them inside a standard cupcake pan. (poke holes in the bottom, so that they don't get too puffy) bake in oven for 8-9 min until lightly browned.

In a small sauce pan add diced peaches, blueberries, vanilla, honey, brown sugar, lemon, cinnamon and lavender.
Heat over low heat until flavors combine, about 5 min, stirring occasionally. While that is simmering away start making the whipped cream.

Tips for whipped cream, place beaters and bowl in the freezer prior to making the whipped cream. the colder the better. Simply add the heavy whipping cream, vanilla and powdered sugar in the bowl and whip on high speed until stiff peaks form, careful not to whip too much you want to keep it light and airy.

to assemble the tarts, place cooled pie disks on a plate, spoon some whipped cream on top and then top with the fruit mixture. Add mint leave for decoration if you'd like, I didn't have any and I wasn't going to try to fool you with some parsley.. lol.

I just want to say that I seem to be a little "not all here" today, I woke up made my oatmeal and instead of adding a little soy milk, I added Orange juice....But I didn't even realize that until i took the first bite. Let's just say that brown sugar, cinnamon and orange juice are not a good combo.  Yesterday though, when I made this bread, was a lot more cooperative.
Waking up, my normal routine of market, tea, and dog walk was interrupted by a wonderful thunderstorm! I love waking up on a weekend (but only on weekends, because you dont  have to do anything) to thunder and lightning, the rumbling seems sooo soothing and the patter of the drops on the roof remind me of the cottage up north.
I was doing our weekly, and I use that term loosely, clean out of the fridge session when I noticed that I still had 4 zucchini left from last weeks purchases. The quest began....... the perfect zucchini bread, warm and fluffy, spiced and sweet, and then INSPIRATION! curry.

Zucchini Bread ala Swanson

• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup fine grain natural cane sugar or brown sugar, lightly packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• the zest of one lemon
• 3 cups grated zucchini (about 3 medium), skins on.
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 tablespoon curry powder

This recipe was inspired by Heidi Swanson, pretty much its the same recipe just a few minor changes. She is probably the most influential woman in my current cooking career. The photos, the flavors... the stories, you can't find talent like that everyday! This is probably some of the best zucchini bread that I've tasted recently, of course we all have our preferences, but I think the curry powder adds a little wonderment to the average taster, a little "boom boom pow" (for shanin, CLAP) Definitely worth a try. Ooh and don't forget that you have to eat any zucchini bread fresh out of the oven with a dollop of margarine.

Kudos must go to Regina Spektor for the inspiration for this title. Its a strange thing, love. I love my dog, I love my iPod, and I love the combo of Lemon and Poppy Seed. Though not too many people produce this perfect match to my taste. I like the fresh sent of the lemon, i want to taste the crispness of the peel. I want to have the poppys linger on my tongue. So for two weeks straight I made nothing but Lemon & Poppy Seed desserts, from cupcakes to cookies, biscotti to pies. I had many successes and a few failures but I'd rather focus on the good haha.

Lemon Poppy Seed Cookies
So again, a late night craving lead to the creation of this wonderful cookie... I wanted a lemon poppy seed muffin but all the good recipes that I could find had sour cream or yogurt in them, tragic!! soo instead I settled for a cookie. It has a sugar cookie texture but a nice combo of lemon vs. poppy

• 2/3 cup of sugar
• 1/2 cup of butter, room temperature
• 1 egg, room temperature
• 1 tablespoon of lemon extract
  
• 1 1/4 cup of flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
  
• Pinch of salt
• 1 tablespoon of poppy seeds

Lemon Poppy Seed Biscotti
So I've been on this biscotti kick lately, and before recently I never realized my love of this wonderful cookie. To me, biscotti is like the perfect combination of making bread, and making cookies. I've been having my "pregnant lady" cravings for lemon poppy seed and figured that I'd give it a shot. Much to my surprise, these cookies came out perfectly. Normally lemon poppy seed leaves me wanting more lemon but these cookies are a delightful blend.

• 1/3 Cup Butter
• 2/3 Cup Sugar
• l Tablespoons Finely Chopped Lemon Zest
• 1 1/2 Tablespoons Poppy Seeds
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Lemon Extract
• 2 Eggs
• 2 1/2 Cups All-purpose Flour
  

This experiment started because recently when looking through other blogs, and magazines, I started to notice that everyone and their brother have been using Lavender in more dishes than I have fingers. I figured why not give it a try? Who does like chewing on a plant inside of their cookies? (Lord knows that I do!) After trying numerous recipes using lavender I came to this creation.

Lavender Scented Shortbread Cookie
Bake 400
12-15 min

• 2 cups Flour
• 1/2 tsp vanilla
• 1/4 tsp lemon extract
• 1/2 cup lavender sugar (recipe follows)
• 2 sticks butter
• 2 tbs. oats
  

Cream butter and sugars add vanilla, and lemon and then add flour.
Roll out dough on floured surface then place on baking sheet. Refrigerate for 30 min, then bake until lightly brown on the edges.
Lavender Sugar Recipe
In a food processor-

• 2 tsp. whole lavender
• 1/2 cup sugar

blend until combined.note. If you make the sugar a few days in advance the flavor is stronger! Think about it!