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Louis Remolde: The Single Baker

Palmiers-Elephant Ear- Cookies


Easy Breezy.

These cookies are so easy and delicious.  They look like they would be hard to make . We hear the word Puff Pastry or French Pastry and think ” Oh God No Its Gonna Take Hours”. But one shortcut saves the day. STORE BOUGHT PUFF PASTRY.  Yep sometimes alittle help does wonders! 

These cookies are perfect for the Holidays. Why not add something new to your cookie list or omit one of the classic you do every year. 

Ingredients 

 1 box store bought Puff Pastry 

1/4 cup sugar plus 2 tablespoons separate 

1/4 cup chopped nuts (pecans or walnuts)

2 teaspoons cinnamon 

1 teaspoon nutmeg 

1 egg 

1 tablespoon water 

Working one at a time . 

In a bowl add sugar, nuts, spices. Mix,set aside.  In another bowl whisk egg and water . Set aside. On your work surface sprinkle 2 tablespoons sugar. Take puff pastry opened and lay flat on sugar .press gently.  In the center place 2 tablespoons of filling. Then fold the sides in one by one leaving a 1/4 inch gap. Brush the folded sides with egg wash . Then place more filling just on one side . Fold over the side without filling press gently onto the other piece. 

Cut 1/4 in . Place on  parchment paper baking sheets about 2inches apart.

Then do everything again for the second sheet of puff pastry.  So the one thing you need more of is the 2 tablespoons sugar. I like to clean my space and start with new sugar. The filling and egg wash is enough no need to make more . 

Bake 400° for about 15-17 Minutes. 

Let rest on pan a minute or two.

Place on rack to cool.

These beauties keep in an air tight container….but to be honest they are so easy they can be done the day of ! 

Recipe adapted from YouTubevideo by Diana DeLa Fuente . Follow her she is Great . 

Christina Tosi’s Salt-and-Pepper Cookies 

Christina Tosi is one of my favorite baker/pastry chefs. She is the Head Chef at Momofuku Milk Bar bakery. Christina is not afraid of mixing things up in the kitchen and adding whatever she wants. Thats why I love her style.  

Below is her Famous Salt and Pepper Cookies.  I have made these over and over and my People all are amazing everytime they take a bite. 

These cookies are a Mix of a Sugar and Butter cookies.  With hints of pepper and salt . Another great thing about these cookies are that the dough freezes well . I usually make a large batch and wrap half and freeze for whenever days. For best results place batter on parchment paper roll into a log . Wrap and rewrap with plastic wrap. Freeze! 

I also found it easier that after the batter is mixed to place the mixing bowl in the refidgertor for about 7mins or so. Then scoop them on to a baking sheet. 

Makes about 3dozen 

Ingredients 

4 cups of All purpose flour 

2 Tbsp. Kosher Salt 

4 tsp. Freshly Ground Pepper (add more if you want a real pop) 

1 tsp. Baking powder

1/2 tsp. Baking soda

1 lb. Aka 4 sticks (yep buttttta) unsalted butter, softened 
3 cups of sugar

2 large eggs 

In a large bowl, whisk the flour with the salt,pepper,baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle,  beat the butter and sugar at medium speed until light and fluffy,  about 3minutes. Beat the eghs one at a time until incorporated.  Add the dry ingredients and beat on low speed until just combined.

Preheat oven 375° . Using an ice cream scooper, tablespoon or roll with hands. Working in 2 batches you wanna create about 1 1/2 inch balls and arrange them 3 inches apart on parchment paper lined sheets. Bake 12 -16 minutes until the edges are slightly browned.  Be Sure to rotate pans halfway through. Let the cookies cool for 10mins then transfer to wire racks .

Baked cookies last for up to 3days in an airtight container.

Polvorones aka Mexican Wedding Cookies

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Ingredients

2 sticks of unsalted  butter, room temperature

1 1/4 cup confectioners sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 3/4 cup all purpose flour

1 teaspoon ground cinnamon

1 cup ground almonds

touch of nutmeg

Ready

In a mixing bowl beat butter on high speed, until fluffy and pale yellow.

add 1/2 cup confectioners sugar. continue beating until light and fluffy again. Reduce speed to low. add vanilla and salt, mix until blended .

over a sheet of parchment paper, sift together flour cinnamon, and nutmeg.

add flour mixture to butter and mix on low speed just until blended.

stir in almonds.

cover and refrigerate until dough is chilled about 15mins.

meanwhile

Preheat oven 350. sift remaining 3/4 cups of confectioners sugar in a shallow bowl.

shape the dough into 1 inch balls. place on ungreased baking sheets. bake until cookies are just golden on the bottom 12-14 minutes. Transfer the baking sheets to wire racks. let cool 5 minutes. remove the cookies one at a time, roll them in confectioners sugar. let cookies cool completely on wire racks image

Eat and Share

These cookies can be made a few days ahead of time and kept in an airtight container.

 

Blueberry-Apple-Goat-Cheese-Cobbler

  American Classics . This was the Winner of the first round in Episode 4 “Say Cheese” on Food Networks Hit show Bakers Vs Fakers. 

There are many things that make the list of American classics. Cobbler being very high on my list. 

As American as it gets when it comes to desserts,  cobbler and apple pie. Cobbler can be made every season as long as fruit is available,  which we are lucky it’s  always around.I like to stay with fresh fruits but have nothing against frozen especially if blueberries arent in season. * summer Berries like those Jersey farmers market ones freeze up real nice for a winter surprise later.

Apples apples apples what can say , they never let me down when I need them . Apples are perfect for baking due to the fact that if done right and not over cooked/baked they will hold a nice structure and crunch.  I Chose apples for the sole reason of they hold up and add texture. It does depend on what type of apples you use,  but honestly Red macintosh and granny smiths work best! 

The original thought and test was done with fresh strawberries  which reduced in size and Was totally mushy . Maybe if i left them whole or just cut in half they woukd hold up better.  Anyway blah blah blah back to the recipe. 

Ingredients 

3 Large Red Macintosh Apples peeled, cored, sliced, quatered 

2 cups Blueberries

1/2 cup granulated sugar 

2TBS Lemon juice

Zest from that lemon

1/4 cup Water 

1 whole vanilla bean split and scraped. 

Cobbler 

2 TBS goat cheese 

1/2 cup All Purpose flour 

1/3 cup cornmeal 

1/8 granulated sugar 

1 TBS baking powder

1/8 salt

3 TBS butter unsalted, cold and cut into peices 

1/3 heavy cream and some for brushing the Top

a few sprigs of terragon chopped 

Whipped cream

Heavy Cream

granulated sugar 

Ground black pepper

Chopped fresh terragon

Pre heat oven 350°F 

Place Apples, Blueberries, sugar,  water, lemon juice, zest and vanilla bean in a medium sauce pan. On medium – high heat. Stir. Bring to boil, until apples are tender, about 5-7 minutes. Liquid becomes syrupy . Discard vanilla bean and set pan aside. 

Cobbler Dough 

Place flour, cornmeal, salt, baking powder,  and sugar in a food processor. Pulse a few times to mix. Remove lid . Add the cold butter slices. Blend until broken down, think of sand. Slowly stream in heavy cream until dough forms into a ball. Take dough from m processor.  Gently fold In goat cheese and terragon. Don’t over work chesse should be visible and in nice size pieces.  Roll into small medium balls. Pat flat. Place on top of fruit  filled Ramekins.  

Place ready cobblers on a baking sheet and bake for 25 -30 minutes . Stick a toothpick in center to test doneness.  Let rest . Serve warm with Black pepper terragon whip.  * I have eaten these standing in my kitchen with the refridgerator door open and they were just as amazing cold the next day. 

Whipped cream 

Place mixing bowl and whip handle in freezer.  The colder the better . Add heavy cream and sugar. Start whipping slowly then up to med high speed. Add ground black pepper and terragon.  Place in pastry bag and pipe a dollop on top of cobbler. 

Pumpkin-Vanilla Protein Muffins

I recently discovered that my Hardcore fitness could finally eat my baked goods and not feel guilty.

For a friends recent Birthday and Going Away gift I made her Pumpkin-Vanilla Protein Muffins.
I couldn’t get over how tender and light they came out.  I thought for sure they would be dry and flavorless.
There are many amazing healthy recipes out there , some get complicated with many ingredients others omit so may ingredients they are boring.
I wanted the flavor to be there and the health. 
Try these out! 

Pumpkin-Vanilla Protein Muffins
    
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup oat flour ( oats buzzed up in food processor )
1/2 cup whey vanilla protein
1 1/2 teaspoons baking soda
1 1⁄2  teaspoon kosher salt
1 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Nutmeg I used one whole ,grinded on a micro plane
1 cup of light brown sugar
2/3 cup coconut oil
1/2 water ( room temperature )
3 eggs (room temperature )
1 can of pumpkin puree ( not pie mix

Pepita Seeds, sugar and cinnamon for tops .

Directions

Preheat oven 350 degrees Fahrenheit.
Place paper baking cups in 24 regular size muffin tins.
In a large bowl , mix flours, protein,  salt, baking soda, cinnamon,  nutmeg,  ginger. Whisk together set aside.
In another bowl  stir sugar, coconut oil, water,eggs with whisk.
Stir pumpkin into bowl with liquids.
Add to flour mixture,  stirring just until just moistened.
Evenly distribute the batter.
Bake 25 minutes
Cool for 5 minutes in tins.
Release and let cool on rack.

My amazing Hardcore Workout partner on Fridays!!!! Maureen 

Hootenholler Cake 

The Amazing thing about this quick bread it will last more then a few days, wrapped on Foil . The flavor enhances by the day . 

  • ¼ cup bourbon
  • 8 tablespoons unsalted butter, plus more for greasing the pan
  • 1 cup flour, plus more for pan
  • 1 cup sugar
  • 3 large eggs, beaten room temp
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ cup milk room temp
  • ¼ cup molasses
  • ¼ teaspoon baking soda
  • 1 cup raisins , Chilean or golden 
  • 1 cup chopped pecans,almonds or walnuts 
    1. preheat the oven to 300 degrees. Butter and flour an 9 × 5 loaf pan.
    2.  Using a wooden spoon or rubber spatula  cream the butter and sugar until light and fluffy. 
    3. add the beaten eggs, a little at a time.
    4. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then mix in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.
    5. Adapted from “The Southern Heritage Cakes Cookbook ” 
    6. Some changes were made.

Olive Oil Cake

3large eggs (room temperature ) 1 cup granulated Sugar 1 1/2 cup whole milk (room temperature ) 1 cup Good Quality Extra Virgin olive oil 1 1/2 cup A.P.Flour 1/2 Coarse Ground Cornmeal 1/2 teaspoon…

Source: Olive Oil Cake

Sourdough Pretzels

So if you have the Sourdough starter and you keep up with the feeding, this will be very easy.
So when keeping up Sourdough you always have a discarded amount that you can use for other baking projects of the moment. Like Pretzels.
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Ingredients

1/2 cup unfed Sourdough
1/4 cup plus 2 tablespoons of lukewarm water
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/2 tablespoon vegetable oil
3/4 teaspoon salt
1 teaspoon active dry yeast
4 cups water
1/4 cup baking soda
1 egg teaspoon water

In the bowl of your stand mixer fitted with dough hook, combine starter, warm water, flour, sugar, salt, dry yeast, and oil.
Beat on medium speed for 10 minutes until smooth and alittle sticky. Transfer the dough to lightly oiled bowl. Cover with plastic wrap. Set aside for 45-60 minutes.

bakers note: I have made the dough and placed it in the refridgerator over night and then taken it out to raise and reach room temperature.
When the dough has doubled in size its ready.
Preheat oven 450 degrees
Line a baking sheet with parchment paper.
Prepare 4 cups water and baking soda on high flame.
Separate the dough into 6 egual portions about 3 ozs
Take one portion roll it into a long rope using hands . Measures about 18- 24 inches give or take.
Make a U shape and then twist press the ends into bottom.

When water and baking soda boils, drop each pretzel in alone for around 30 seconds, tranfer to baking sheet. Repeat.
Brush each one with egg wash then sprinkle course sea salt.
Bake 12-16 minutes let rest on rack 5 minutes.
Enjoy.

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Walnut-Chocolate-Chunk-Bars

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Ok so a few things I need to share with you. This all came about on a Sunday night after a long work weekend. I crave comfort food all the time but really on exhausting end of work weekends. so Brownies were the answer. It all started out as usual ingredient’s lined up and ready, egg was room temperature thanks to a hot water bath and butter was melted and cooling. It was going be a breeze and I can relax and enjoy while finishing a book with only 65 pages left then bed. Well that changed when I realized I didn’t have cocoa for the brownies YIKES!  so now what????? Oh Mr. Baker think GOT IT Blondie’s duh ( brownies silly sister). Same ingredient’s just not chocolate, done and done it was decided. I would use the last 1/2 cup of walnuts in my pantry and a handful of chocolate I had stashed for a day like this. But I must of had a day like this recently because the chips were gone, YIKES AGAIN! So off I went across the street to the amazing Bodega that has saved my life many times in the past and will of course in the future. It gets even better. They didn’t have chocolate chips so I bought a few Hershey bars and figured YOU GOT THIS . So next step was to mix the butter and brown sugar then the dry ingredient’s followed by chopped walnut and chocolate. Smooooth sailing so I thought. I left the Blondie’s in the oven an extra 12 minutes and after they cooled they had a cookie soft yet crunchy texture, hence these are bars but if you leave them in for the 20-25 minutes you will have Blondie’s.

Moral of the story sometimes accidents turn out to be the best things ever when needed. Oh by the way I only got through about 10 pages before I was counting sheep and dreaming of my morning coffee and cookie bar.

Enjoy! And let me know what you think and what you added to your brownie/blondie/cookie bars

Ingredients

1/2 cup butter, melted

1 cup brown sugar packed. light or dark works

1 egg, room temperature, lightly beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda *

pinch of salt

1 cup of all purpose flour

about 1/3 cup chopped walnuts, put aside 9 whole nuts

3  chocolate Candy Bars, leave 9 squares

9 whole walnuts 9  chocolate squares

* 1/8 half of a 1/4 spoon

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Ready?

Preheat oven 350 degrees. lightly butter/spray  and flour an 8×8 pan. whisk together the melted butter and brown sugar in a bowl.

Add the lightly beaten egg with the vanilla and whisk some more.

Add the dry ingredients. Mix with a wooden spoon until combined then add walnuts and chocolate chunks. Not including the ones set aside.

Place into the greased pan and smooth out to fit the pan. I like to use rubber gloves and really spread the dough out. The back of a greased metal spoon works also . Bake for 20-25 minutes for blondie’s or leave in longer say 12 more minutes. Best way to check to see if they are finished is the old toothpick trick if it comes out dry its all good if it has the batter on it still leave it in longer. Ovens vary.

Allow to cool in pan for 5mins then let them cool on a rack before cutting .

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