Category: Sweet Recipes

Matcha Shortbread Cookies

An Homage to “The Tea Girl of Hummingbird Lane”

I just finished reading Lisa See’s new book, The Tea Girl of Hummingbird Lane. More accurately, I just finished listening to this wonderful book. I often listen to books while I commute into work, and the narrators of this particular novel are great! Lisa See is a very talented author, and her stories transport me to other times, places and cultures. This particular novel centers around tea and the Akah ethnic minority living in the Yunnan province of China.

After finishing this novel, I was inspired to develop a  cookie using matcha (green tea) powder.

Here you go!

Matcha Shortbread Cookies

INGREDIENTS:

2 ¾ plus 2 TBS cups all purpose flour (14 ¼ oz)

2 TBS plus 1 tsp matcha powder

½ tsp salt

1 ½ cups unsalted butter (12 oz), room temperature

¾ cup sugar (5 ¼  oz)

Glaze:

1 cup powdered sugar (4 ¾ oz)

3 TBS lemon juice or as needed

METHOD:

Whisk together the flour, matcha powder and salt, set aside.

Beat the butter and sugar together until combined.

Add the flour mixture slowly.

Divide the dough into 2 parts. Roll each half into a log about 1 ¾  inches wide.

Wrap each log in parchment or wax paper. Chill until firm.

Heat oven to 350 degrees.

Slice about 1/3 inch thick. Place on parchment lined baking sheets about 1 inch apart.

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Bake 15-18 minutes until the cookies are set and very slightly golden on the edges.

When cookies are completely cool, whisk together the powdered sugar and lemon juice to make a glaze.

Drizzle on the cookies.

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Yield about 4 dozen.

BAKER’s NOTE: These are very delicately flavored- for a more robust matcha flavor, use up to 3 TBS in the recipe.

 

Chunky Monkey Cookies

One of the more fun cookies I developed at Provisons Bake Shop was what we dubbed  “Chunky Monkey”. It speaks to comfort flavors- peanut butter, chocolate and banana, all delicious on their own but when combined they are definitely more than their individual parts! The high school senior working at the counter couldn’t get enough of them- she’d even come in on her days off to stock up!

CHUNKY MONKEY COOKIES

Preheat oven to 350 degrees.

INGREDIENTS:

1 cup all purpose flour (5 oz)

1/3 cup quick oats (approximately 1 oz)

½ tsp salt

½ tsp baking soda

1 stick (4 oz) unsalted butter, room temperature

½ cup sugar (3 ½ oz)

½ cup brown sugar (3 ½ oz)

½ cup natural peanut butter, preferably fresh ground (4 ½ oz)

1 large egg

½ tsp pure vanilla extract (or banana extract)

1 very ripe banana, mashed

1/3 cup roasted peanuts, chopped (1 ½ oz)

¾ cup semisweet chocolate chips (4 oz)

 

METHOD:

Whisk together flour, oats, salt and baking soda. Set aside.

Thoroughly cream together the butter, sugars and peanut butter.

Add egg and vanilla. Mix until combined.

Add mashed banana, mix in lightly.

Add flour mixture and mix until just combined.

Add peanuts and chocolate chips.

Scoop onto parchment lined baking sheets.

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With wet fingertips lightly press down the dough.

Bake 10 minutes, rotate pans. If cookies are puffing up too much, gently bang pans to let out air.

Bake another 5 minutes until firm to the touch.

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Yield 3 dozen cookies using a 1 ½ tablespoon size scoop.

Enjoy!!

 

Sesame Crusted Rye Shortbread Cookies

Sesame Crusted Rye Shortbread Cookies

A couple of weeks ago I mentioned that I had a wonderful cookie from Tandem Bakery in Portland, Maine. This is my recreation of it. I hope you enjoy it as much as I do!

INGREDIENTS:

2 cups of dark rye flour (9 oz)

½ cups sugar (3 ½ oz)

¼ tsp fine sea salt

1 cup unsalted butter, room temperature (8 oz)

1 tsp grated orange zest

TOPPING:

3 TBS sparkling sugar

¼ tsp fine sea salt

2 TBS black sesame seeds

 

METHOD:

Whisk the flour and salt and set aside.

Beat the butter, sugar and orange zest together until combined.

Add the flour and salt, slowly.

Mix until dough comes together.

 

Divide the dough into 2 parts. Roll each half into a log about 1 ½ inches wide.

Wrap each log and chill until firm.

 

Heat oven to 350 degrees.

Combine the sparkling sugar, sea salt and sesame seeds.

When dough is firm, slice about 1/3 inch thick.2A08C585-69CC-4753-934A-4BCDCA4A0111

Place on parchment lined baking sheets about 1 inch apart.

Bake 16-20 minutes until the cookies are set and firm to the touch. Rotate the pans halfway through baking.

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Yield about 4 dozen.

Black Sesame and Banana Tea Bread

A Classic with a Twist

A couple of weeks ago, I wrote about my great experiences at bakeries in Portland, Maine.

Two things that I sampled at Tandem Bakery Company have lingered in my brain and palate. So, I tried my hand at recreating them and I’m happy to report that they were successful attempts.

The first one that I’ll share with you is a black sesame and banana tea bread. Black sesame seeds are rich in vital nutrients- iron, calcium, magnesium and zinc. They impart a nice nuttiness and a crunch to the banana bread. If you’re game to try something new- give this a whirl! I think you’ll be pleased.

BLACK SESAME AND BANANA TEA BREAD

Heat oven to 350 degrees; Lightly spray loaf pan (8 ½  x 4 ½ )

DRY INGREDIENTS:

1 cup all purpose flour (5 oz)

½ cup whole wheat flour (2 ¾ oz)

¾ cup sugar (5 ¾ oz)

¼ tsp salt

1 ½ tsp baking soda

½ cup black sesame seeds (2 ¾ oz), lightly toasted

WET INGREDIENTS:

2 large or 3 medium VERY ripe bananas, mashed

1 large egg

½ cup (4 fluid oz) canola oil

3 TBS buttermilk

1 tsp grated lemon zest

METHOD:

In a large bowl, whisk dry ingredients together.

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In a medium bowl, whisk wet ingredients.

Lightly fold wet ingredients into dry

Pour into prepared pan – only 2/3 full.

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Bake 55 – 70 minutes until a tester comes clean. The time is a function of how much banana you use.

If browning too much, lightly cover with tin foil.

Cool on a rack for 15 minutes, unmold the bread and cool completely before slicing.

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And, enjoy!!

 

Love is in the Air – Heart Scones

I loved the holidays at my bake shop…We always created special holiday themed treats- from sugar cookies to cupcakes to breakfast treats. On Valentine’s Day you could always find a heart shaped scone for your love.

Try these- start to finish in about 1/2 hour. What could be sweeter than for your Valentine to wake up to a special breakfast or to join you for afternoon tea?

Heart Shaped Cream Scones

Heat oven to 400; yield 1 dozen 3 ”  scones

INGREDIENTS:

2 cups all purpose flour (10 oz)

1 TBS baking powder

½ tsp salt

¼ cup sugar (1 ¾ oz) (plus 1 TBS for sprinkling if not using glaze)

1 ¼ cups heavy cream

1 TBS melted butter

GLAZE: Optional

½ cup powdered sugar (2 oz)

3 TBS milk

1/4 tsp vanilla extract

1 drop of pink food coloring

METHOD:

In a medium bowl whisk together the flour, ¼ cup sugar, baking powder and salt.

Slowly add the heavy cream mixing with your scrupulously clean hand until the dough comes together and no dry particles remain. Stop adding cream as soon as the dough comes together. Depending on the weather this could take 1 cup of cream up to 1 ½ cups.

On a lightly floured surface, knead the dough 4 or 5 times.

Roll or pat the dough to about ½ inch thick.

Cut the dough with heart shaped cutters and place on parchment lined baking sheet.

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With your forefinger, lightly make an indentation in the center of each scone. This helps the dough keep its shape while baking.

Brush the dough with the melted butter.

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If not using the glaze, sprinkle the top of each scone with sugar.

Bake 14-17 minutes until lightly browned and firm to the touch.

When done and cooled, combine the glaze ingredients until smooth.

Spread glaze over each scone.

Enjoy!

Mr. Chidlow’s Perfect Apple Pie

Right now with all the political turmoil in the U.S. I find myself turning again and again to comfort food. Baking is my “happy place” and I need to go there often!  Who doesn’t find comfort in a slice of warm apple pie?  My children had a grade school teacher, Mr. Chidlow, who did many cooking projects with his classes. His recipe for Perfect Apple Pie has been a family favorite for almost 30 years and during the time I owned Provisions Bake Shop we made hundreds of them!

Here’s how it goes:

PIE CRUST

INGREDIENTS:

2 cups all purpose flour (10 oz)

½ tsp salt

½ pound (2 sticks)  COLD unsalted butter; cut into small cubes

1 large egg

1 TBS heavy cream

METHOD:

In food processor mix flour and salt.

Add butter and pulse until mixture resembles coarse meal.

Add egg and cream and process until a ball of dough forms on blade.

If mixture seems dry, add a DROP more of cream.

Divide dough in half and form into 2 discs. Wrap in plastic wrap and refrigerate 1 hour.

Yield 2 crusts (enough for a double crust 9″ pie)

While the dough is chilling prepare the pie filling.

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APPLE PIE FILLING

INGREDIENTS:

7 Golden Delicious Apples

3/4 cup sugar (5.25 oz)

2 TBS All Purpose Flour

1  1/2 tsp cinnamon

1/8 tsp salt

2 TBS unsalted butter

Egg wash :1 egg whisked with a pinch of salt

extra sugar for sprinkling on top

METHOD:

Heat oven to 400 degrees.

Peel, quarter and core the apples.

Thinly slice the apples crosswise.

Whisk together the sugar, flour, cinnamon and salt.

Add to the apples and toss gently.

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Roll out one disc of the dough.

Pie Dough

Line a 9″ pie plate with the pastry.

Mound the apples in the pie shell and dot with the 2 TBS of butter.

Roll out the second crust and place on top. Crimp the two crusts together.

Brush the top crust with the egg wash and sprinkle with sugar.

Cut 3 or 4 air vents in top crust to let out steam.

Bake for about 50 minutes until apples are soft. (Test by sticking a knife in an air vent).

If the crust starts getting too brown before the apples are soft, cover loosely with aluminum foil.

I personally like to bake my pies on a parchment lined sheet pan to catch any overflowing juices.

Enjoy!

Cranberry – Pistachio Shortbread Cookies

 It’s snowing outside – perfect time to be in the kitchen and create!!

These cookies are a snap to make and a perfect accompaniment to a nice “cuppa” tea.

My New Year’s resolution is to make sure that you hear from me more regularly- fingers crossed!! 🙂 

 

INGREDIENTS:

1 ½  cups all purpose flour (7 1/2 oz)

¼  tsp salt

12 TBS unsalted butter (6 oz), room temperature

¼  cup sugar (1 ¾  oz)

¼  cup sweetened dried cranberries ( 1 ½   oz), chopped

1/3 cup pistachios, lightly toasted (1 ¾  oz)

Sparkling sugar

METHOD:

Whisk the flour and salt, set aside.

Beat the butter and sugar together until combined.

Add the flour and salt slowly.

Fold in the cranberries and pistachios.

Roll the dough into a log about 1 ½ inches wide.

Roll the log in the sparkling sugar.

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Wrap the log in parchment or wax paper. Chill until firm.

 

Heat oven to 350 degrees.

When dough is firm, slice about 1/3 inch thick. Place on parchment lined baking sheets about 1 inch apart.

Bake 15-18 minutes until the cookies are set and very slightly golden on the edges.

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Yield about 30 cookies

Gingerbread Scones

I know it’s been awhile since you’ve heard from me- my “day job” has gotten a lot busier! But- I wanted to make sure to wish all of my readers a very happy and delicious holiday with a special recipe.

If you love gingerbread, then these scones are the perfect addition to your breakfast or brunch table.

In this recipe, I find that the most tender results come from mixing the dough with your hand. My most inspiring teacher was Master Pastry chef Albert Kumin. In our Breads and Doughs class, he held up his scrupulously clean hand with his fingers slightly curled and announced: “This is the best mixing tool that God has given you”.

Heat oven to 425. Line a baking sheet with parchment

INGREDIENTS:

1  1/2 cups All Purpose flour

1/2 cup whole wheat flour

¼ cup sugar

1 TBS Baking Powder

½ tsp salt

1/2 tsp ground ginger

1/4 tsp cinnamon

1/8 tsp ground cloves

1/3 cup candied ginger

1 ¼ cup heavy cream

2 TBS molasses

1 TBS melted butter

1 TBS sugar for topping, preferably turbinado sugar

METHOD:

In a medium bowl whisk together the flour, ¼ cup sugar, baking powder and salt and spices.

Stir in candied ginger.

Mix the cream with the molasses and slowly add to the flour mixture, mixing with your hand until the dough comes together and no dry particles remain. Stop adding cream as soon as the dough comes together. Depending on the weather this could take 1 cup of liquid  up to 1 ½ cups.

On a lightly floured surface, knead the dough 4 or 5 times.

Roll or pat the dough into an 8” circle about ¾ inch thick.

Brush the dough with the melted butter and evenly sprinkle the sugar on top.

Cut the circle into 8 wedges.

Place evenly on the baking sheet

Bake 12-15 minutes until lightly browned and firm to the touch.

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gingerbread scone dough

 

 

Aunt Edith’s Slap Cookies

My Uncle Herb’s sister, Edith, was another wonderful baker that inspired me. She always came to family functions with some sort of great sweet in tow. She called these buttery, delicious cookies “Slap” cookies, because she just slapped them together!

Give them a try- they are simple to prepare. This recipe makes a good size batch. The cookies have a long shelf life and they freeze beautifully as well.

AUNT EDITH’S SLAP COOKIES

Heat oven to 350; Line cookie sheets with parchment.

INGREDIENTS:thumbprint cookie dough

3 cups all purpose flour (15oz)

¾ tsp table salt (not Kosher)

3 sticks (12 oz) unsalted butter, room temperature

1 scant cup sugar (7oz)

1 TBS pure vanilla extract

1 egg yolk, from a large egg

¾ cup red currant jelly

METHOD:

Whisk the flour and salt together; set aside.pastry bag currant jelly

With an electric mixer, cream the butter and sugar together until fluffy.

Add the egg yolk and vanilla extract; mix until combined.

Add the flour and salt mixture and mix on low speed until dough comes together.

Scoop the dough onto the prepared baking sheets with a 1” scoop.

Roll into balls.

With your finger tip, make an indentation in each ball of dough.

Fill the indentations with red currant jelly. A pastry bag or a Ziploc bag with the edge trimmed off works very well for this.

Bake for about 15-18 minutes until light golden.

Cool and enjoy!

Yield: 6 dozen

Celestine’s Everday Cookies

This recipe is my version of a cookie that my mother-in-law, Celestine always had whenever we came to visit. She was a prolific baker and this cookie was my favorite…not too sweet, filled with all kinds of good stuff. The perfect little treat.

CELESTINE’S EVERYDAY COOKIES

Heat oven to 350. Line cookie sheets with parchment

INGREDIENTS:

1 ¾ cups all purpose flourcookie dough

½ tsp cream of tartar

½ tsp baking soda

½ tsp table salt

1 stick (4oz) unsalted butter

½ cup white sugar

½ cup light brown sugar

1 tsp vanilla extract

1 large egg

½ cup unsweetened shredded coconut

½ cup quick oats

½ cup pecans, toasted and chopped

½ cup crispy rice cereal

METHOD:

Whisk together the flour, cream of tartar, baking soda and salt. Set aside.

Cream the butter and sugars together until light and fluffy.

Add the egg and vanilla. Mix well to combine.full sheet

Add the flour mixture, when fully incorporated add the remaining ingredients.

Scoop onto the baking sheets. Flatten the dough slightly with your fingertips.

Bake for 10 – 12 minutes until golden.

This recipes yields 30 cookies when using a 1 ½ Tablespoon scoop.