Posts tagged ‘organic shortening’

Green Tea Cat’s Tongues

I finally bought some matcha for baking. It’s a much richer flavor than the finely ground sencha I’ve been using. The original recipe calls sifting of the flour and salt but I never do it, so I’m leaving it out. And I use a ziploc bag to pipe out the batter instead of a pastry bag (I don’t have one), but make sure you only snip a tiny bit off the corner or else it’ll be very messy. To make it easier transferring the batter into a bag, put the bag in a mug, folding the bag’s edge over the rim before filling.

 Green Tea/Matcha Cat’s Tongues (adapted from Martha Stewart’s Cookies)

  1. Preheat to 375º. Cream together the butter and confectioners’ sugar.
  2. Add in eggs one at a time, mixing well after each addition.
  3. Mix in the matcha and salt, then the flour.
  4. Transfer batter into pastry bag fitted with 3/8in round tip.
  5. Pipe the batter into 3/8in x 2 3/4in strips on parchment lined baking sheets spacing them about an inch apart (I did mine a bit thicker and it affected the baking time, needing a few more minutes to make sure it’s not too soft). 
  6. Bake 10-12mins till the edges turn golden (brown).
  7. Cool on baking sheets for 3mins before transferring to wire racks (but if it’s humid or if you think the cookies are still on the soft side, leave on the baking sheets to cool all the way thru).

Kind of messy here, some look like dividing single cell organisms.

Matcha or Kryptonite… powdered.

-L

July 28, 2008 at 12:52 am 4 comments

Cocoa cravings…

choco
For a change of pace from all the recent eating out entries, here’s something homemade.

On Amazon I bought some baking items in bulk. I got 4 containers of Spectrum Organic Shortening, 4 bars of Green Black Organic 72% Baking Chocolate, and 5 canisters of Ghiradelli Cocoa Powder. With these, I can start my own chocolate truffle business. But instead I’ll be baking chocolate goods for months to come. I was going to go all organic but they didn’t carry Green Black Cocoa Powder and the other organic brands weren’t ones that I’m used to baking with. The Ghiradelli was great price for the quality and quanity, I gave one to my cousin (also an avid baker).
I mainly use Spectrum Organic Shortening for my baking because the hubby refuses to eat butter. Sometimes I like to use Earth Balance Whipped Spread for a buttery flavor or as a ghee alternative in curries. Here’s a quick brownie recipe I threw together to use some of that cocoa.

brownie

Quick Brownies

1 1/4 cup organic shortening
1 1/2 cup sugar
3 eggs
1 cup cocoa powder
1 1/4 cup hazelnut flour
3/4 cup flour
1 1/2 tsp of vanilla extract
pinch of salt 

These are moist soft fudgey dense brownies, so you don’t have to worry about leavening agents. Preheat oven to 350°F. Cream the shortening and sugar till smooth then add in one egg at a time incorporating fully before adding another (using a mixer). Then gently fold and stir in the cocoa powder with a spoon or spatula (it can fly everywhere using the mixer).  Mix in the vanilla and pinch of salt, then add the flour and hazelnut flour and finish mixing with mixer. Pour and spread out the thick batter evenly onto a greased 8×8 inch pan. Bake for 20-25mins, test with a toothpick after 20mins and determine if it’s done or needs another 3 or 5mins. It shouldn’t come out completely dry and clean when you poke it. After taking it out of the oven, let cool for 10mins and you have warm brownies.

lina-sm.gif -L

January 22, 2008 at 6:26 pm 2 comments


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