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.


 

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:

 

Citrus Shortbread Cookies December 21, 2009

Filed under: Dessert — flyingbubble @ 5:08 pm
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I’m finally back home in Arizona! Its so great to be in the desert again :).  Its also holiday time and that means I get to cook a lot.  My mom and I sat down and scoured through stacks of recipes and recipe books looking for foods we’d like to try.  This recipe was a magazine clipping and I unfortunately can’t figure out which magazine its from to give them credit.  My dad loves shortbread cookies and I had never attempted to bake that type before.  This citrus shortbread cookie seemed like the perfect way to kick off my holiday baking.

I had some trouble with the dough (or at least I thought I did).  It didn’t seem to be the consistency that I expected and I definitely didn’t use a rolling pin to shape the dough like the directions recommend.  My dough crumbled everywhere and I was lucky to get it all in one piece onto my cookie sheet.  Miraculously they baked up just fine and taste pretty darn good.  I also failed at the aesthetically pleasing “drizzle” effect on the icing.  I lost patience and just globbed it on top of each cookie.   (yes I realize that globbed is not a word).

Here’s the recipe so you can try this at home:

Ingredients:

3/4 cup butter or margarine, softened

1/4 cup granulated sugar

2 cups Gold Medal all-purpose flour

1 1/2 teaspoons grated lime peel

1 1/2 teaspoons grated orange peel

1 cup powdered sugar

1 or 2 tablespoons lime juice

Directions:

1. Heat oven to 350 F.  In large bowl, beat butter and granulated sugar with electric mixer or medium speed 2 to 3 minutes or until light and creamy.  Add flour, lime peel and orange peel.  Beat on low speed until mixture is blended.  Gather dough into a ball.

2. On lightly floured surface, roll dough into a 8×6 inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth)  Cut into 12 (2 in) squares, then cut each square diagonally in half into triangles.  On ungreased cookie sheet, place triangles 1/2 inch apart.

3. Bake 12 to 17 minutes or until edges just begin to brown.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely, about 15 minutes.

4.  In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle.  Drizzle glaze over cookies. (24 cookies)

NUTRITION: (1 cookie) Calories 120 (from fat 50), Total Fat 6g, Cholesterol 15mg, Sodium 40mg, Total Carbohydrate 15g, Fiber 0g, Sugar 7g, Protein 1g.