Monday, January 3, 2011
Friday, December 31, 2010
Baking From My Home to Yours by Dorie Greenspan
For the dough
4 ounces cold cream cheese, cut into 4 pieces (See Note below)
1 stick cold unsalted butter, cut into 4 pieces (See Note below)
1 cup all purpose flour
1/4 teaspoon salt
For the filling
2/3 cup raspberry jam, apricot jam or marmalade (I used apricot jam)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds) (I used walnuts)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar
For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.
3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)
To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)
Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.
Andddd this would be the aftermath... my mom wasn't too thrilled when she saw her kitchen haha!
Saturday, December 18, 2010
- 1 1/2 cups (3 sticks) butter or margarine, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Mini Morsels
- 1/2 cup finely chopped nuts
- Powdered sugar
PREHEAT oven to 375° F.
BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers (preferably your favorite holiday container).
Monday, December 13, 2010
· 1 cup(s) all-purpose flour
· 1/4 cup(s) granulated sugar
· 1/8 teaspoon(s) salt
· 6 tablespoon(s) cold butter or margarine
· 3 tablespoon(s) cold water
· 1 jar(s) (7-ounce) macadamia nuts
· 2/3 cup(s) packed light brown sugar
· 1 large egg
· 2 teaspoon(s) vanilla extract
Preheat oven to 425 degrees F. Grease 9" by 9" metal baking pan. Line pan with foil; grease foil.
Prepare Sweet Pastry Crust: In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle water, about 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With lightly floured hand, press dough evenly into bottom of prepared pan. With fork, prick dough in 1-inch intervals to prevent puffing and shrinking during baking.
Bake crust 15 to 20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack. Reset oven temperature to 375 degrees F.
Prepare Macadamia Filling: Coarsely chop 1/2 cup macadamia nuts; reserve for topping. In food processor with knife blade attached, process remaining macadamia nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined.
With small spatula, spread macadamia filling evenly over cooled crust. Sprinkle reserved chopped macadamia nuts on top. Bake 20 minutes, or until filling is set. Cool completely in pan on wire rack.
When cool, lift foil with pastry out of pan and place on cutting board; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half. Store at room temperature, well-wrapped, up to 3 days.
Sunday, December 12, 2010
Thursday, December 9, 2010
Yup, you heard me right: all-you-can-eat sushi. Chris and I usually go to Mr. Sushi in Wayne to stuff our faces until we're in a satisfied food coma, but since this place offered the same deal we couldn't resist. Actually, Sushi X offers the all-you-can-eat sushi at a price of $19.99 on weekdays, $21.99 on weekends, and half price for children (compared to Mr. Sushi which is $21.99 flat). Sushi X also offers all-you-can-eat on the regular menu, so you're not restricted to only sushi. My boyfriend and I are no doubt fatties-at-heart, so $19.99 all-you-can-eat everything seemed like a good enough deal for us!
If you do the all-you-can-eat, they give you two pieces of paper with items to chose from. All of their rolls, special rolls, hand rolls, appetizers, and meals are listed and you just get to check off whatever you want. Everything is made to order, not buffet style. As with any all-you-can-eat restaurant, they have rules: no sharing, you must eat everything on your plate before ordering more, and anything you don't eat will be charged at full price.
Chris started off with a miso soup and I started with salad with ginger dressing. Unfortunately, we both weren't starving, else we would have ordered an appetizer from the menu section. Chris said the soup was average, a bit on the salty side. My salad was average as well, however, the dressing was a bit watery. I always do like the ginger dressing to be more creamy, but that's just me being picky.
We both ordered three rolls for dinner. Unfortunately, we can't remember what exactly was in each roll though. Chris order the pink lady which was wrapped in salmon and tuna, another roll we can't remember the name of that had mango, crab meat, and tempura flakes inside and was topped with crab meat and a mango sauce, and a classic spicy salmon roll. The only roll that really stuck out was the mango roll. It was "refreshing" in Chris's opinion and had a unique taste to it.
I order the Yankee roll, another roll I can't remember the name of for the life of me, and a classic shrimp tempura roll. To be quite honest, they were all just mediocre. Nothing really stood out to me quite like the Randy roll from Mr. Sushi. Mmmm Randy roll how I love you.
In all, I'd have to say I probably wouldn't go back to this place. Although the selection of food was definitely a bang-for-your-buck, the rolls were just average.
Monday, December 6, 2010
Brrrrrr! Today was frigid. Right down to the bone cold.
After a weekend of no physical activity and lots of food, I was ready to get back to the gym. But as much as I tried, I couldn't bring myself to walk to the campus gym. That meant about 10 minutes walking in the freezing cold. Not going to happen today. P90X to the rescue!!
I’ve come to realize that going to the gym is half dedication and half willpower. I want the workout and I want the endorphins, enough that I fit a workout into my daily routine as much as humanly possible. However, I understand that it’s really difficult to get back into routine after the holidays and weekends of overeating.
We all know that Thanksgiving is a yearly excuse to overindulge and splurge on that second or third piece of pie, but this one day holiday – not to mention all the holiday parties that come after that - can easily be turned into weeks of lost gym time and unhealthy eating habits. No need to beat yourself up over your fourth helping of mashed potatoes, there are plenty of ways to get yourself back on track to keep those holiday pounds off.
4. Nutrition It’s okay to splurge once in a while, aka holidays, but there’s no reason to continue eating leftover pumpkin pie for breakfast. Keep the sweets to a minimum, and try to focus on whole grains, vegetable, fruits, and protein. Use this time between now and New Years to control what you eat. Also, remember that your stomach may have expanded just a tad over Thanksgiving break, so it thinks it needs more food to be full. Try eating smaller meals throughout the day to just satisfy your hunger and help get your stomach back its normal size.
More holidays are right around the corner, and now is the best time to re-start (or kick-start) your fitness routine. Don’t wait until after the holidays to burn off the extra winter pounds; starting now will make it easier to keep off any unwanted weight. It might be difficult to get a regime started, but trust me, you'll be happy you did!