TWD: Citrus Sunshine Muffins

The Citrus Sunshine (Currant) Muffins for this week's TWD were the perfect choice as far as I'm concerned. Especially in light of the fact that it was Daylight Savings on Sunday (thank goodness my phone updates itself because I completely forgot!) and this coming Sunday is the Vernal Equinox - SPRING!

Now, if only the weather decides to cooperate and stops dumping snow on us (like last week - seriously, that was our backyard on the 8th) then I would be thrilled!  I am SO over Winter!

Conversely, I think it is pretty funny that the main season for citrus around here is WINTER! There has to be some really brilliant reasoning behind the Powers That Be deciding that. What better way to get some sunshiney feelings in the midst of the snow and darkness!

These muffins were perfectly delightful in delivering on the promise of the citrus and sunshine double hit of happy.  I was happy while I was making them - I love rubbing the zest and sugar together - I could seriously just smell that all day!

I made a couple of small modifications to the recipe this time which were a big hit around our house. I didn't have any currants, and didn't know if any of us raisin haters would like them anyway, so I didn't bother getting any.  Instead I chopped up some good white chocolate and added some chunks to the muffin batter in place of the currants.  I also didn't have any lemon extract, so I just zested the lemon and rubbed it into the sugar along with the orange zest.  I also added a small splash of vanilla to the batter because I love the combination of citrus and vanilla in a big way.

These muffins were wonderful - tender, citrusy and bright, a little sweet and oh so good!  I'm so glad that Lauryn of Bella Baker chose them for this week's recipe because I have overlooked them for far too long.  Make sure to visit the Tuesdays with Dorie blog and see how the other muffin makers made out!

White and Dark Chocolate Chunk Cookies

I'm not sure what it is, but I've noticed lately that the desserts I gravitate toward are those where I don't have to choose between my favorite flavors - chocolate and vanilla. I don't want to choose. I want both.

These cookies definitely fall under that category. The pictures are deceiving because they look like they might be really big cookies, but they're not. They're actually only about 2 1/2 inches across, which compared to the enormous sizes of most of the cookies I make, these are delightfully diminutive. 

Their small stature not withstanding, they are chock-full of chocolately goodness of both the bittersweet variety and white chocolate. For both chocolates I used Callebaut because the quality of the chocolate will make a difference here.  You could probably still have a good cookie if you use some chocolate chips and white chocolate chips, but you wouldn't end up with the huge pockets and chunks of chocolate, which is really one of the main attractions of this cookie.

The other thing I love about this recipe is actually that it is a make ahead kind of dough. You will end up with two 'logs' of cookie dough, stashed in your refrigerator or freezer, that you can slice as needed and bake up a whole batch, or just a few cookies at a time and prolong the enjoyment. Nothing makes me happier on a hard day than knowing that I can bake up some cookies in a few minutes with no effort on my part. (Especially useful after days spent shuttling sick kids to doctors, hospitals and pharmacies - OY! I am SO over Winter!)

White and Dark Chocolate Chunk Cookies

Adapted from Wolfgang Puck Makes It Easy

Printable Version

Makes about 5 dozen cookies

6 oz bittersweet chocolate, cut into 1/4-inch chunks

4 oz white chocolate, cut into 1/4-inch chunks

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon sea salt

8 tablespoons (1 stick unsalted butter, cold, cut into tablespoons)

1/2 cup sugar

1/3 cup packed dark brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

Note: This dough needs to chill in the refrigerator for at least 2 hours and up to one week, so plan ahead.

In a medium sized bowl whisk together the flour, baking soda and salt. Set aside. In the bowl of a standing mixer with paddle attachment, cream the butter pieces, still a bit cold, until fluffy and pale yellow, about 2 minutes. Scrape down the sides of the bowl and paddle and add the sugars while continuing to beat until smooth, another 2 minutes. Add the egg and vanilla on low till combined. Still on low, gradually add the flour mixture and beat until just incorporated.  Add the chocolate chunks and mix them into the dough.

Place a piece of parchment paper or wax paper on a clean work surface. Use a spatula or scoop to scoop out one half of the dough. Form it into a log about 2-inches in diameter. Roll the log in the paper, then roll that in plastic wrap or foil. Repeat with the second half of the dough on another piece of parchment or wax paper. Wrap the logs tightly and refrigerate for at least 2 hours or up to one week.  You can also stash the dough in your freezer for up to a month (just allow to thaw slightly before trying to slice and bake).

To bake the cookies, preheat the oven to 350 degrees F with a rack in the lower portion of the oven. Line a baking sheet with parchment. Cut the logs, using a serrated knife, into 1/4 to 1/3-inch thick slices. Place the cookies on the prepared baking sheet about 1 inch apart. If the slices come apart a bit when you are slicing them, just press the dough bake into a ‘slice’ shape (not into a ball).  Bake the cookies for 10 to 12 minutes. They are done when they are golden around the edges and bottom. Remove the cookies from the oven and cool on racks. Store airtight. 

Note: To bake more than one sheet at a time, just rotate the sheets, front to back, top to bottom halfway through the baking time. I prefer to only slice a few cookies as needed and bake them fresh when we want a treat.

TWD: White Chocolate Brownies with Raspberry Coulis

I am a project collector. I take on too many things at once and should really learn to not spread myself so thin. I know all this, and yet, I don't seem to be able to stop myself. Why?

I guess to a certain extent, I thrive on the energy of accomplishing the things I set out to do. Unfortunately, the flip side of that is being a perfectionist who is forced to underperform and let slide too many things each day because, although I said a while back I was trying to find a way to fit more hours into the day, it just isn't happening. So, until I learn how to stop spreading my time out so thinly, I'll just keep trying to juggle the best I can. I hope you'll continue to bear with me as I have some important things I need to tell you all about but just can't seem to find the right time or the right way to say it. It will be soon though, because the lack of communication on my part is driving me nuts. My most sincere thanks to you for still coming here and visiting, even though I've been strangely out of touch lately. I promise to shed some light on that all soon and am sure you'll all understand. UPDATE: Please visit my new blog Sweet and Simple and read the start of my explanation about what is happening in our life. I am finally no longer going to be strangely silent. Love you guys!

Speaking of things that were spread thin recently (like that ridiculous segway?) what about the meringue on this week's White Chocolate Brownies for Tuesdays with Dorie? I know several people mentioned they had decided their brownies were going nekkid, but I chose to just stick to the recipe and see what they turned out like. I've never made any type of brownie that had white chocolate, ground almonds, fresh raspberries and then meringue spread on top of the unbaked batter - very unique, and therefore, I wanted to see what they were meant to be like.

The White Chocolate Brownies were chosen by Marthe of Culinary Delights, but I have to give a little shout-out to Ms. Clara who has been waiting **oh so patiently** for someone to finally choose this recipe :) Actually, I was really excited too and we really enjoyed them.

I made the full batch to take to a family BBQ where they were pretty much devoured. I was concerned when making the recipe due to the fact that so many people were having trouble getting them to bake all the way through. I think I ended up baking mine for a good 10 minutes extra and the middle portions were still quite gooey. I'm still not sure what that was all about or how to fix it, but I've decided that next time (like our host, Marthe) I will probably do cupcake sized portions and not have to worry so much about the gooey-ness.

I think I would also like to try a version with ground hazelnuts instead of the almonds, but the almond meal was really wonderful in it. I went ahead and made the raspberry coulis like Dorie suggests for serving on the side, but frankly, they didn't really need it. Overall, it was very different and fun to make, they were delicious and I'll definitely make them again some time.

Be sure to check out the Tuesdays with Dorie blogroll to see how the others fared this week!

TWD: Brownie Buttons

Well.... here it is, Wednesday afternoon and I'm finally posting my brownie buttons. They were the pick from Jayma at Two Scientists Experimenting in the Kitchen for this week's Tuesdays with Dorie.

I actually made these last year, but didn't take any pictures. We really liked them then and I actually thought they were even better this time. What's not to love about a little bite-sized chocolatey brownie frosted with a little white chocolate? I used my Wilton Brownie Bites pan to make these since one pan fit all the batter (still only made 16), which was easier for me to deal with than the mini muffin pans since I only have one pan. I skipped the zest this time, just because I didn't feel like dealing with it. I did it last year, and really liked the addition, I just didn't want the extra steps.

I made them again last night because I was serving them this morning at an open house our realtor held to show our home to other realtors in the area, and hopefully get some traffic for the listing.

We had already decided to list our house before all the recent craziness (granted, only by a day or so) but now it is really important that we sell and hopefully we will get an offer within the range that we need to be able to move before we are crushed by all our bills.

I haven't had any luck in the job searching department, mainly because I am too sick still with the pregnancy. I just got some new medication a few days ago that should help with the sickness, but unfortunately its main side effect is causing headaches. Bad news for me since, with my tension headaches and regular migraines, this means that I can either be sick from my stomach or I can be sick and down with a monster headache. Fun times people. Fun times.

The flip side of the job search is the fact that child care costs are so high there is no way I can work and pay for day care. It is an interesting conundrum. I applied for child care assistance from the state so that I could get a job, but I can't get assistance unless I already have the job. Catch 22.

Anyway, I just wanted to thank all of you that stopped by last week to offer well wishes and encouragement. I am trying to keep positive about things and try not to stress myself out more and make things worse. I am also trying to be optimistic. I'll have to keep you posted on how that is going. In the mean time, thank you, thank you, thank you - for coming here in the first place and for coming back! I am going to try to post a couple of times a week still and will most likely only keep up with TWD for now. Other than that, I don't know what I'll be doing. I just wanted to say thank you again and tell you all how much it means to me that you are here!

Cake Slice Bakers: Banana Cake with Praline Filling and White Chocolate Ganache

The Cake Slice Bakers this month chose to make this Banana Cake.  It is actually a very small amount of banana that goes into the cake, but it was quite tasty.  I didn't get a picture of the interior this time, but it was a light speckled color, kind of like a very light banana bread.  

The filling is made from pecan pralines and was a bit intimidating to read about making, but was quite easy to do.  I will make my pralines this way from now on I think.   Basically, we boiled the pecans, then drained them, then coated them with powdered sugar and deep fried them.  Yes.  You heard me right.  Boiled then fried.  It was fun though and oh my, were they delicious!

Part of the pralines are then chopped up and added into the white chocolate ganache.  I have attempted a white chocolate ganache four times before this and failed miserably each time.  I finally had success this time by making sure I had plenty of time to wait and lots of patience.  I am pretty sure I failed all those other times because I rushed the process.

Either way, the cake and the process of making the components was fun.  I took this to my Mom for a belated birthday cake and everyone really enjoyed it.

Make sure to check out all the other beautiful cakes by visiting the Cake Slice Bakers blogroll. You can get the recipe over at Gigi Cakes.

TWD: Cream Puff Ring

I grew up with a lot of cream puffs around our house. My mom is a choux queen to this day. They are almost always filled puffs in the freezer waiting to be devoured, so because of that, I was pretty comfortable making this week's recipe chosen by Caroline of A Consuming Passion. Lucky for me! I decided to try making the ring since in all our cream puffery (yeah, probably not an actual word) growing up I had never made that shape. For whatever reason, I just wasn't excited about mint. I made the ring though, and still just couldn't decide what to fill it with.

I decided to just go with what I had on hand - white chocolate and blackberries. The combination was beautiful and light. For the white chocolate I used the White Chocolate Whipped Cream recipe at the back of The Book. I decided to keep things light with just a bit of melted white chocolate on top as well.

Make sure to check out what the rest of the Dorie-nators were up to this week!

Also, don't forget to head on over to the Great American Bake Sale being hosted by the Tuesdays with Dorie Crew, lead by our fearless leader Laurie over at Quirky Cupcake to see how you can help end childhood hunger in America!

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