Chocolate Florentines

there are some things in life that people will never agree on- politics, religion, morals, the perfect cookie...

some like them soft and chewy, others prefer them to be light and airy. or dense and thick. or robust and full.

but to me, the perfect cookie is crispy, thin, buttery, rich, and is slathered with real, honest-to-goodness CHOCOLATE. none of that fru-fru cocoa powder nonsense.

thus, the chocolate florentine is the perfect cookie. ; )

it was our senior pastor's wife's birthday today so i whipped up a batch of perfect cookies to give to her. i know, i know. i didn't break the bank with this gift or anything. let's just put it this way- there's nothing in the bank for me to break! hahaha! ha...ha........ha : (

*ahem*

so this recipe is super easy. it's in the drop-cookie category, which means that once you make the batter all you have to scoop and drop onto baking sheets. easy peasy! but since this method is not traditional when making cookies i took oodles of pics to help you through your first perfect-cookie-making process! yay! : D

start by grinding your almonds, any kind. since the recipe calls for sliced almonds i decided to measure out the amount i needed for later and then ground up the rest. (i wound up with lots leftover. i guess i'm going to have to make another batch of macarons... geez! *secret, sly grin* or, if you're feeling lazy, you can also pick up a bag of almond meal instead of grinding it yourself. i won't tell. : ) )i suppose you can use your food processer to accomplish this but i find that with small quantities such as this, using a coffee bean grinder is much more efficient and practical.

*note: when the recipe calls for 1/2 cup of almonds, ground they're asking you to measure out 1/2 cup of almonds and then grinding it. on the other hand, if it says to use 1/2 cup ground almonds, like this recipe does, then grind the almonds first and then measure out 1/2 cup of it.*

i prepared the ingredients i would need immediately for the next step: butter, sugar, heavy cream, and all-purpose flour.

melt the butter in a small saucepan over low heat, like this.

add the sugar and heavy cream once the butter has melted and raise the heat to high. let it come to a boil.

remove it from the heat and mix in the flour, ground almonds, and sliced almonds.

it should be pretty thick but still runny.

let the batter sit for a couple minutes if you want the cookies to hold their shape better by allowing it to thicken a bit. then drop 1 tablespoon of batter onto your baking sheets. technically, you don't need to line it with parchment because the batter is so buttery it should just slip right off but i always like to err on the side of caution lest i ruin a completely good batch of perfect cookies. but that's just me. *shrug*

but make sure you don't crowd them! i wouldn't try to do more than 6 cookies per tray. and it's best to use flat trays that don't have the ledges. if you don't have flat ones you can just flip over a regular ol' baking tray and use the backside. the back of a jelly roll pan works perfectly for these cookies. if you decide to bake more than one tray at a time remember to turn the trays halfway during the baking process! i like to switch the top and bottom trays in addition to turning them from front to back.

after 10-12 minutes (less time for darker trays, more time for lighter trays), remove your almost-perfect cookies from the oven! the edges should be brown and the centers should still be bubbling.

now, the hard part- don't touch them! let them sit for at least five minutes on the sheet so they can cool completely and not fall apart while you're trying to transfer them to a cooling rack or working area. yes, they're perfect, but they're also delicate. as in any relationship, you must woo the florentine and treat them right if you want them to be good to you later!

when the cookies are firm enough to hold their shape when you lift the edge with your finger, carefully lift them up with a spatula onto a working space, the dressing room, if you will, for their hair and makeup. in other words, get them ready for the chocolating! yes, i just made up a word. what are you gonna do about it??

once all your cookies are cooled and ready to go, melt about 5 ounces of semisweet chocolate in a heatproof bowl or pan over a pan of simmering hot water. it's very important that the top bowl/pan does not actually touch the boiling water, as this could result in lumpy, grainy, and generally unworkable chocolate. also be sure that your utensils do not have water on them as this could affect the texture of the chocolate as well. chocolate + water = no thank you!

once all your chocolate is melted and completely smooth, coat the back of each cookie with a layer of chocolate with a pastry brush. stick them in the freezer until the chocolate is completely cooled. while they're chilling, fill a plastic zipper bag with the remaining chocolate. when the cookies have cooled and are ready for their back coating, snip a very small part of one corner of the sandwich bag. drizzle the melted chocolate in lines on the other side of the florentines. pop them in the freezer again. i know, it takes a lot of patience to make these cookies! but love is always worth the wait, am i right?? : )

when you're finished, you will have....

THE

PERFECT

COOKIE.

....okay, now i'm scared that i've hyped this up wayyyy too much and you'll all be after me with pitchforks and very angry expressions in the middle of the night. imagine the "kill the beast" scene. lucky for me only two people in the world know about this blog and they both love florentines! : D

but seriously, make this cookie. it's so worth the time and trouble. i don't think i've ever met anyone who tasted this cookie and didn't love it completely. to me, it's the perfect cookie. your mileage may vary. i can't guarantee you it'll be your favorite but i can promise you that you won't have any trouble getting rid of the leftovers : )

happy baking!

Chocolate Florentines
1/4 cup butter
1/3 cup sugar
1/4 cup heavy cream
2 tbsp all-purpose flour
1/2 cup ground almonds
2/3 cup sliced almonds
5 ounces semisweet chocolate

1.preheat oven to 350 degrees F. line light baking sheets with parchment paper. in a small saucepan over low heat, melt butter. Add sugar and cream. Turn heat to high. Let mixture boil. Remove from heat. Add the flour, ground almonds, and sliced almonds.

2. drop batter by tablespoonfuls onto flat, lined baking sheets, leaving ample space between the cookies. bake no more than six cookies at one time. spread each cookie into a 2-inch round circle with the back of a spoon. bake one pan at a time for 10-12 minutes, until edges are light brown and crispy and centers are still bubbly.

3. cool cookies on pan for five minutes. test firmness of cookies by lifting up one corner. if it is firm enough to hold its shape, transfer to a parchment-lined baking sheet using a spatula.

4. in a heatproof bowl set over a pan of simmering water, melt semisweet chocolate. when chocolate is melted and smooth brush the backs of the cooled cookies with chocolate using a pastry brush. place pan in freezer to cool.

5. once chocolate on cookies has cooled completely, remove pan drom freezer. flip cookies over. fill sandwich zipper bag with remaining melted chocolate. snip corner end of bag and drizzle cookies with chocolate. place pan in freezer once again to cool.

6. try not to eat all of them in one sitting or your jeans may not be appreciate you tomorrow. however, if you share with friends, they will appreciate you more tomorrow. and the day after that. and the day after that. enjoy! : )

Cookies & Cream Cheesecake Cupcakes

i don't know if it's the Korean in me or if i'm just a brown-noser by nature but i have always been the girl who gifts her teachers, pastors, bosses, doctors, etc. on special occasions. many an eye has been rolled at me because of this but, if you ask me, not only is it nice to show some love to those you depend on, it's also smart! ; )

for Christmas i delivered a box of homemade goodies to my little one's pediatrician and the whole office seemed very thankful that i even thought of them. they were especially grateful for one goodie in particular- the cookies & cream cheesecake cupcakes! *drool* so i whipped up another batch and brought them in when we went in to get our little one's flu shot : ( but seriously, who doesn't love a good Oreo? i've found that most of the time, people will go gaga over anything Oreo. just take any basic dessert and throw in some crushed Oreo pieces. which is what these mini cheesecakes are all about! completely decadent and so very easy. my kinda dessert.

i used Martha's recipe from her wonderful, wonderful book, Cupcakes.

The very first thing that i ever do when i bake is my mise en place, which is just a fancy way to say "gather and prepare all of the ingredients and tools you will need to successfully complete this recipe" in French. ; ) it may sound unnecessary to some but, trust me, it is esssential to be prepared because some recipes are very delicate and need to be taken care of ahead of time. So, in short, respect your ingredients! Also, please always read the entire recipe through before attempting to create anything in your kitchen. one rule about baking that does not apply to cooking: you cannot wing it. so wash and dry all of your measuring cups and spoons, sift your dry ingredients, melt and cool your chocolate, etc. before you get your apron dirty. okay, mini lecture over. : )

to prepare these little bites of heaven, first preheat your oven to a pretty low temp., 275 degrees F. It's best to preheat your oven at least 20-30 minutes before you begin baking.

then line your cupcake tin with your cupcake liner of choice. i used classic white ones because i wanted my Oreos to show when the cupcakes are flipped over like Martha's do. hehe! : ) then drop one whole Oreo cookie into each liner. that will serve as your crust.

with your electric mixer beat the cream cheese until it's smooth. then add the sugar and vanilla. when it's all silky and you're tempted to dip your finger in and sneak a taste, add the beaten eggs (one of the steps you already took care of as part of your mise en place...right??), sour cream, and salt.

Then, the fun part. You get to mix in the chopped Oreos by hand (no, this does not mean you stick your entire fist into the batter and toss around the cookie pieces! you just want an excuse to lick your hand, don't you? i'm on to you!! >:D ). then pour the lovely batter into the prepared pans.

a classic trick when pouring batter into cupcake liners so it doesn't spill out everywhere: pour the batter into a gallon-sized plastic bag with zippers. zip it closed and snip a corner of the bag, using the opening as a spout. fill each cupcake tin to the top and bake. done and done!

normally i make a whipped cream topping and pipe it on top after the cheesecakes have chilled for a few hours and then sprinkle some leftover Oreos on top. it does wonders for the presentation, as if it just stepped out of a bakery. but alas, i ran out of time and wasn't able to do that this time. boo. but my pediatrician and friends didn't seem to mind. neither did my girlfriends, with whom i shared my leftovers.

i think these would look really cute if they were made with the seasonal Oreos that pop out in the stores once in a while. yellow filling for spring, orange for Halloween, red for Christmas, etc. don't be surprised if you see a post about yellow cookies and cream cheesecake cupcakes in a month or two! : )

the recipe is listed below. make it! share it! and keep a few for yourself because you'll be crying for more if you only get to have one! yes, they are that good! enjoy! : )


Martha Stewart's Cookies & Cream Cheesecake Cupcakes
Makes 30

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt


1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Macaronage in the New Year

hello, blogosphere!!! : D
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*crickets*
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okay, so I'm a bit new around here. I don't really know how things work, what I'm doing, or if anyone besides me will ever read this. but, late last year (oh, say.... eleven days ago?) I resolved to create a blog to chronicle my baking adventures. as a play-at-home mommy, i don't have lots of free time to bake during the day. and i find that most nights i am so pooped that all i want to do is veg on my couch and watch friends re-runs while stuffing my face with whatever is within arm's reach. SO not pretty!

but, after especially tiring and stressful days, all I want to do is BAKE. yes, bake.

all I want to do is carefully measure out my dry ingredients and level off my velvety soft cake flour with a mini rubber spatula. and cream an entire 1 lb. block of butter with generous amounts of sugar and watch it churn, churn, churn in my BFF, my lime green Kitchen Aid stand mixer. i want to separate egg whites from their yolks and giddily plot the ways I will use them later: a yellow cake with the yolks? swiss meringue buttercream with the whites, perhaps?

in short, baking is my therapy! it is a necessity in my life. alcoholics have their alcohol, I've got my cupcakes. seriously, I will go to Costco and buy 4 lbs. of unsalted butter, 60 eggs, and a 10 lb. bag of sugar, thinking that I'll be smart and stock up for the month. umm, yeah. it barely lasts me a couple of weeks. I just can't. stop. baking.

I think it's called passion. and if I love it and it keeps me from ravaging up and down the streets maniacally out of stress, why the heck not! right? : )

so there it is. that's why I'm here. I'll do my best to keep you (whoever you are) updated with my baking successes and even failures because, let's be honest, I screw up recipes almost as often as I get 'em right! haha!

here's my latest baking endeavor, also a new year's resolution for 2012: macarons. by the end of this year I will perfect the French macaron! the ones pictured here are almond-based with pink and lavender food colorings. the macaron shell recipe is by Helene from Tartelette, whom I absolutely adore! I have a total baker's crush on her. haha! the filling is a lemon cream cheese mixture that I made with 8 oz. of cream cheese, 1/2 a stick of unsalted butter, 1/2 cup of confectioner's sugar, sifted, and the juice and zest of one lemon. although they weren't all as pretty as I would have liked them to be, there was a handful that looked good enough to give away to my dear friend J, who is expecting her first baby girl in May. Yay! : D

after reading this article by BraveTart I braved a little experiment of my own. In the first batch of macarons I added two drops of pink liquid food coloring to meringue before I added in the dry ingredients. and to the second batch I added 1/2 a tablespoon of powdered lavender food coloring to the dry ingredients before mixing it in with the meringue. Both batches came out equally inconsistent (it makes sense if you think about it) with half being cracked, puffy, and lacking feet, and the other half being perfectly respectable looking macarons with hard shells and chewy middles. *shrug*

I also used egg whites that had aged for one week in the refrigerator and did not leave my macaron batter to harden. at all. I simply piped them and stuck them straight into the oven. honestly? I don't think it made a difference at all! I do believe, however, that my oven temp may have been a little high, which would explain the cracks. or not. what a mystery!

lucky for you, I will try again and post the results back here asap! to tie you over until then, just in case you wanted to try your hand at making some macarons yourself, here is a macaron template I created to assist in piping even little macarons. place it under your silpat or parchment paper before piping and remove it before you stick the pan in the oven. enjoy!

download the macaron circles template