Homemade Oreos

Sigh, fall - or potluck season, as it were! I decided that it was about time I bring something other than brownies to my first potluck of the season, though whatever I brought would (obviously) still be a dessert item. Flour Bakery had taught me the tastiness of a baker's oreo, so I thought I'd try creating my own version of this surprisingly complicated but delicious cookie. Here is the recipe I used, which is cobbled from various online sources with personal modifications. My commentary on the process is in italics.

• 1 1/4 C all-purpose flour
• 1 1/4 C sugar
• 1/2 C unsweetened cocoa
• 1 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 1 1/4 sticks unsalted butter, room temperature
• 1 large egg
• (frosting) 1 stick butter, room temperature
• (frosting) 1 8oz. block cream cheese, room temperature
• (frosting) 4 C confectioners' sugar
• (frosting) 1 t vanilla extract

1. Preheat the oven to 375 F.
2. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt until uniform.
3. Using an electric mixer at low speed, beat in the butter and then the egg. Continue mixing until the dough is a solid mass.
4. Place rounded teaspoons of batter on a parchment-lined baking sheet, approximately 2" apart. Slightly flatten the dough. I spaced the cookies less than 2" apart to maximize the number baked per sheet (25). I should have heeded this recommendation, as most cookies had baked into each other. I cut them apart when they were just out of the oven and still soft, so no harm was done in the long run.
5. Bake for 9 minutes, rotating the sheet halfway through. Cool the cookies on a rack afterward.
6. (frosting) Cream the butter for 2 minutes. Add the cream cheese and vanilla, and mix well. This is a beautiful blend!
7. (frosting) Gradually add confectioners' sugar until the desired consistency is reached. I used 4 cups, but could have used more. The consistency was more like spreadable cake frosting than the stiff cream of the storebought oreo.
8. (assembly) Put frosting in either a pastry bag with a 1/2" tip, or a ziplock bag with a 1/2" tip cut out. My non-pastry-bagged self had to use the improvised ziplock. I regretted this within a few minutes.
9. (assembly) Add 1 T frosting to the center of one cookie. I couldn't get the frosting to come steadily out of my bag. Intense squeezing ruptured holes all over the ziplock, so that thick streams of frosting shot haphazardly about my assembly area. After sponging frosting off my clothing and cleaning up the spillage, I admitted defeat and took to the holey bag with a knife, using the utensil to spread frosting on my oreos per usual frosting applications.
10. (assembly) Place another cookie on top of the frosted cookie, and press lightly to spread the frosting to the cookies' edges. I had a lot of frosting, so my oreos were robustly filled! The average finished oreo measured 2" to 2.5" wide, and a little over a half-inch tall.

Behold the finished product!

This recipe made 30 total oreos - 60 individual cookies, and enough frosting to stick sets of two together. The cookies were crisp and crunchy on the outside and soft in the middle, which was a surprising variance considering their thinness. They softened over time, probably due to the proximity of moist frosting, which actually helped one take the best possible bite - a bite into a softer cookie does not displace as much frosting! They tasted like an exceptionally cocoa-y, buttery devil's food cake. The frosting was very smooth and creamy, with a cream-cheese tanginess that cut through the sugary sweetness. The flavor pairings were great - the cookie's butter and frosting's cream cheese amplified the perception of the other flavor, and the comparatively bitter cocoa powder was tempered by the powdered sugar. The contrasts in texture and density were also notable - the cookies were light and grainy, while the frosting was heavy and smooth.

My fellow potluckers and I were very happy with the outcome of this recipe, though I wish the execution had not been so troublesome. Maybe I'll have to get some pastry bags and hope for better results! I would make this recipe again in my quest to approximate Flour's quality in baking. :-)

Cupcake Conveyance

As you may have read earlier, my Cupcakes & Cocktails class provided me with plenty of little baked goods to enjoy over the following days. They posed a question to me from the confines of their pastry box: what if you want to eat some of us at lunch? How can you bring us to work without messing up our frosting? Fortunately, I had the answer waiting in my kitchen cabinet.

The Cup-a-Cake container is perfectly shaped to hold one cupcake. Its interior plastic prongs dig gently into the side of the cake portion and hold it securely in place. It snaps shut nice and tightly. You can toss the container around as much as you'd like, and the cupcake won't budge! The frosting remains intact!

I would highly recommend investing $3 in one of these contraptions if you ever think you may want to move about with a cupcake...and yes, I enjoyed this happily-conveyed sangria cupcake at work. Yum!

Cupcakes & Cocktails

I recently attended an exceptionally fun Cupcakes & Cocktails class at the Boston Center for Adult Education! 14 or so students came together in a large, well-equipped kitchen to be guided through the creation of three cocktails and three alcohol-infused cupcakes. I had expected the class to be more of an intensive learning experience than it was, but I came away with a few good tips and more than a few good memories. While each student got their hands in the pot - or rather, the mixing bowls and the ovens - at least once throughout the course, I was unusually lucky by getting to craft all three cocktails in addition to performing the expected baking tasks. I guess that's what happens when you (unintentionally) take a seat by the drink station!

So, what did we make?

• Birthday Cake shots - pineapple juice, amaretto, and vodka shaken to the point of frothiness and then decanted into glasses, topped with whipped cream and sprinkles. This most cake-like of libations was simply adorable, and tasty too.
• Jello Shot cupcakes - strawberry box mix plus strawberries and coconut rum, baked and then drizzled with un-set (liquid) strawberry jello. The frosting was simply pulped strawberries mixed with butter and more than one bag of powdered sugar. The cupcakes were topped with small squares of "mosaic" jello, which was an aggregate of small cubes of different-flavored jellos mixed together with plain gelatin. The cake itself was slightly too moist for the comparatively-thin consistency of a box cake. I couldn't detect any coconut or rum flavors, but the strawberry flavor was out in full force thanks to the incorporated berries and colorful jello drizzle. The frosting was faintly berry-flavored, assertively sweet, and surprisingly stiff. The jello was, well, jello.
• Sangria - macerated apples, peaches, orange slices, and lemon wedges steeped in a mixture of shiraz spiced with cinnamon and cloves, Grand Marnier, and apple juice. The result was a good, dark, winey sangria with plenty of sweet and juicy fruit.
• Sangria cupcakes - melted chocolate chips, cocoa powder, and red wine mixed in to a standard cake recipe, baked, and then topped with wine frosting and wine-soaked fruit compote. The very dense, finely-crumbed cake was robustly chocolatey, and there was a hint of berry jam flavor thanks to the wine. I think this treat had the best cake of the three. The frosting was like eating a concentrated dessert wine (sugar-wise, not alcohol-wise!), and while several fruits were used in the boiled wine compote, only the pineapples retained their shape and distinctive flavor. The strawberries and blueberries were lost to the wine.
• Apple Cider hot toddies - hot mulled cider and a shot of whiskey poured over a pat of spiced butter, garnished with whipped topping, a cinnamon stick, and spiced graham cracker crumbs. The resultant drink was warm and comforting, with just the right balance achieved between a kick (generous spicing, alcohol) and smoothness (whipped topping and melting butter). The highlight of this drink was the butter, which had been softened in its plain state and then blended with brown sugar, nutmeg, and cinnamon. I'd love to make my own spiced butter, and use it for more than just drinks!
• Tiramisu cupcakes - vanilla buttermilk cupcakes cut in half, with espresso-Kahlua syrup poured over the cut edges. The cupcakes were then reassembled with a dollop of marscapone-Kahlua frosting holding the halves together. The tops of the cupcakes were decorated with another dollop of frosting, plus some chocolate shavings. This was an excellent cupcake! I love the dense yet creamy-smooth texture achieved when baking with buttermilk and cake flour. The coffee flavor additions really shone against the plain cake canvas, and the marscapone frosting was unexpectedly airy and creamily smooth. It had none of the crystalline, faintly-crunchy texture of the stawberry frosting, though similar quantities of powdered sugar were used. I thought it complemented the cake very well, and I enjoyed the fact that it used so much dairy - it was almost as if I were eating a latte instead of straight-up espresso.

Here are some pictures from the class!

I really appreciated getting to work on several involved baking recipes and trying my hand at mixology. I even got to helm a KitchenAid standalone mixer - the appliance of my dreams! - as it whipped up some delicious frosting for our little treats. While a to-go box of 12 leftover cupcakes and all remaining strawberry frosting were delicious takeaways from the class, I hope the more practical skill- and knowledge-oriented takeaways will have more staying power. What are some good tips that I learned in this class?

• Macerate your fruit. Toss the fruit you plan on using in baking, or a drink, with sugar, and let it sit for 20 minutes or so before use. The sugar, by creating a solvent imbalance with the fruit, draws the juices forth from the fruit and releases the fruit's flavor. I really noticed the beneficial difference made by this process in the sangria and the strawberry frosting.
• Spices are welcome anywhere. I feel like a whole new world has been opened to me now that I am acquainted with spiced butter.
• Use an ice cream scoop when filling cupcake liners. The amount of batter held by the 2oz. half-sphere scoop is usually just right, and if it isn't, it's a lot less messy to correct the amount with a clean-edged scoop than a runny spoon.
• Don't fill your cupcake liners more than 3/4 full. That may be common knowledge, but as a traditionally overenthusiastic filler it was good for me to hear.
• Frosting shouldn't flow. When whipping up frosting with a mixer or beater, you can tell it's ready when you lift the whisk attachment from the frosting. It should stay static, in a column of sugary goodness, between the elevated mixing apparatus and the bowl.

I do wish I had learned more about baking with alcohol, since it's not as simple as arbitrarily replacing a "dry" recipe's wet ingredients with spirits and such. Fortunately, I have a new cookbook that should educate me on that topic.
 
Here's to baking, drinking, and any combination of the two!

So Many Cookies

The Finale desserterie chain recently added a new treat to their restaurant menu, just in time for the fall season and its attendant comfort-food cravings! The menu suggested that the Cookies and Cream dessert offered more, quantity- and variety-wise, than their other plated desserts. I was already familiar with Finale's smaller, fancier indulgences, so I was eager to try something potentially bigger and better. Plus, I knew a plate of warm cookies would feel oh so cozy on an unexpectedly chilly September evening.

As you can see, we have an eclectic cookie assortment, accompanied by a vanilla gelato float crafted with Izze blackberry soda and garnished with white and dark chocolate wedges. This fizzy, fruity float counted as the cream. The cookies, moving clockwise from the float, are:

• Chocolate Chip - a basic cookie filled with melty chocolate slivers. The batter had run rather thin, resulting in a crispy, crunchy cookie - but, this contrasted so nicely with the warm, gooey chocolate bits.
• White Chocolate Cranberry - huge white chocolate chunks, plump cranberries, and small walnut pieces studded a chewy, buttery mound of a cookie. I was really impressed with the robustness and quality of the mixins, as well as the base batter's flavor.
• Brownie - a fairly basic fudge brownie topped with sweet, smooth chocolate ganache.
• Oatmeal Raisin, 3 scattered across plate - alright, I'll admit it. I left these behind. Readers who know my distaste for raisins will understand.
• Linzer - this unusual spice dessert has a cookie base spread with raspberry jam, with dough latticed over the jam layer. This made me think of holiday treats, with plenty of assertive spices that were suggestive of gingerbread.
• Snickerdoodle - a light sugar cookie coated in cinnamon sugar. This wasn't a traditional snickerdoodle in the sense that I know, as the spice was not mixed throughout the batter. Still, Finale's airy version was a welcome respite between bites of heavier cookies.
• Raspberry Shortbread - a thin layer of raspberry jam and evenly-distributed small-crumb streusel topping cover a soft, buttery, salty shortbread cookie. A real winner, probably my second-favorite dessert of the bunch.
• Peanut Butter - a crumbly, dry, and intensely nutty peanut butter shortbread.
• Whoopie Pie - I thought this "pie" might be the best cookie on the plate, so I saved it for last. Goodness, was I correct! Two sizable chocolate cookies - which are stiff but chewy, surprisingly fudgy and almost brownie-like when bitten, and exploding with full dark chocolate flavor - sandwich a thick smear of fresh, tangy white chocolate cream cheese frosting. I wish I had been given 3 of these beauties instead of 3 oatmeal raisin cookies! I made a mental note that the whoopie pies can be ordered individually at the desserterie's to-go counter.

So many cookies, so much dessert! Tasting each cookie was like unwrapping a new present. Dessert as entertainment, even.

Apparently Finale has a prize for whomever manages to eat this entire dessert, but the waitress had not yet seen anybody do so and win it. I put forth a valiant effort and ended up taking home bits and pieces of most cookies. I would definitely order the Cookies and Cream again, as it was delicious; fun; and, considering my little bag of leftovers, two desserts in one! I should also mention that this sweet abundance costs the same as Finale's finer, tinier treats, so it's a great value as well.

Summer Restaurant Week 2010

Where did I eat this Restaurant Week?

 

Masa, on the eastern border of the South End, serves delicious Southwest-style food with occasional New England influences. It's one of my favorite Boston restaurants. Since I hadn't been there for dinner in a while, I thought it was worth going back to try their Restaurant Week menu. With a sangria margarita in one hand and a fork in the other, I enjoyed a great meal! I had a flavorful yellow gazpacho for my appetizer, and ate a smoky, pungent, and moist achiote chicken breast with yucca fritters and corn-avocado salsa for dinner. I ordered a chocolate truffle tamale for dessert, but was presented with a molten chocolate cake (apparently the tamale did not exist?). Fortunately, Masa's MCC was unique and enjoyable. I would describe its texture as somewhere between a flourless chocolate torte and a typical MCC - in other words, it wasn't exactly molten, but was delightfully soft and gooey throughout. It had a deep, creamy chocolate flavor that made me think of chocolate mousse in cake form. The cake was complemented by a generous drizzle of sweet and tangy raspberry sauce, plus a small scoop of vanilla bean ice cream that melted over the warm dessert. Clearly, I'm loving chocolate/raspberry duos this month! A thorough dusting of powdered sugar and a sprig of mint added to the presentation. I may have had a better dessert here once upon a time - a rustic apple tart, perhaps? - but I can't complain about this fresh and tasty molten chocolate cake.

Since I consider myself a Harvard Square regular, I am somewhat embarrassed to say that I had never been to Casablanca before this meal. I look forward to returning to the subterranean Mediterranean restaurant, as I enjoyed their Restaurant Week menu. My appetizer was grilled mission figs with prosciutto, Vermont blue cheese, and balsamic drizzle; I then had salmon with fresh tomato salad and yogurt tahini as my main course. Even though the waiter recommended the local-blueberry creme brulee, I could not say no to the unusual-sounding flourless chocolate-polenta cake with Chantilly cream, creme anglaise, and strawberries. The cake was rather dense and somewhat dry, but it fortunately didn't fall apart or crumble during eating. I could not taste the polenta, but it definitely gave the cake a sturdier texture than flour would have done. The flavor was that of assertive cocoa powder rather than deep chocolate, which I attribute to the relative lack of moisture. I also noticed that there wasn't much sugar in the cake, though its accompaniments made up for its lack of sweetness. The custardy, lightly-vanilla creme anglaise clung to the cake, and the airy, sugary Chantilly cream had a smooth, cool mouthfeel that lightened each bite. I'll keep my eyes open for polenta cakes going forward, as I'm curious about what varieties are out there (moister, sweeter, etc). I'm glad I expanded my dessert horizons with an unconventionally-"leavened" cake!

The Birthday Cupcake Society

To say that my birthday involved cupcakes would be an understatement.

I started the day by having brunch at Flour Bakery's Central Square outpost, which included one of their impossibly rich and chewy chocolate cupcakes with airy vanilla frosting. I'll let this picture do the talking.
I thought my daily cupcake quota - hitherto an unimagined and unnecessary metric - would have been filled after Flour's contribution, but this was not the case. Imagine my excitement when Greg presented me with a box of Sweet cupcakes later that afternoon! I have discussed Sweet here before, but the delights within that birthday box deserve honorable mention. From left to right in this picture:

• Lemon - dense, lightly-flavored lemon vanilla cake was topped with tangy lemon frosting and a lemon candy. I would rather have assertive citrus flavors in baked goods, especially in ones as substantive as Sweet's. The frosting, however, was lemony enough to compensate for the cake's blandness. I could easily eat spoonful after spoonful of lemon frosting!
• Lemon Raspberry - the same lemon vanilla cake was injected with a generous glob of raspberry jam. Their signature vanilla frosting, which may or may not have had a hint of lemon flavor, was the third contributor to a triumvirate of complementary textures (much like their Red, White, and You cupcake). The best bites included cake, frosting, and jam! A raspberry on top was a cute and tasty touch.
• Chocolate Vanilla - cheerfull yellow sprinkles coated the cupcake's first dollop of vanilla frosting, which in turn was topped by an elaborate frosting peak. This frosting was so delicious and creamy that I paid less attention to the chocolate cake beneath. The chocolate cake was as rich as the vanilla cake, though less sugary and somewhat drier.
• Chocolate Chocolate - yes, I loved this cupcake's purple sprinkles. Fortunately, the cupcake's chocolate flavors were equally pleasing. The bakery's dense, sugary frosting is especially delicious with creamy milk chocolate blended in.

So, my birthday's cupcake quota was stretched a bit. I enjoyed the Lemon Raspberry confection that evening, and consumed the others - at a rate of one per day! - later.

Then, I went to New Hampshire for a few days' fun with the family. I knew there would be a birthday dessert waiting for me. I was looking forward to my mom's beloved dark chocolate layer cake with peppermint frosting, so I had a cat's reaction of alarm plus curiosity when I saw a baker's box on our kitchen counter. So much for what I had been told! That's right, I wasn't getting my traditional cake. I was getting cupcakes - the best cupcakes I've ever had.

Windham's Shabby Chic bakery is a recent addition to the New Hampshire dessert scene. Within 6 months of opening, they won all sorts of acclaim, including a feature on New Hampshire Chronicle and a cover mention for Best Cupcakes in New Hampshire magazine's 2009 Best of NH issue. After eating a few of their delightful confections, it is easy to see - and taste! - why. I had four different cupcakes, all variations on the same basic chocolate cake with light, creamy buttercream frosting. For the record, each cupcake measures slightly less than 3 inches in diameter and slightly less than 4 inches (frosting and topper included) in height! Here are the treats in the order they were eaten:

• Chocolate Salted Caramel - this cake had extremely salty, slightly-crystallized caramel swirled within the batter. The saltiness actually shocked me at first until I embraced the union of flavors in each gooey bite - chocolate, caramel, and salt, oh my! - as well as the sweeter caramel frosting. I felt like I was eating a moist, chewy caramel brownie rather than a cake! The light frosting reminded me of dulce de leche, and was only slightly salty; you do have the option of picking flakes of fleur de sel from its exterior. Sweet caramel drizzle ran down the sides of the frosting, and a chewy dark-chocolate-covered caramel marked the top of the frosting peak.

• Chocolate Raspberry - raspberry puree was mixed throughout the chocolate cake to create the most successful dessert of this bunch! The tart, fruity puree complemented the cake's smooth chocolate sweetness, and moistened the batter so that both flavors shone. Each bite was deliciously fudgy, and there was a nugget of puree at the cupcake's center. Of course, the raspberry frosting was equally excellent! The pale pink buttercream had tiny pieces of fruit mixed in, and really tasted like a whisper of raspberries and cream. The topper was a fudgy chocolate with a sour berry coating.

• Chocolate Mint - no mint syrup saturated this base cake. Instead, small pieces of dark mint chocolate and light-green white chocolate studded the batter. The candy bits were dry and hard, so the cupcake had none of the gooey fudginess noted above. The candies' fresh mint flavor lightly permeated the batter. The pale green buttercream frosting featured a stronger, more pungent mint. I prefer sweet peppermint to fresh mint, so I was slightly disappointed in this cupcake. A chocolate-covered malted milk ball with a gorgeous robin's-egg coating topped it all off.

• Chocolate Peanut Butter - when devoid of mix-ins, Shabby Chic's standard chocolate cupcake is moderately chocolatey-sweet and somewhat dry, with a coarse crumb. This basic cupcake was paired with the most decadent of frostings. As you can see from the picture, the peanut butter frosting departed from the usual Shabby Chic buttercream by being thick - so thick that it was more like dense peanut butter ice cream than frosting! The taste echoed the texture, suggesting incredibly sweet and milky peanut butter. Clearly, a lot of actual peanut butter went into it! The frosting became somewhat crusty on the outside after spending a day in my refrigerator, but the inside remained creamy. I was blown away by the frosting's richness and how it paired so well with the chocolate cake. The cupcake was topped with a milk-chocolate-covered peanut.

What excellent cake varieties and frosting flavors! I am so glad that my family saw Shabby Chic's press, realized the cupcakery was only minutes from our home, and decided to give it a try. I look forward to returning to this adorable desserterie to try some more treats - maybe a vanilla cupcake with orange or lemon swirls?

...as if 9 cupcakes in 8 days weren't enough! Happy Birthday to me. :-)

OMG!

I went to Stonewall Kitchen's flagship store in York, Maine this past weekend, and stopped by a nearby farmers' market afterward. This market had the usual assortments of fresh veggies and baked goods, but one baked-good display caught my eye. Kate's Designer Delights was advertising a treat called the OMG. Having used that phrase to a fault, I had to investigate its dessert incarnation. OMGs are essentially 5"-diameter tarts, with a shortbread crust and the filling/drizzle of your choice - either homemade caramel with milk chocolate, or raspberry jam and white chocolate. I chose the caramel-filled OMG since Stonewall Kitchen had satisfied my jam needs just minutes before.

The dessert's name couldn't be more appropriate! The shortbread base was deliciously buttery and soft, yet still crumbly, and much thicker than the usual tart crust. A shortbread lover like myself would be overjoyed. The caramel, in a layer approximately 1/8" thick, was thick and sweet. The minimal chocolate drizzle was smooth, milky, and flavorful, so I wish there had been more chocolate. Each bite melted in my mouth, and the sweet butteriness of it all was oh so pleasing. I wish I had thought ahead to purchase another, as the caramel-shortbread combination is too delicious and too rare.

OMG, indeed!