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 🙂

 

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:

 

Ginger.. err I mean… Cinnamon Cookies! January 13, 2010

Filed under: Cookies,Snacks — flyingbubble @ 11:50 am
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My mom likes ginger snaps and my granddad really likes ginger snaps (my mom’s dad) so when I saw ginger cookies in my Weight Watchers cookbook I just had to try the recipe.  I carefully followed the instructions and evenly measured each dough ball to get exactly 16 cookies.  Despite my efforts, when the timer went off, my mom pulled a tray of partially black rock hard burnt cookies from the oven.  Even more disappointing was the fact that I had used the last of our ground ginger on that batch.  Eager to clear the “black mark” from my baking record, I decided to try the recipe again.  We have a large container of ground cinnamon so batch 2 became cinnamon cookies.  This time I did everything the same except I watched the cookies like a hawk while in the oven.  The recipe had called for 15-20 minutes in a 400 degree oven, which seems like overkill considering most cookies bake for about 10 min in a 350 degree oven.  This time I pulled the cookies at 10 minutes and they were crisp on the bottom but not burnt! 🙂 yay. They’re actually really tasty and only 69 calories a piece.  Next time, I’d like to try baking them at 350 and see if I can get a more even browning.  Here’s the recipe, it’s quick and only makes sixteen 69 calorie cookies so its not as damaging to your diet if you can’t help nibbling on them.

INGREDIENTS:

1/4 cup margarine

1/4 cup firmly packed brown sugar

3 tablespoons honey

3/4 cup all-purpose flour

2 teaspoons ground ginger (or cinnamon)

1/8 teaspoon salt

DIRECTIONS:

1.  Combine first 3 ingredients in a medium saucepan; place over low heat, and cook, stirring constantly, until margarine melts.

2.  Combine flour, ginger, and salt in a medium bowl; add margarine mixture, stirring well.

3.  Drop dough by rounded teaspoonfuls onto a large baking sheet coated with cooking spray.  Bake at 400 degrees F for 15-20 minutes or until lightly browned.  Transfer to wire racks; cool completely.  Yield: 16 cookies (1 per serving)

NUTRITION FACTS: 69 calories, 10.1 g carbohydrate, 3 g fat, .2 g fiber, .7 g protein, 0 mg cholesterol, 52 mg sodium, 4 mg calcium

 

Star Cookies January 12, 2010

Filed under: Cookies — flyingbubble @ 3:18 pm
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My friend Mary had a birthday recently so I pulled out my cookie book and scoured the pages for the perfect celcbration treat.  I didn’t have a lot of time so I decided to try a simple recipe for chocolate cookies that looked awesome because of the icing.  When the cookies come out of the oven they’re still soft so you press a cookie cutter into the top to create an indented pattern that can later be filled.  It’s great for stacking cookies because the imbedded icing is less likely to stick to other cookies.  These are “star” cookies because that’s the only cookie cutter I had which was small enough for my cookie size.  I don’t have the exact recipe here right now but here’s the basics.

Ingredients:

I box chocolate cake mix (equally good with any other cake mix flavor)

1/4 cup oil

2 cups powdered sugar

2-3 Tb milk

2 eggs

Directions:

Preheat oven to 350 (I’m not positive but I think most cookies bake at 350).  Mix ingredients together in a bowl until well incorporated.  Using a teaspoon scoop dough and form into round balls, place 2 in apart on a cookie sheet.  (I got 48 cookie balls out of my batch).  Then press a glass into sugar and then flatten each cookie ball with the glass.  Bake in the oven for 8-10 minutes.  As soon as you pull the cookies from the oven gently press a cookie cutter into each one to create the design.

For Icing:  Whisk together powdered sugar and enough milk to achieve a thick but pourable icing.  Then mix in food coloring of your choice.  (I whisked the sugar in four separate bowls of 1/2 cup sugar to easily create 4 different colors).  Pour or scoop icing into a ziplock bag and snip the very end (I tried to make the hole as tiny as possible) to create a piping bag.  Then pipe the icing into the indent of the cookies.  Allow to cool and dry (the cookies don’t necessarily have to cool before the icing step).