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Baking a good impression
Limp moose
Registered User regular
Registered User regular
So I am staying at a lady friends parents house this weekend. I want to bring them a gift/thank you. I feel like wine/booze which is sort of my standard gift is a bit impersonal for this. I am thinking baking something may be a nicer way to say thanks for letting me stay here. Plus then her sister and whole family can enjoy it.
I have the better part of all day tomorrow to bake any type of baked goods. However my baking experience is Nil. I can cook just about anything else great but need something like cookies that travels easy. My question is does someone have a go to recipe for this sort of thing that is easy to follow and tastes AMAZING! It has to take a train ride with me so cakes/delicate things are a no go.
Google offers up some interesting proposals. But it would be nice to hear from someone who has done this before. Alternatively If anyone else has a good gift idea that would be cool too. I have only met her parents one time before this and it was brief so I don't have a great idea of what they would like. I asked her and she said I was silly for bringing something.
I have the better part of all day tomorrow to bake any type of baked goods. However my baking experience is Nil. I can cook just about anything else great but need something like cookies that travels easy. My question is does someone have a go to recipe for this sort of thing that is easy to follow and tastes AMAZING! It has to take a train ride with me so cakes/delicate things are a no go.
Google offers up some interesting proposals. But it would be nice to hear from someone who has done this before. Alternatively If anyone else has a good gift idea that would be cool too. I have only met her parents one time before this and it was brief so I don't have a great idea of what they would like. I asked her and she said I was silly for bringing something.
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1) Add an additional 1/4 cup of flour to what the recipe already calls for
2) Use dark brown sugar instead of light brown sugar
As a bonus baking tip, you can make a double batch of that recipe ahead of time, portion out the dough into cookie-sized balls, and freeze them. Then you can pop a few frozen dough balls into the oven if you need a gift on short notice. (When frozen, the dough takes about 2 minutes longer to cook.)
Granny’s Oatmeal Cookies
½ cup sugar
½ cup molasses
¾ cup vegetable oil
2 eggs
¼ cup milk
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon baking soda
2 cups flour
1 cup raisins
2 cups oatmeal
Combine in the order listed. Drop onto baking sheets (you may want parchment paper, they can stick) and bake in moderate oven (350 to 375 degrees) for 8 to 10 minutes. Makes about 36 cookies, depending on your size (I usually have half that but I like the cookies to be more sizeable).
This takes about a half an hour to make from getting out ingredients to your first tray of finished cookies. They're not terribly impressive in looks but they sure taste yummy.
http://www.foodnetwork.com/recipes/thin-and-crispy-chocolate-chip-cookies-recipe/index.html
If you don't want them SO thin and big, you could cut back a bit on the butter. But seriously, they have become my absolute favorite chocolate chip cookies.
http://www.food.com/recipe/new-york-times-no-knead-bread-464732
alternate link:
The thing to watch out for this is to make sure you flour the dough well on the outside before you handle it because it can get sticky.
It is fantastic, but it goes stale really fast.
This recipe for pecan sandies is simple, and they are really good. Really, really good. I didn't do the roll them in sugar before baking step, it's not needed for these.
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Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.