Snowflakes Sugar Cookies

Snowflakes Sugar Cookies 3
Christmas for me is like a baking fever, I want to do everything almost in no time.
Baking cookies is such a tradition but you can agree with me that finding a good cookie recipe can be hard.
After a lot of trying and disappointments I ran on this great recipe from Rosie. Gave it a try with a few turns and voilà, cookies where delicious and above all they didn’t deform while baking. This recipe is a Keeper.
As mine in Law’s where leaving us for xmas to see the rest of the family, I had to come up with cute easy transportable gift for everyone and thats when the cookies came to save me. So I did 2 batches of these lovelies and had so much fun decorating them.
Snowflakes Sugar Cookies1
Snowflakes Sugar Cookies

Yield: Aprox 22 medium cookies
Recipe adapted from Sweetapolita

You will need:

  • 375 g of all-purpose flour, sifted
  • a pinch of salt salt
  • 230 g of unsalted butter, softened
  • 200 g sugar
  • 1 large eggs, cold
  • 1teaspoon of pure vanilla extract
  • 1/8 teaspoon of almond extract

In large bowl, sift together flour and salt. Set aside.

In your Kitchen Aid or electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy. Beat in the egg until well incorporated.

Add flour mixture and mix on low speed until thoroughly combined. Add the vanilla extract (in my case I add a little of pure vanilla powder cause its great)  and almond extract and blend. Scrape the walls of the bowl to better results.

Remove the dough from bowl, make a ball, and place on a large piece of paper film on your counter top. Wrap  the ball and then press down with the palm of your hand and make a disc.

Place the dough disc in the fridge for about an hour. I always wait cause in that way the cookies gets sharp edges.

Remove the disc and plastic wrap, place the dough on top of a large piece of parchment paper , then another sheet of parchment paper and roll it out. At the beginning its a little bit hard, but it will get easier I promise!

If you don’t have dough dowels like me, try to roll the dough until you get aprox the same thickness everywhere.

Preheat your oven to 180° C. Slide your parchment paper and dough onto a board, then place in refrigerator for about 20minutes. Remove from fridge, and cut your shapes using the cutters of your choice.

Place the cookies on a baking pan previously set with parchment paper. Place sheet with cookies into freezer for 30 minutes before baking.

Bake for14 minutes, or until edges are golden brown.

Cool sheets on wire racks. When the cookies are cooled you can start decorating with royal icing =D

Snowflakes Sugar Cookies 2

The cookies can be stored at room temperature in an airtight container for up to 2 weeks.

The Christmas day my mom in law distribute the cute cookie packages we prepare and everyone absolutely loved them. We receive so many calls and flattering messages for the simple but great gift.

I hope you all had an amazing Christmas and that  all your wishes come true.

Love,

Sara

Italian Biscotti

Hi I’m Sara and I’m doing Diet! =O Horror screammm!!
I’m so bad dieting, I have cravings all the time, there’s just something wrong in my head, as soon as I say the word diet, my body hurts and I need sugar. LOL
You know I’m all about pastry, so how the heck I’m supposed to do the diet? Well, with a lot of courage, water and sleeping I survived the 1st week! Yeahhh, so I needed to indulge myself and my hubs… Flavia, our Lebanese guest mentioned the other day, she loved Biscotti so, I said: Why Not! Biscotti it is!
Honestly, I never thought they where so EASY to make, takes a little time but when ready, these are just incredible.
Looking for the right recipe, I read some online articles about Gina DePalma and her Mosaic Biscotti, even saw a video and she is super funny so it was a “coup de foudre” and I went for her recipe with no hesitation.
I’m really glad I did cause they are so good.
Recipe by: Gina DePalma
Yield : Makes about 4 dozen biscotti
You will need:
  • 3 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks, plus 1 egg white for glaze
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 8ounces semisweet or bittersweet chocolate, coarsely chopped
  • 2 cups of hazelnuts, coarsely chopped
  • 2 cups whole, unsalted pistachios, coarsely chopped
  • 1/2 cup of cranberries
  • 1/2 cup of walnuts

In a medium bowl, whisk together the flour, baking powder and salt and set aside.

Using an electric mixer fitted with the paddle attachment, beat together the eggs, egg yolks, and 2 cups sugar on medium speed until pale and thick, Beat in the vanilla extract,

In this moment you can separate your dough in 2 parts as I did. In one bowl I added hazelnuts and chocolate chips to the dough, and in another I mixed in the pistachios, cranberries, walnuts and almonds.

You can substitute the nuts as you desire, even add some white chocolate =P, incorporate the nuts until the dough is thoroughly mixed.

Preheat the oven to 165°C . Lightly grease two large baking sheets with parchment.

Using floured hands, divide the dough into 5 equal portions, to do the right size log (mines where way too big and difficult to cut)

On a lightly floured surface, shape each portion of the dough into a log about 1 ½ inches in diameter and 1 inches long.

Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white.

Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly around 25 minutes.

Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
Reduce the oven temperature to 135°C.

With a sharp, serrated knife, slice the biscotti slightly on the bias into wide slices. (Mi knife its just So Bad)

Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 25 minutes more, or until they are toasted, dry, and crisp.

Cool the biscotti completely on the sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.

Enjoy with coffee, tea or even milk.

If you try them please tell me what you think.

By the way, I put way too much chocolate so the cutting process wasn’t very smooth. Next time I’ll put less =(

Advice: If you have an offset serrated knife, you will be in heaven cutting the biscotti slices. Mine is a bad knife so the cuts aren’t too pretty.

My rustic biscotti were great in taste so see you next time ❤

Bon appétit,

Sara

Fresh Mint – Chocolate Chips Cookies

My husband Arthur is a huge Mint fan.
He eats a box of “After Eight” (chocolate filled with mint) in 2 hours, he stole the mint leaves of my mojitos, and wants to add mint to every single savory recipe I do!

Oh God he is a nightmare, the worst part is that I’m not a mint fan! So, this week was a big deal for him, it was his graduation ceremony and he received a “mention très honorable” that is very important in France.

Certainly, I was really proud of my other half and I wanted to surprise him and reward his effort, so when less expected I started to do mint cookies when he was busy doing other stuff!

Oh Dear, when he smelled the mint scent coming out from the oven, he ran to see what I was doing! Surpriseeee face!
He was so happy, and stayed in front of the oven until the first batch came out!
He didn’t even wait until the cookies cooled down.


I tried them too and I was shocked of how delicious they were. So “parfumés” and balanced with the chocolate.
Pleasant surprise, I might say.

Note: This mint cookies are “strong” in flavor so eat one or two! Not the 15 at one time!

Fresh Mint-Chocolate Chips Cookies
(makes 15) recipe inspired by: Aurelie from Mes envies et Délices

  • 50 mint leaves (around)
  • 1 egg
  • 100 g of sugar
  • 100 g of Butter
  • 150 g of all purpose Flour
  • 100 g dark chocolate chips

In a stand mixer or blender (as I did) , Mix the sugar and the fresh mint leaves, until is all well mix, normally it forms sort of green dough.

Add the egg to the mixture and whisk. Cut the butter in dices and add it little by little to the mixture.

Once the dough is uniform, incorporate the flour in 2 times.
Mix with a spatula till well incorporated and add the chocolate chips.
Mix to distribute evenly.

Refrigerate the dough for 30 minutes.
Line a baking tray with parchment paper. Preheat the oven at 180°C.

Take out the dough from the fridge. With a tablespoon, start to form medium size dough balls and place them on the baking tray.

Bake for 12-15 minutes (depending the oven) or until you see the edges, turn to a light brown.

Let them cool and enjoy with a glass of milk.

Hope you Like them.

Love,

Sara

Dry Fruits & Oats cereal Apple Cookies

Baking is definitely a passion who takes time. You can’t bake if you are in a hurry of if you just have 5 minutes to indulge yourself.
It will be great to have all the time in the world to do those delicious treats we all love, but I’m certainly convinced that you can bake fantastic cookies with only half an hour. Yes! you heard (read) right! only half an hour for great cookies.

You might be wondering, how the heck I could do this?… Oh well! here is the story. Jess is the master mind behind “A Lot On Your Plate” blog. Another sweet tooth and organization victim, so our dear Jess came up with a great idea, and is hosting the first ever “Use what you’ve got” bake-off! How great is that?
Long story short, we have to prepare a simple, delicious, easy to make and non time consuming recipe. This 1st bake-off theme is: COOKIES!!!

So I got all excited, and dived into my fridge and kitchens cabinets to check what I have… mm I wanted to keep it simple, I was thinking apples and oatmeal involve, my very favorite cookies. But I wanted to give them a twist so instead of oatmeal, I grabbed my Dry Fruits & Oats cereal. I love it! its like a loose granola with dried raisin, coconut, banana, nuts and Oats. Very healthy and organic.

This cookie dough recipe, took me no time! Imagine that I was doing the laundry and vacuum at the same time!

I hope this yummy cookies make me win the Bake-off (fingers-crossed)
So here is the recipe:

Dry Fruits & Oats cereal Apple Cookies

makes about 15 cookies

Preparation time: 15 min
Baking time: 12 – 15 min

Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cups of oatmeal & dried fruits cereal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon of baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 red apple cut in small dice
  •  2 tablespoons milk

In a small saucepan over medium-low heat or in the microwave, melt the butter. Set aside and let cool.
In a bowl, combine flour, salt, baking powder, Dry Fruits & Oats cereal and cinnamon, Mix until well combined. Set aside
In a large bowl add the butter and whisk in sugars, stirring until smooth. Then, add in the egg and vanilla, whisking until smooth and creamy.
Little by little (3 parts) begin to stir in dry ingredients, with a rubber spatula or using your hands if necessary to bring dough together.
Incorporate the milk, 1 tablespoon at a time and and fold the dough.
Optional: Refrigerate dough for 10 minutes.

Preheat oven to 180°C.
Line up your baking pan cover with a a nonstick baking sheet. Using an ice cream scoop, a spoon or your hands, form medium size flat dough disks. Grab a few apple dices and push them into the dough. Place the dough disks on the baking pan, with about 2 inches separation.
Bake for 12-15 minutes, or until bottoms and edges are golden.
Let cool and enjoy them with a glass of milk.

I sprinkle them with melted toffee (caramel). Yumm is all I can say.

I hope you like this super easy and quick cookies, as much as I do!

Bon appétit,
Love,

Sara