Food Flight

An aviator's culinary adventures

Outrageously Chocolately!!! September 1, 2011

Filed under: Cookies,Dessert — flyingbubble @ 9:28 pm
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Hello everyone!!! I apologize for leaving everyone hanging for 17 months… As I mentioned in my initial post, I’m a flight student and that training has been occupying all of my time for the past year. If you’re excited to finally read a new post you can thank my friend Brittany for demanding that I update my blog. I had actually been planning to bake something for my Granddad as a thank  you gift for my birthday check this year. He loves chocolate as much as I do, and I was craving chocolate today anyways so I went with the most chocolate packed cookies I could find.  I found this recipe on Martha Stewart’s website.  For some reason mine don’t look nearly as pretty as her cookie picture.  I imagine that has something to do with the fact that I’m a amateur baker with a point and shoot camera. Maybe someday I’ll have a professional kitchen, photography team and cookbooks of my own. Not that I’m necessarily aspiring to be like Martha Stewart, but sometimes crazy things happen…

Unfortunately I don’t have any crazy stories about the baking process for these.  I had to run out and buy some chocolate (I know its unbelievable that I didn’t have chocolate on hand) at the local Walmart.  For those of you who don’t know, I now live in Kingsville, TX. A painfully small farm town where Walmart is pretty much the most exciting place. I normally have some colorful tales about the other patrons but the only notable event on this particular trip was a lady being lifted into an ambulance out front.  I’m not sure what happened but she was conscious and looked okay. Back to the baking, I have a new cookie sheet and a cookie dough scoop that scrapes out the dough for you. If you’re having any trouble with burning your cookies try the Airbake insulated aluminum cookie sheets!  They sell them at Bed Bath and Beyond but I’m sure there are other stores or online options. The sheets are designed with a open space inside that keeps the cookies from directly touching the metal that is directly touching the baking rack… Its pretty awesome, check them out!  I’ll try to continue uploading my cooking adventures, maybe just at a slower pace than last year.  Keep checking back, and thanks for all the comments 🙂

A little preview of my new favorite cutting board. It is shaped like the state of Arizona 🙂

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Toffee Chip Cookies March 24, 2010

Filed under: Cookies,Dessert — flyingbubble @ 2:34 pm
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I made these cookies on the same day that I made the angel macaroons (posted below).  I was intrigued by the use of graham cracker crumbs to replace flour in the dough.  It was a brilliant call by Lynae Lang of Wolf Point, Montana (she is credited by my cookie magazine as the author of this recipe).  If you like chocolate chip cookies and gourmet cookies with lots of different decadent flavor combinations… this will blow you away.  They’re pretty sweet so try not to devour a whole batch, you’ll probably feel sick (I know I did..).  After making these cookies and the angel macaroons, I decided to mail them out.  As I decided how to package them, I thought that maybe a homemade scrapbook style “packing slip” would be the perfect finishing touch.  So I’m including a picture of the packing cards I made.

Toffee Chip Cookies

Yield: 4.5 dozen

INGREDIENTS:

1/2 cup butter, softened

1 can (14 oz) sweetened condensed milk

2 cups graham cracker crumbs

3/4 cup all purpose flour

2 teaspoons baking powder

2 cups (12 ounces) semisweet chocolate chips

1 cup English toffee bits

1 1/2 cups flaked coconut (optional) <– I omitted this because I didn’t have any

DIRECTIONS:

In a large mixing bowl, combine butter and condensed milk.  Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture.  Stir in the chocolate chips, toffee bits and coconut if desired.

Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets.  Bake at 375 for 10-12 minutes or until edges are lightly browned.  Cool for 2 minutes before removing to wire racks to cool completely.


 

Angel Macaroons

Filed under: Cookies,Dessert — flyingbubble @ 2:08 pm
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I made these wonderful cookies a while ago and I don’t remember if there’s a story to tell.  Someday I hope to regain control of my blog, lol, I’ve been let it run wild for a couple weeks now.  Amazingly, people still check it out every day!!  That’s some seriously dedicated readership I must have, except that my  boyfriend admitted to not usually reading my entries and just drooling over the pictures.  I don’t mind, I’d do it too, but I usually try to make my musings on the recipe as entertaining as possible so hopefully most of you aren’t missing out on the core of my blog’s awesomeness.  I sent these cookies to a couple different friends and family and they received rave reviews across the board.  They’re so easy to make, it’s crazy not to try this recipe.  They’re also low fat since we’re using Angel Food cake mix.

Angel Macaroons

Yield: 5 dozen

INGREDIENTS:

1 package (16 oz) angel food cake mix

1/2 cup water

1 1/2 teaspoons almond extract

2 cups flaked coconut

DIRECTIONS:

In a large mixing bowl, beat the cake mix, water and almond extract on low speed for 30 seconds.  Scrape bowl; beat on medium speed for 1 minute.  Fold in the coconut.

Drop by rounded teaspoonfuls 2 in. apart onto a parchment paper-lined baking sheet.  Bake at 350 for 10-12 minutes or until lightly browned.  Remove paper with cookies to wire racks to cool.

 

Crisp Peppermint Patties

Filed under: Cookies,Dessert — flyingbubble @ 1:54 pm
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This morning I woke up at 6, as per my usual routine since we’ve started having daily morning formation at 7:15.  I had some leftover Grits Casserole (I’ll post that recipe soon!) for breakfast and headed off to “work”.  Upon returning around 730, I was greeted by a smiling dancing dog with a rubber newspaper in his mouth.  Then I changed back to my pajamas and thought, ‘What a great morning to bake cookies!’  I’ve been on a cookie baking kick for a while now and this recipe was the last one I had already chosen and bought groceries for.  The recipe was straightforward so I don’t have a humorous tale to accompany the delicious cookies.  I’ve become a huge fan of parchment paper so I don’t have to clean the cookie sheets when I’m done.  I picked these cookies out for my GrandDad because he and I share a love of mint chocolate cookies.  I’ll be sending him some of these soon, not sure if he’ll read this but hopefully it will be a surprise.

Here’s the recipe, enjoy the pics:

Crisp Peppermint Patties

Yield: 5 dozen (I actually got 95 cookies, I made them too small)

INGREDIENTS:

1 cup butter-flavored shortening

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 package (12 ounces) chocolate covered peppermint patties

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

DIRECTIONS:

In a large mixing bowl, cream shortening and sugars until light and fluffy.  Beat in the eggs, melted peppermint patties and vanilla.  Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.  Cover and refrigerate for 30 minutes or until easy to handle.

Drop by rounded teaspoonfuls 2 in apart onto ungreased baking sheets.  Bake at 375 for 8-10 minutes or until the surface cracks. Cool for 1-2 minutes before removing to wire racks.


 

Valentine’s Cookies March 6, 2010

Filed under: Cookies — flyingbubble @ 1:17 pm
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I’m sure many of you readers anxiously checked my blog on the days leading up to the holiday of Love (and cookies and candy).  I’m so sorry to disappoint, I made cookies of course, I just didn’t post them.  Better late than never!  There’s not much to say here as these are a variation of the chocolate star cookies I posted earlier.  This time I used red velvet cake mix with cream cheese frosting, and strawberry cake mix with pink vanilla frosting.  I made these for my roommates since they were both returning home on February 15th.  Unfortunately they were so delicious that I ate all the strawberry cookies (despite having frozen them to deter myself, apparently the strawberry cookies are just as good frozen).  I made another batch with a coconut cake mix and the powdered sugar homemade icing (colored pink).  Its just so simple to grab a box of cake mix and you can try any of the flavors on the shelf using the same process!  Here’s the eye candy/photographs:

 

Tropical Fruit Snack January 25, 2010

Filed under: breakfast,Dessert,Snacks — flyingbubble @ 6:57 pm
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The other day I felt like having a banana.  Then I remembered that we had leftover orange infused sugar in the fridge.  I pulled out the bag of sugar and saw some delicious kiwi fruits sitting in the drawer.  I sliced the banana, peeled and diced the kiwi and tossed them in a bowl.  Sprinkled my creation with orange sugar and stirred. The juices from the kiwi and banana mixed with the sugar to create a syrupy coating.  It was excellent and I wish I had thought to fill the crepes with this syrupy fruit mixture instead of just butter and sugar.  For a quick and easy fruit makeover… toss on some flavored sugar! (Regular sugar would work as well).

 

Crepes Again

Filed under: breakfast,Dessert — flyingbubble @ 1:01 am
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My dad flew into town this weekend so he could take one of our cars back to California.  It was great to see him but sad because it will be a while before we get together again.  He landed after 11pm on Friday night, so Red, mom and I stayed up to go get him (Red was definitely grumpy being up past his bedtime).  Fully expecting to sleep in on Saturday morning, Red woke me up around 8 and coaxed me into to walking and feeding him.  Around 9 we decided to go wake up the parents with slobbery kisses (well only Red did the kissing).  My sleepy dad rolls over and inquires about what we might be having for breakfast.  Naturally, my mother volunteers me to cook and starts listing meals that I know how to make!  (Apparently I’m the designated cook in the family now… didn’t see that coming when I started this blog).  My dad said that crepes sounded good, clearly unaware of the requirement for the batter to chill for at least 2 hours or overnight.  Aiming to please, I agreed to cook and went to work on the batter figuring that the refrigeration was a guideline and not a rule.  My second hurdle that morning was a lack of butter… and when cooking from Julia Child’s book, that qualifies as a disaster.

I found a partial stick in my mom’s butter serving dish so I just threw that in the batter and hoped it would be close enough to the 5 Tbs I needed.  After blending the batter and putting in the fridge, it occurred to me that my mom wanted to “fill” the crepes with butter and sugar.  The only butter we had left was laced with tarragon from a steak cook out we’d had over the holidays.  With my tail between my legs, I walked back to my parents room and announced that breakfast would be delayed because I needed to run to the store for butter.  My mom went with so I could just run in and out quickly.  While at the store, I also grabbed a couple oranges, green onions and mushrooms.  I started making the crepes (the batter probably chilled for about 45 minutes) and the process was far from smooth sailing.  I couldn’t seem to get the temperature right, or keep the pan at the same temperature.  I only adjusted the temperature knob once in the beginning but the crepes alternated between cooking super fast and super slow.  Some of them were a deep dark brown color that could possibly be construed as black, and some barely had any brown but some faint tan spots on both sides.  I’m attributing the cooking difficulties to the mystery amount of butter in the batter and the lack of time for the ingredients to “settle” in the fridge.  There’s just no way it could have been my fault!! (haha).  My mom made orange sugar for the filling by rubbing the sugar in orange peels (Julia’s recommendation) and zesting the two large oranges into the sugar.  Despite the struggles the result was delicious and most wouldn’t notice that there had been any problems in the kitchen.

Once I finished filling the crepes I tossed the sliced mushrooms into the pan and after sufficiently sauteing them, I added chopped green onions and then egg whites (with one whole egg added).  Seasoned with salt and Pepper and scrambled the eggs.  Over all it was a delicious breakfast!  Green onions and mushrooms are one of my favorite veggie combos to scramble with eggs or add to an omelette. Enjoy the pictures.

And, the funny picture of the day: I screwed up one of the crepes pretty badly and it resembled scrambled eggs.  I photographed the anomaly and dubbed it “scrambled crepe”! (My mom added butter and sugar and ate it anyway).