Bake Club: Scones

A couple of years ago I received a jar of flour, sugar, baking powder and freeze dried raspberries as a gift. I made them and thought freeze dried raspberries are the greatest thing ever. I still think highly of them, but the greatest thing ever is actually the magic of buttermilk. I tried to recreate this scone recipe several times and each time it was good. Once it even tasted just like that jar of scone mix. Recently, I decided to make them again, except I decided to use buttermilk, because I had it in the fridge and I like how fluffy it makes cake and biscuits. I accidentally made the best scones ever.

When you bake with buttermilk, you need to add baking powder so it has something to react to. I found if I use 1 cup of flour, then I need 1 tsp of baking powder. If I use 1 1/2 cups of flour I need 1 1/2 tsp of baking powder – see where I am going here? Baking soda reacts immediately with the buttermilk causing the dough to rise and baking powder gives the dough lift and keeps it elevated or a slow continued rise with the heat. These two ingredients are key to a fluffy scone.

I bet you are wondering the difference between a scone and a biscuit? A scone has egg in it. It also tends to be drier and needs support from fruit, jam and nuts, or other flavourings like herbs and onions. Scones tend to be a bit denser, something I like with tea for breakfast or as an afternoon snack to help me last until dinner.

Messing around with proportions I think I came up with a version I really like. It was soft and luscious and perfect for breakfast. This recipe is not sweet. If you like a sweeter bread, add an additional 1/2 cup of sugar. If you need more sweetness, think about jam or honey as a condiment, or make a compound butter. Honey butter is nice.

I sifted together 2 1/2 cups of all purpose flour, 2 tbsp of granulated sugar, 2 1/2 tsp of baking powder and 1/2 tsp of baking soda. You could use bread flour but I never have it in the house. Give it a good whisk before adding 1/2 cup of cubed butter. It should be cold but honestly, I never have cold butter. Butter as it melts in the oven creates pockets of steam that add to the flakiness. If you are quick and gentle, room temp is fine.

I tossed the butter pieces into the flour to coat them well. Then I use my thumb and two fingers in a circular rubbing motion to work the butter into the flour until the butter is pea sized. Using a pastry cutter does the same thing. I read once using two knives works too…. two knives? Just get your hands dirty. That is what they are for. Then you get a feel for you baking and you know when to stop.

After the butter is worked in you can stick it in the freezer for about 10 minutes if you wish. I don’t because I think it’s fine. I am not trying to win the GBBO. At this point I add an egg to 1 cup of butter milk and whisk them together. Making a well in the center of the flour, I pour the buttermilk egg mixture in. With a fork, I pull the flour into the center getting everything moist and incorporated.

I added fresh raspberries that had seen better days and a cup of freezed dried raspberries, the last of my visit from Trader Joe’s. You can add anything you like here, nuts and apples, blue berries or rum soaked raisins. The choice is yours and do what you like, but don’t go over 1 1/2 cups of extras because the dough won’t be able to hold it together – chocolate and banana would be nice too!

Gently fold everything together. Now the tricky part. This is a wet dough. Prep a baking sheet with parchment or a silpat lined tray. Four your hands! I did this on a cutting board and regretted it. Do it on the baking sheet. Pat the dough into a large circle about an inch thick. Cut and separate the wedges.

Brush with butter milk and sprinkle sugar over top. I used granulated sugar but any will do. If you dust with icing sugar, wait until they come out of the oven.

Bake for 20 minutes at 400F. I prefer them the next day but some of my family like them warm out of the oven. I freeze these and pull them out as I need them. If you try them, let me know what you think!

They aren’t pretty but they are delicious.

Bake Club: These are not kiddie cookies

I am starting to develop my own baking recipes and adding them to my vintage cookbook if they pass the family. If they like it and want it again, it passes, if they don’t – total fail and it is left out. I cleaned up the pantry and needed to do something with some raw pecans and hard raisins.

I liberated a bottle of spiced rum from my son and poured about 1/8 cup over the rest of the raisins, 1/2 cup. I let the raisins soak for about an hour. It smelled so good.

I melted 1/4 cup of salted butter in a sauce pan and added the rest of my raw pecans. I let the butter foam and I watch it closely because I didn’t want it to burn. It took about 2 minutes on medium heat. Make sure you remove it once you can smell roasty toasty nuts. I poured everything through a sieve and reserved the butter.

Preheat your oven to 350F I whisked together 1 cup of flour, 1/2 tsp sea salt, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/8 tsp nutmeg. I then added 2 cups of quick oats. Whisked it together and set it aside.

Pull out your mixer either a stand or hand beaters because you need to whipped the butter and sugars until it looks like frosting. Cream together the reserved 1/4 of browned butter – it has a pecan flavour and smells fantastic. (scrape in those brown solid bits because it adds the best flavour) Add 1/2 cup of salted butter – room temperature, 3/4 cup of packed brown sugar, 1/4 cup white sugar, 1 egg , 2 tsp vanilla, 2 Tbsp of maple syrup (the real stuff. If you don’t have it, leave out the fake and carry on) Mix this until it is light and fluffy, about 4-5 minutes.

Add the flour and mix until almost combined. Add the plumped raisins (I didn’t drain the rum, I added it to the cookie batter – because RUM IS DELICIOUS!) and the buttered pecans. Combine and let it sit for 5 minutes to let the flour hydrate. This makes a huge difference. Take the time.

On a parchment lined or silpat lined baking sheet, drop 1/4 cup or a ice cream scoop of batter on the sheet. My tray holds 6 scoops nicely. Bake for 15 minutes at 350F.

They taste best warm out of the oven, or room temperature or frozen. These are good and yes there is a rum flavour to them. The alcohol bakes off so you don’t need to worry if that is something that concerns you. There is alcohol in vanilla too – that bakes off and you don’t seem to mind that so please refrain from harassing me about alcohol. I like it, now you know.

If you do give the a try, let me know what you think!

Rum Raisin Oatmeal Cookies with Butter Pecans

  • 2 cups quick oats
  • 1 cup of All Purpose Flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/4 browned butter
  • 1/2 cup salted butter
  • 3/4 cup brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 large egg
  • 2 Tbsp maple syrup
  • 2 tsp pure vanilla extract
  • 1/8 cup spiced rum
  • 1/2 cup of raisins
  • 1 cup of raw pecans

Bake Club: Cornflake Chocolate Chip Cookie

I joined Christina Tosi’s Bake Club. I decided to try her famous Cornflake Chocolate Marshmallow cookies right out of the gate. I read her recipe and watched her do this on a lot of different videos. I used this recipe. In theory and in taste it is the perfect cookie. I made it. I read the reviews and learned there is something not right about the recipe because it couldn’t possibly be my skills. It was everyone else that was a terrible baker…not me. I will get to that, but first, let’s go through the process (no matter how disastrous the end result was for me).

Step one: Make the Cornflake Crunch (Warning: this stuff should be called crack. It is addicting.)

I made this the day before because it needs to be at room temperature before you use it. I crushed cornflakes and added powdered milk, sugar, salt and melted butter. I tossed them together and spread it out on a silpat lined baking sheet and baked it for 20 minutes.

It tasted familiar but also like nothing I have eaten before. After it cooled I stored it in an air-tight container.

Dang it was good. I would be happy snacking on this. Forget carrot sticks….

The next morning, I began the mixing of the cookie batter because it needed to chill for a while. The reviews said to freeze it, but I trusted Christina and only chilled them in the fridge.

THIS WAS MISTAKE NUMBER ONE.

The first part of the instructions call for beating the life out of the butter, sugar and eggs for 10 minutes. TEN MINUTES! So I did.

This stuff was so light and fluffy you could make clouds with it.

Then I needed to add the flour and mix until almost combined – that took less than one minute. Next add the Cornflake Crunch, marshmallows and mini chocolate chips.

Simple enough. I took my large cookie scoop as instructed and scooped out tightly packed balls of dough and lined them up on a sheet pan to chill a minimum of 30 minutes. I chilled them for four hours because I had errands to run.

The batter made enough for 24 balls. EXACTLY 24 balls. I had weighed the ingredients for precision and was very impressed. The dough tasted promising, like the cookie would be delicious!

The recipe directed me to bake for 18 minutes in a 375F oven.

THIS WAS MISTAKE NUMBER TWO

This yielded flat lacy dark brown cookies. nothing like the cookies in the picture. Luckily it was only six. I shortened the time to 13 minutes and it was a bit better. Then finally to 10 minutes and they were lighter in colour but still really spread out. Super crispy on the outside. Just like the reviews said it would be.

I think the oven was too hot. They taste good, but super greasy and not cookie like at all. I was so disappointed. I had high hopes and wanted this to be a successful return to baking. Now I have a box of toffee with cookie crumbs instead of cookies.

They look nothing like Tosi’s, so my inclination is to say lower the temperature of the oven to 300F or even 350F and bake for 10 minutes then check them. I am not sure if I will try again unless I find the recipe from her cookbook.

I will give bake club another try. I think I will make birthday cake next. It is grandpa’s birthday tomorrow, he would have been 97 and he hated cake. So if it turns out terrible, he won’t mind.

Bake Club

I have a new crush.

She is everything I have been looking for and more. But I suppose I should back up a bit…

When June rolled in the BLM was changing the way white people saw themselves and understood capitalism is embedded with systemic racism. It was a wake up call for me and everyone I know. It changed who I follow, it changed my fun activities, it changed me. I should say – changing. I am a work in progress. I am learning. The point is, I am not the same as I was in May.

In the early part of 2020, I participated in a fun Basically Baking series by Bon Appetite. It taught me a lot and my crush Sohla El-Waylly taught me so much about baking and riffing on projects. Then she suggested the Editor in Chief Adam Rapoprt should resign. Wait…what? I followed the dismantling of my beloved YouTube series and felt a little lost while I learn more about the disgusting things that happen in a work place. I was aware from a certain perspective, obviously the female one but digging deeper taught me a lot. I noticed my social feed was pretty white with a few BIPOC sprinkled in. I actively looked for other chefs that didn’t look like me.

I turned off YouTube and headed straight for Netflix where I found Samin Nostrat and watched SALT FAT ACID HEAT. I recognized her from New York Times Cooking. This documentary fascinated me. I wanted more and was prepared to enter a rabbit hole of diverse chefs. I listened to her on podcasts and interviews. I tried some of her recipes, I crushed hard. Then I found another Netflix documentary series called Chefs Table. This took me around the world where chefs explored their cultural foods. I learned about Spain, Thailand, Japan, deep South African American cooking, Mexico, and so many more. I was then exploring spice combinations and that led me to Spice Island here in the city. Me trying new things. Then one episode later about a desert bar in New York City, I met my new crush.

Christine Tosi the owner/chef at Milk Bar. She famously uses cereal milk in coffee, cookies, cakes. I am a sucker for all baked goods. Who am I kiddin? I am a sucker for someone who loves Captain Crunch and corn based cereals in general. Plus she seems like the like of gal I would be friends with. She is fun, ambitious, innovative and creative AND adorable. All things I admire in strong female leaders.

I googled her and SHE HAS A BAKE CLUB! I love Samin but she doesn’t bake that often, she is all about roast chicken and pasta and vegetables. Christine Tosi is about DAIRY and GLUTEN and CEREAL and COOKIES and CAKE. All things that I don’t eat all the time, but when I do I don’t want it to be fat free, gluten free or sugar free. I want it to be delicious. Tosi’s pantry series on YouTube was made for me. She is hilarious and delightful and feels normal like she isn’t trying to be anything but herself.

Obviously I joined her bake club. I wish I could say I have been baking all of June and July following the baking club but I only found her yesterday. Bake Club is Sundays. I have no idea what it is going to be, but I have decided to start with an older Bake Club recipe called Cornflake Chocolate Chip Marshmallow Cookies. But first I need to make Cornflake Crunch which is the major ingredient in the cookies. I need some ingredients for that but will report back this weekend. I am so excited to be a part of a new bake club!

Meanwhile…

I am still working from home. I don’t go anywhere. Cases are rising in my province and our provincial government has a war going on with doctors and teachers. Its not awesome. I have been reading a lot (Martha Beck, Judy Blume, Rebecca Serle, Sarah McCrum), I achieved certification as a crystal practitioner (need a grid? reach out!), and I went rhubarb picking.

I made cobbler. But can we take a moment to admire the strawberries?

I diced up rhubarb and tossed them and a the strawberries in a cup of sugar and 1/4 cup of flour and a pinch of salt. ( I needed more flour it was too juicy)

I made a crumble topping – 1/4 cup each of chilled butter, brown sugar and white sugar. 1 tsp salt. 1/2 cup of flour and rub together until butter is the size of peas. Toss on top and bake at 400F for 45 mintues – ish.

Not everyone likes rhubarb so the smaller pan was bumble berry for my daughter.

It was delicious! I chopped the remaining rhubarb into a 1/2 inch dice and a 4 inch stick.

I freeze these on a cookie sheet so they don’t clump together in the freezer bag. I feel pies and cakes coming on but I need a bit more so I can make some jam.

Life is good right now. I have everything I need and more. I am one of the lucky ones. I hope you are all safe and healthy.

Basically: Sticky-Buns

Basically’s last week of baking projects ends with a multi-step complicated recipe that rivals Cinnabon. I kid you not. Just don’t over bake it and you can recreate Cinnabon’s huge confectionary. This week was Cinnamon-Date Sticky Buns and I learned a couple of things that I will recreate next time, because the more you know…

The final recipe landed in my inbox on Saturday morning, because it is a two-day time investment. However, I think it could be done in a day, but more on that later. 

The first task was to soften the yeast at a temperature 98F. This was the first time I ever used a thermometer and actually test the liquid temperature. I microwaved the buttermilk to take the chill off, and it took about a minute in my microwave. I added the egg and yeast, let it sit for a bit, and I was ready to roll.

Problem number 1, I don’t have a food processor, but I do have a stand mixer and have made bread dough endlessly in it over the past few months. So into the mixer went the ingredients. I used the dough hook, but I didn’t knead the dough with the ook this time. Reading the recipe, it seemed important to get a feel for the dough, and after I went through this process, I 100% agree. 

There were strict instructions not to add flour as you knead it on the counter. This was counter-intuitive, but I followed the rules. I invested in a bench scraper finally, and all I can say is WHY DID I WAIT SO LONG?? I was too cheap to spend $20, and I find a use for things every damn day. It is my new favourite kitchen tool. Anyway… I pushed and pulled the dough back and forth until it was soft and silky and a little bit tacky – not sticky. It was a beautiful feeling dough. 


Into the fridge, it went to sit overnight. Here is problem number 2, I assumed it would double in volume, it didn’t apparently it doesn’t or isn’t supposed to. I put it into my biggest bowl and popped a plate over the top. There was a bit of a skin on it the next morning. I watched the Instagram story about this and Sohlea puts it into a ziplock bag overnight. So I recommend a smaller bowl or container with a tight-fitting lid. 

Rolling out the dough and shaping it with the bench scraper made this task infinitely easier (WHY DID I WAIT SO LONG?) It also has a hand ruler on it so I could measure and mark out the 8” I needed. It was so pretty it brought a tear to my eye. 

Problem number 3:

  1. I don’t have a food processor. 
  2. I also don’t have dates in my pantry. 
  3. I don’t have a cast iron pan

I know I promised to follow the recipe exactly but winging it has become second nature to me. Be flexible and resourceful. 

I melted butter and spread it on the dough, and then I spread(?) sprinkled(?) brown sugar over the top. I shook liberal amounts of cinnamon over the sugar.

Rolling these into a tight spiral was so easy with the bench scraper, I know you are tired of hearing me talk about it but seriously, THIS IS IS THE BEST THING EVER!

I divided the log into three and the three again so I ended up with nine equal-ish roles. 

I solved the pan part by using one of my saucepans with a tight-fitting lid. This was excellent for proving and baking but terrible for storage. 

I let it rise for one and a half hours until the poke test didn’t bounce back and everyone was snuggly fit together. 

Into the oven it went for 20 minutes, then I removed the lid and baked another 15 because I like a softer texture like Cinnabon and a light brown colour.

I made a glaze using buttermilk – as directed. This was the perfect balance of cream cheese tang without the heaviness.  I normally don’t glaze, but I was glad I did. I only used half – I wish I used all of it.

The texture was light and airy, soft and spongy all at the same time. We stored them in the pan, and the seal wasn’t very tight, so they began to dry out by day three. Happily, the glaze kept them moist. 

Next time I would transfer them to an airtight container or my cake dome. 

Would I make these again? Heck yeah! But I would do it in one day and let rise until double in size or put into a ziplock bag overnight. I would also use this dough for dinner rolls or add different fillings like pumpkin and cinnamon, or lemon poppy seed. The possibilities are endless with this dough. 

This series taught me so much about baking that I thought I already knew. 

  1. Tools are important.
  2. Room temperature eggs are a game-changer
  3. Following directions exactly makes things taste better
  4. Not all recipes are created equal (I have tried different websites and not everyone tests or explains things well, so experiment!)

So…. How did I do? This is theirs:

This is mine:

I nailed it. Thanks Basically, I will miss your weekly challenges and feel a little lost about what to try next. I have a green onion cake I will share because that was insanely reminiscent of the Fringe Festival Green Onion Cake Man and Disney has dropped some of their theme park favs so maybe you will see Dole Whips and Churros in my future. Meanwhile, drop me a note and tell me what you’d like to see me try. 

Stay healthy friends!

Basically: Bars

I made it through another recipe with almost all the ingredients! I am enjoying this project so much, I can’t even!! Every Sunday morning another recipe pops up in my inbox and I read the entire recipe first. Then I read it again thinking about the ingredients. This week was Tahini Billionaire Bars. First off, Tahini is a weird ingredient for me. I have used it in hummus but that is about it. It isn’t sweet so using it would tone down the sweetness in the butterscotch. Apparently, you can use any nut butter as long as it is unsweetened. Fair enough. After tasting this, I would substitute peanut butter but this is really good as is, just super sweet. Cut the bars smaller than they call for because it was just too much sugar. It tastes like you can eat the whole piece but then it gets to be too much and you lose interest about halfway. Maybe that’s just me, maybe not. I will let you decide.

The first step was making the shortbread. I didn’t have sesame seeds so I made it without. I have to confess, this layer was an ORDEAL. The dough kept sticking to my hands as I pressed it into the sides, it became too soft. I suppose I could have stuck it into the freezer to chill it but it was a Tuesday night and I didn’t want to be at this for hours. So I swore and smooshed. The recommendation was for a 9 x 9 pan but spreading was thin, the corner was overdone. You can’t tell with the other layers tho and my family eats anything.

The second layer was problematic too. I started it WAY BEFORE the bottom layer was cool and out of the oven. HA, so much for reading the instructions twice. I have made butterscotch before so I dived in with a lot of arrogance. (The difference between butterscotch and caramel is brown versus white sugar – the more you know!)

The butterscotch was perfect, I could have added all the cream from the one cup container, it could have taken it. Now I have a 1/4 cup of cream in my fridge and keep forgetting to use it in my coffee. I let the caramel cool slightly while I waited for the shortbread to come out of the over, reversed I know but too bad, so sad.

I added the butterscotch and put the two layers in the fridge for an hour. Too hot, I know but whatEVER, stop judging.

After an hour, everything was firm and cool to the touch. I kept it in the fridge while I melted the chocolate. I didn’t have the fancy bittersweet 60% blablabla… WE ARE IN ISOLATION PEOPLE! So I used my standard chocolate chip use in cookies chocolate. It was fine. Good enough for snacks, good enough for this. Back into the fridge for 30 minutes and then I cut into them. That was the hard part (Other than the crust layer) These suckers need a firm hand and a sharp knife. Use a serrated knife and saw. I didn’t. I cut, I didn’t crush it like they said it would happen, but I didn’t use boujee chocolate so maybe that was the difference. I cut this into 16 squares, then after tasting, I cut into 32 rectangles. Trust me. I also didn’t sprinkle sesame seeds all over the top because WE ARE IN ISOLATION PEOPLE! And I didn’t want to go to the bulk barn for just that. Hopefully, I have the stuff for the next recipe, I heard a rumour it has carrots and carrot juice. Where the heck will I find carrot juice??? Wish me luck. Meanwhile, I nailed it this week in spite of the problems. Judge for yourself and imagine tiny little sesame seeds all over the top.

Theirs vs Mine

They taste as good as they look. What are you making this week?

Basically: Biscuits

I think this may be my last week to bake something new from a recipe for a while. I couldn’t get all the ingredients for this week’s Sour Cream and Onion Biscuits. I had a 3/4 of a cup of greek yogurt. I needed 1 and 1/4 cups of sour cream. There wasn’t any at the store, nor was there plain yogurt. I did have milk and vinegar, so my plan was to supplement fake buttermilk. Molly Baz, the recipe creator did a few instagram stories talking about substitutions. Past experience told me I could use milk or yogurt, but there was a tang to sour cream that seemed important to this recipe, so I added a tablespoon of vinegar to 3/4 cup of milk. I ended up with slightly more dairy than the recipe called for but I did that because milk is obviously looser than yogurt.

I followed the rest of the recipe except I didn’t have 8 scallions, only 5. Life in the time of rations. This was fine, and maybe the next time I make this I will still use 5 scallions because it was more than enough. The batter came together very nicely. Using a light hand to not over beat makes a massive difference.

Everything came together quickly and I turned it out onto a cutting board for easy clean up. The next step was to fold or laminate into thirds using a bench scraper. I don’t have one. I thought about buy one because I have want one for a very long time. All things considering, it didn’t seem to be the time to spend needlessly on tools that could be substituted. So I used the back of my chefs knife. It works fine. The dough is sticky so flour up your hands and work quickly.

I also don’t have a kitchen ruler, but back in my quilting days, I measured different parts of my hand so I could do quick measurements in a store when buying fabric. I know from my thumb knuckle to the tip is one inch. The span of my hand from pinky to thumb when fully stretched is 8 inches. This recipe needed the dough to be 8″ x 4″ I was all over that. I folded three times. Then I cut it into eight pieces.

By leaving them squarish and not round, there are no scraps to rework and the less you work the dough, the less gluten you create therefore leaving everything tender. I used the knife to cut them away from the board, I should have lightly floured the surface but didn’t and it was still fine. You were supposed to use parchment because it prevents spreading but in the instagram story, Molly Baz used a silpat liner, so I used mine. I don’t like using single use things very often.

I basted them with melted butter and sprinkle a bit of sea salt over the top. I would skip the salt. It isn’t a secret that Molly Baz likes salt. These don’t need the extra. Plus Who can get flaky salt in Edmonton? Seriously – if you can, tell me where.

I put them in the oven for 22 minutes, I could smell them at 20 minutes and took them out. It was on the cusp of over browning. They were perfect at 20 minutes. Watch your closely. The recipe said between 18 – 22 minutes.

You can tell where I dripped butter. These things are the flakiest most tender biscuits I have ever had. The flavour reminds me of sour cream and onion chips. Happily I love those. The flavour is strong and fantastic. I will always make these agin once the stores get back to normal stock levels.

This is what Basically’s look like versus mine. In spite of the substitutions, I think I nailed it.

Basically: Brownies

Brownies are, without a doubt, my dad’s favourite chocolate treat. I didn’t share these with him. I will likely make him his own pan for Father’s Day or his birthday because these didn’t last long in my house.

The half-way recipe for Basically is Camouflage Chocolate Fudge Brownies. These are rich and fudgy and cheese cakey and easy. They are rated as a level two Basically recipe but that is because of the number of steps. More doesn’t mean hard.

I needed a win this week because the shortbread from last week was a fail. It tasted good, but the method and ugliness made it a flop.

I have entered into a habit of opening my email Sunday morning in bed to read Basically. I read through the recipe twice because squinty sleepy eyes miss stuff. I had everything but the cream cheese. I miss those carefree days of having everything I need in the pantry. I went to the store early and bought cream cheese, some bread, things for lunches…because as soon as you say “I am going to Sobeys”, the entire house wakes up as yells, “CAN YOU PICK UP SOME….” So much for a quick trip.

I got home, made lunch, cleaned the kitchen THEN I began at about 3:00 p.m. Sheesh…

I prepped the pan, then added cream cheese to the double boiler to soften. It didn’t soften well. I have better luck in the microwave, but the rule was to follow the instructions EXACTLY to see what new insights I learn. I learned that cream cheese softens better in the microwave about 25 seconds at a time.

I whisked together all the ingredients and divided it into two bowls, one plain and one with cocoa powder. This tasted just like cheesecake. That is a win! I love cheesecake but never have it.

The next part was weird. 10 Tablespoons of butter. Why can’t we just do grams or one half cup + (whatever the measurement is?). The other tricky part is butter comes in 454 gram bricks here, not sticks. WTF(udge) is a stick? Glad you asked, I asked Google.

Butter Measurements When looking at a standard stick of butter1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.

Basically (see what I did there?) one pound of butter is 454 grams. How do you measure out 10 tablespoons? I also asked Google.

5/8 cup butter141.8 gram10 tbsp
Crimeny crickets. That is not easy so I pulled out my scale and weighed out 141.8 grams of butter. Into the double boiler that went.

The strange part was all the ingredients went in. I didn’t melt the butter first. I think it would have been easier to do it that way. But I followed the instructions and poured the sugar, cocoa, coffee and salt into the double boiler, stirred it up and it became awful then glossy, just like it said it would. Then I stuck my (CLEAN) finger in it to see if it would scaled it – still part of the directions. (Honestly, I learned this step from my mom. Stick you pinky in there to see if it’s hot enough, especially for tomato soup – weird tangent but here we are) Second time the charm and it was too hot, just like the recipe called for.

I added the chilled eggs and flour – this was stiff but came together lovely. I scooped out 1/2 of batter, forgot to leave it in a warm spot by the stove… Poured the rest into the prepared pan.

It was thick. I smoothed it out into the corners with my offset spatula. Then I dollopped the other two cream cheese mixtures on top in a random pattern. Finally adding the reserve brownie mixture which was stiff and cold by this time making the process laborious. But it worked out.

I baked it or 25 minutes in a preheated 325F oven. It was floppy but set. Do not expect it to be like cake, its not. It is more like fudge. The chocolate filled the house and it smelled so good! I let it set and cut it into 16 pieces. After tasting one later when it cooled I realised my error and should have cut it into one piece. One is all you need. But I shared it out and it lasted until Wednesday. Damn….it was really good.

This is Basically’s and the other is mine. I think it was a complete success!

Next week is Sour cream and onion biscuits. Oh…yeah….

Basically: Cookies

The Basically Buckwheat Chocolate Chip Cookie test went off without a hitch and boy, did I learn a few things. I am a decent baker and my family loves what I make. I (humbly) brag that baking is my superpower. But wow… way to make me feel like I am a rookie Basically… Let me tell you what happened.

But first, you can find this week’s recipe here.

img_4979

The very first thing the instructions say is to read through the recipe so there are no surprises. I learned that from my mom when I was 10 and starting out as a rookie. It is super important in this recipe because you need to chill the cookie dough for two hours. This isn’t a quickie.

The second thing I did wasn’t in the recipe but I have watched enough Bon Appétit to know that room temperature eggs are important. I have never ever EVER used room temp eggs until this recipe. I put 3 eggs in a bowl and covered them in hot tap water while I melted the butter. It took about 5 minutes. While it was melting, not browning, I weighed my flour.

I had a scale that I received as a gift from my ex. To weigh my food. This was the beginning of my eating disorder. I have used the scale for cooking but I know the scale was a cheap thing and worked well enough for Weight Watchers but it isn’t precise. I bought the scale the BA test kitchen recommended on Amazon and it arrived two days later in a snow storm. I also purchased an oven thermometer. This was eye-opening as well, but I will get to that later.

Where were we? Right, the scale. It has a tare feature which is essential. I put the bowl on the scale, set the tare (which means it cancels out the weight of the bowl and the other ingredients so you can precisely measure the next ingredient), filled and levelled 1 cup of flour like Martha Stewart taught me. I needed 125g of flour. My one-cup measure was 150g.  25g MORE THAN I NEEDED. Ohhhkaaay… scooped out the extra flour. until it read 125g. Set the tare and added the buckwheat flour along with the rest of the dry ingredients. Set this aside.

Normally I would mix the wet ingredients and then sift the dry overtop. But I followed the instructions exactly as written. That meant separate bowls for everything. I put a new clean bowl on the scale, tossed in my melted butter. set the tare, added the sugars and whisked. This was also new for me. I would normally pull out the Kitchen Aid stand mixer and over beat until light and fluffy. The instructions called for 30 seconds of whisking. I set the timer and began. at the 15 sec mark, I thought I was done. but the timer said otherwise, so I kept going. It made a huge difference. It went from combined to glossy. This is the point where I thought I had whisked enough – nope.

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I added one egg and mixed until combined, then added the yolks one at a time.

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Here is what I learned about room temperature eggs.

  1. They are easier to separate, the white breaks free almost instantly.
  2. They break up like a dream.
  3. They combine almost instantly without the extra fuss of smashing the yolk to break the membrane.

Room temperature eggs make a huge difference!

Then I folded in the flour and gently combined to minimize gluten production. The batter felt light and delicate, never have I ever had delicate cookie batter. I folded in the coarsely chopped chocolate (I never would have bought good bittersweet chocolate before either. WOW is the only adjective that fits.)

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The batter is still wet at this point but is said to chill for two hours. I put a plate over the top of the bowl (please stop using single-use plastic) and popped it into the fridge.

Two hours later…

I hung the oven thermometer in my oven and preheated it 350F. When the oven reached the temperature I checked the thermometer.

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Ummmm yikes. I did some more reading and the thermometer recommended I wait for two cycles of the oven before checking again. My oven clicks as the elements turn on and off. I waited…

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Hoorah! I don’t know what I would have done if it didn’t work. Notice the elements are off and not red.

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I rolled the cookies as directed and added bonus chocolate to the cookie balls.  I didn’t use parchment because I am trying to reduce my use of single-use items. I put two sheets into the oven as directed and set the timer for 4 minutes. After four minutes passed, I switched the racks in the oven and checked the thermometer. Leaving the door open for a few short seconds dropped the temperature back down to 300F! Did everyone but me know oven temperatures were fickle? I pulled the cookies out at the 4-minute mark and decided they needed two more minutes because they were still wet looking.

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This was the point where you were supposed to sprinkle more salt. My kosher salt is not delicate nor do I have flaky salt. I live in Canada and don’t have the same brands the BA test kitchen suggested, Morton’s or Diamond salt, my salt would have been chunky so I omitted the extra salt. Good thing too. These cookies had enough salt/sweet contrast for me.

I had enough batter for two more cookies. So this time I baked them for eight minutes without opening the oven to achieve the soft chewie cookie. It worked! The cookie was much lighter in colour with two minutes less.

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But look at the oven temperature!

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When I bake my cookies I place one tray in at a time and keep the oven closed at all times. My first tray is 10 minutes, then I reduce the time, the last tray is 7 minutes. So I instinctively knew my oven was not consistent. It is 20 years old. After I replace my roof shingles, I think this is the next new purchase.

I learned so many new things! Not all sugar is created equal unlike what Chef Michael Smith said. Dark brown sugar will react differently to baking soda than light brown sugar. Plus it has a deeper molasses flavour. If that is what you want, do it! But the science of the dry ingredients changes, so be aware. Room temperature eggs are where it’s at and give your oven lots of time to preheat.

To recap, these are mine on the left and Basically on the right. The buckwheat gives an earthy nutty quality that is fine but not my favourite. I love the bittersweet chocolate more than I thought I would and the sweet/salty ratio is delicious! Would I make these again? Absolutely. These are not a snack cookie, its a one and done for dessert kind of cookie and the recipe only makes one dozen.

 

 

The recipe teaser for next week looks like some sort of quick bread. Perhaps banana bread. I am here for it! Let me know if you made this and how it turned out fo you.