TWD: Thumbprints For Us Big Guys

I've got to give a big old pat on the back and thank you to Mike of Ugly Food Dude. He selected Thumbprints For Us Big Guys for this week's Tuesday's with Dorie recipe. (I can't wait to see if he picked the recipe because it has the word "guys" in it. You know... because he's a guy.)

I seriously fell in love with these cookies. I could have eaten every single one myself, in one sitting. Good thing I only made 1/2 batch. And good thing my neighbors don't mind me off-loading baked goods to them. And good thing I've been working my [bleep] off in the gym lately so I have just a teeny, tiny, itty-bitty shred of willpower these days. (I know, it doesn't make sense to bake every week and then have to kill yourself in the gym. No sense. At all.)

These shortbread-type cookies were supposed to be made with hazelnuts. But seeing how my bag of hazelnuts was, oh, a year past it's expiration, I went with almonds. Fine with me, I love almondy baked goods. And, since it was almonds, I HAD to go with cherry jam.

Sigh, these were so good. I miss them already. Wonder if the neighbors have any left...

OK, wanna see the recipe? Go visit Mike's blog, or find yourself a copy of Dorie Greenspan's book, "Baking, From my Home to Yours".

Cherry Turnovers

Oops, I'm supposed to be posting this week's Tuesday's with Dorie recipe. Well, you see, I accidentally spent way too much time watching Stevie Nicks videos on YouTube during my only free time for baking this week. Then the old "I want to be Steve Nicks when I grow up" fantasy took over, and, well, you know...

I made my You Want Pies with That? entry recently, so I'll share that instead.

Well, I can't really share these, since they're long gone. (Can you blame me? Yum!)


This month, Ellen at Kittymama, challenged us to bake a pie or tart that was inspired by a favorite childhood memory.

It didn't take me long to recall one of my very favorite ways to spend my baby-sitting money... Hostess cherry pies. I loved those things!


When I was a kid and I'd go to the grocery store with my mom, there was no contest when we hit the Hostess display. Twinkies? Ding Dongs? No thanks, I'll take the humble cherry pie.

Fastforward to today...

I haven't had a Hostess pie in eons.

Of course, I had to buy one for comparison.


Really, there is no comparison between the two. Look how light and flaky the pastry is (see my cheater peach-version recipe below).



These were so good, I had to hurry up and ship them off to the neighbors before I devoured them myself. I loved how they were so portable too. I can see why they've earned the name "hand pies".

Thanks go out to Kittymama for inspiring me to try these. They were fantastic!

Once again, I chose a recipe from The Pie and Pastry Bible, by Rose Levy Beranbaum. I took excerpts from the recipe that apply to the cherry turnovers. If you want a boatload of variations for both fillings and pastry for Fruit Turnovers, please pick up a copy of this book. You won't be disappointed, I promise!

CHERRY TURNOVERS
Taken from the Pie and Pastry Bible, by Rose Levy Beranbaum. Reprinted with permission.

Rose says: Turnovers are for those who adore pie dough, because this pastry contains the highest proportion of flaky golden crust to fruit filling. For this reason as well, I prefer to keep them small in size; in fact, for me, the miniatures offered below as a variation are perfect. I also like to roll the dough as thin as possible. Sprinkling the top of the dough with sugar makes it crackly/crunchy.

In a turnover, I prefer a cream cheese or basic flaky pie crust to puff pastry. Not only is there a better proportion of filling to crust, but no matter how you seal and vent the puff pastry, it always opens at some point along the seam, spewing out some of the filling. I asked one of my favorite pastry chefs how she managed to keep the fruit in the puff pastry turnover she served me. Her answer: "Are you kidding? It always leaks out - I spooned it back in!" It's always great to know you're not alone.

Jacque says: I have a few comments here and there, denoted in italics with an asterisk (*).

EQUIPMENT

A 17- by 12-inch baking sheet (half-size sheet pan) lined with aluminum foil or parchment (*I used the non-stick side of non-stick aluminum foil and that was a mistake... my turnovers were sliding around like skaters on a skating rink.)

CHERRY TURNOVERS

Cherry Filling, cooled (see below)
Basic Flaky Pie Crust, for a 2-crust pie (see below)
1/2 large egg white, lightly beaten (1 Tbsp. or 0.5 ounce or 14 grams)
Optional Glaze (1 large egg, lightly beaten & approx. 2 tsp. sugar)

Divide the dough into 10 equal pieces (1.75 ounces/50 grams each) (*I divided mine into 16 equal pieces.)


Using a floured pastry cloth and sleeve or two sheets of lightly floured plastic wrap, roll out one piece of dough slightly less than 1/8 inch thick and large enough to cut out a 6-inch circle. Using a cardboard template and a sharp knife, cut out the circle. Transfer it to the bottom end of a 9-inch-long piece of plastic wrap. Brush the bottom half of it with the egg white. Spoon 3 to 4 tablespoons of the fruit onto this section, leaving a 1-inch border (* I used about 2 tablespoons). Using the plastic wrap if the dough is at all sticky, fold the top part of the dough over the fruit, so that the edges are flush. With your fingers, firmly press the 1-inch border to seal it. Fold the edge up over itself, pressing again to seal it. Cover the turnover with the top section of the plastic wrap and lift the turnover onto the foil-lined sheet. Repeat with the remaining turnovers. Refrigerate them for 1 hour or freeze them for at least 30 minutes.

Preheat the oven to 400 degrees F. at least 20 minutes before baking. Set the oven rack in the lowest position and place a baking stone or large cookie or baking sheet on it before preheating.

Unwrap the turnovers and space them evenly on the foil-lined sheet. If desired, brush them lightly with the egg glaze and sprinkle lightly with the sugar. Use a small sharp knife to cut 3 steam vents through the dough into the top of each turnover.


Place the sheet directly on the stone and bake for 20 to 30 minutes or until the filling is bubbling thickly out of the vents and the pastry is golden. Remove the baking sheet to a wire rack to cool for 20 to 30 minutes. These are best eaten warm.

CHERRY FILLING

14 ounces cherries (2 1/2 cups or 400 grams)
2/3 C. sugar (4.6 ounces or 132 grams)
1 Tbsp. + 2 1/4 tsp. cornstarch (16.5 grams)
1 tsp. finely grated lemon zest
1 tsp. freshly squeezed lemon juice
pinch of salt
1/4 tsp. almond extract or 1 tsp. Kirsch

(*Rose gives two methods for making the filling - I am including the method I chose here. Note that the cornstarch varies slightly if using the other method.)

In a medium bowl, whisk together the sugar and salt. Add the fruit and lemon juice and, using a rubber spatula, toss together gently to coat the fruit. Allow it to sit for at least 30 minutes.

Transfer the berries and their juices to a saucepan. Stir the lemon zest and cornstarch into the fruit until the cornstarch is dissolved and bring the mixture to a boil, stirring gently. Allow it to boil for 30 seconds to a minute, until the juices become clear and very thick. Gently stir in the Kirsch or extract. Empty the mixture into a bowl and allow it to cool completely, without stirring.

BASIC FLAKY PIE CRUST FOR A TWO-CRUST 9-INCH PIE

14 Tbsp. cold, unsalted butter (7 ounces or 200 grams)
2 1/4 C. + 2 Tbsp. pastry flour or 2-1/4 C bleached all-purpose flour (11.25 ounces or 320 grams)
1/4 + 1/8 tsp. salt*
optional: 1/4 teaspoon baking powder (if not using, double the salt)
5 to 7 Tbsp. ice water (2.6 to 3.6 ounces or 74 to 103 grams)
1 Tbsp. cider vinegar (0.5 ounce or 14 grams)

* for savory recipes, use 1-1/2 times the salt.

Divide the butter into two parts, about two thirds to one third:
4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)

Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap. Refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and optional baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Food Processor Method

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)

Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.

Spoon the mixture into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.

QUICKIE PEACH VARIATION

(*Take a 15-oz. can of sliced peaches in light syrup and drain the peaches. Cut the slices into about 3 pieces each. Place about 2 slices worth of peaches on a egg-white coated dough circle, sprinkle with about a teaspoon of sugar (or to taste) and give it a shake of cinnamon. Proceed with sealing the turnovers as directed above.)

Cookie Carnival: Chocolate Fudge Cookies with Toffee and Dried Cherries

The title pretty much sums it up for this month's edition of Cookie Carnival.


These cookies were chocolaty with a slight crunch from the toffee and a bit of extra sweet tastiness from the dried cherries. They were soft inside, just the way I like them.

It looks like Regan Daley of "The Sweet Kitchen" knows her cookies. This is the second cookie recipe of hers we've made and it was another home run.

Seriously, these cookies were fantastic.


Try them, you won't be disappointed.

Chocolate Fudge Cookies with Toffee and Dried Cherries

makes 40 large cookies

INGREDIENTS
2 1/4 cups all-purpose flour
1/2 cup unsweetened dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup tightly packed dark brown sugar
3/4 granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plump, moist, dried sour cherries
8 oz. bitter or semisweet chocolate chopped into chunks about the size of the cherries
1 cup English toffee pieces for baking such as Skor Bits

INSTRUCTIONS
1. preheat the oven to 350 degrees. Line two heavy baking sheets, not non-stick, with parchment paper and set aside. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside. In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy, about 2 minutes. Add
the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. I find this part of the job easier with a wooden spoon, rather than a mixer, as I can see better which parts of the batter need more attention without overmixing. Stir in the chunky
ingredients and mix until they seem evenly distributed. (the dough may be frozen at this point for up to 4 months: wrap the dough securely in plastic wrap, then in a plastic freezer bag. Thaw the dough in the refrigerator without removing its wrapping before portioning the cookies and baking.)

2. Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the center of the oven. If you have a large, evenly tempered oven, place the 2 sheets in at once, on two racks positioned close to the middle of the oven. switch the position of the trays once during baking. If your oven is small, or tends to have hot or cold spots, bake one tray at a time so the cookies bake evenly.

3. Bake the cookies for 15-18 minutes, or until barely set in the center and just firm around the edges. Rotate the sheets once or twice. Cool the cookies on the tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. (feel free to eat them at any point.) Run the hot tray under cold water to cool it, dry thoroughly and repeat with remaining dough. Store the cookies in airtight containers, layered between sheets of parchment or waxed paper for up to 5 days.

Calling All Cherry Pie Bakers...

...novice pie maker desperately needs your help!

Egads, I attempted my first cherry pie this week, and although it tasted divine, it was the ugly duckling of the pie world! Not to mention the soggy bottom crust, the burnt-in-some-places, raw-in-others top crust. Oh, and then there was the tapioca that I thought would magically dissolve in the oven, but didn't. (WAY not pretty!)

Cherry pie baking experts are probably turning over in their graves all over the country (you know, the deceased ones).

I had heard Trader Joe's morello cherries were perfect for pie, so I started with those. An internet search turned up a recipe on Ivillage's Garden Web. I monkeyed with it a bit and ended up the recipe below.


Let me walk you through the disasters one by one. I'll start with... the tapioca. I used small pearl tapioca. After baking, the filling ended up looking pretty much like it does in the "before" shot, except it wasn't liquidy. I guess it was somewhat set. But it was not attractive. Is there some other version of tapioca?


Next, the edge. On my very first pie ever (which was, like, two pies ago), I cut the crust flush with the edge of the pie plate, then scrunched the edges, and it ended up shrinking. So this time, I cut it maybe 1/2-inch past the edge of the plate and scrunched it. To my dismay, part of it ended up falling off. Ugh!


Up next is the undercooked in the middle, but burnt on the edges top crust. SOOOO not winning any county fairs with this one.


If you can help, I'd love to know how to improve this to the point where I won't be completely embarrassed to take it out in public. It did taste good.

Not So Pretty Cherry Pie
(Bake at your own risk)

2 Jars Trader Joe's Morello cherries (about 5-6 cups), drained, liquid reserved
2/3 C. reserved cherry liquid
3 T. small pearl tapioca
1/4 t. salt
1/4 t. almond extract
1 t. lemon juice
1 C. sugar, plus more for sprinkling on top
1 T. butter

Drain cherries. Add 2/3 c. liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice, then cherries and sugar. Mix and let stand while making pastry.

Fit pastry into bottom of 9" pie pan. Trim 1/2" beyond outer rim of pan. Fill with cherry mixture. Dot with butter. Sprinkle with remaining sugar. Moisten rim with water.

Bake at 425 degrees F for 40 to 45 minutes.

As a consolation, I did think this little guy was cute :)

TWD: Cherry Rhubarb Cobbler

I owe a serious “Thank You” too all of the hosts at Tuesdays with Dorie who have chosen fruit desserts from Dorie Greenspan’s book “Baking: From my Home to Yours”. When I thumb through a baking book, I’m drawn like a magnet to the cookie and chocolate recipes. But no more. My eyes have been opened to the wonder of fruit desserts.

This week’s TWD recipe was Cherry Rhubarb Cobbler, chosen by Amanda from “Like Sprinkles on a Cupcake”. Just so you know, rhubarb pie is my all time favorite… grandma’s rhubarb pie anyway. So, I was looking forward to this week’s recipe.

By the way, I found out that my cheap-o cherry pitter works pretty slick!


The cobbler didn’t disappoint… I really enjoyed it. I was afraid the ginger would overpower, but it proved to be a very nice addition. It was just right.

I made a few small adjustments. I added a pinch of cinnamon to the filling. Also, I didn’t roll the topping into golf-ball sized balls, or any size balls for that matter. Rather, I patted it out, cut the topping into chunks and dropped them on top by spoon (I can’t wait to see what the direction-followers’ cobblers look like… undoubtedly prettier than mine.)


I also didn’t peel the rhubarb… I didn’t want to lose the ruby-redness of the rhubarb (and I’m lazy).

About 35 minutes into baking, the top seemed brown enough, but the filling hadn’t bubbled up onto the top yet, so I laid a piece of foil over top and baked another 10 minutes. It was just right… I had some bubbling up onto the top, the topping was a nice golden brown, and the rhubarb was soft and tender.


I was bummed I didn't get any shots of the plated cobbler. I took it to a cookout and didn't want to look like a goob taking a million pictures of dessert, lol.

Thanks Amanda! I loved it!

Up next? Summer Fruit Galette.

Cherry-Almond Bars

Do you have any of those friends that are "like Martha"? Their houses are perfect, they throw great dinner parties, and they always bring a terrific dessert to the annual department Christmas lunch?

This recipe is from my Martha-like friend. I made them to give as part of my end-of-the-year teachers gifts and (how handy!) I was able to use up the cherry preserves I bought for the Opera Cake.

I forgot how de-lish these are. Honestly, of all of the baked goods I've made since starting this blog, these might be the absolute best. Thank goodness I'm giving them away, I can hardly stay out of them.


Almond-Cherry Bars

1/2 C. butter
10-12 oz. white chocolate chips (*I used real white chocolate since that's what I had on hand)
2 eggs
1/2 C. sugar
1 C. all-purpose flour
1/2 tsp. salt
1/2 C. coconut
1/2 C. cherry jam (*I used cherry preserves)
1/2 C. sliced almonds (*I used slivered almonds chopped up a bit)
1/2 tsp. almond extract

Preheat oven to 325 deg. F. Grease and flour an 8" square glass pan (*I used metal.) Melt the butter in a small saucepan over low heat. Remove from heat. Add 1 cup of chips. Let stand and do not stir.

In a large bowl, beat eggs until foamy. Add sugar slowly. Stir in chip mix. Add flour, salt, and almond extract. Mix just until blended. Spread half the batter in pan. Bake 15-20 minutes until golden (*I baked for more like 30 minutes - I don't know why it took longer, maybe the metal pan? just make sure they're starting to brown a bit on top).

Meanwhile, stir remaining chips and coconut into remaining batter. Set aside.

Heat cherry preserves in microwave for 30 seconds. Spread over warm crust. Gently spoon batter over jam, spreading to edges. Sprinkle with almonds. Bake for 20-25 minutes until light brown (*I baked for 35-ish minutes. Again, bake until you start to see some browning on top and at the edges).