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Posts Tagged ‘Flour Bakery’


Lemon bars are a favorite of mine during the summer. I love the tart freshness, especially when it’s hot outside. This recipe from the Flour Bakery cookbook is a pretty decadent version, with lots of eggs and butter, but it’s worth it. Fortunately, I brought these to a barbeque, so I wasn’t tempted to eat them all.

Lemon Bars

Shortbread

2 sticks unsalted butter

6 tablespoons (75 grams) sugar

2 tablespoons powdered sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups (160 grams) flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Lemon Curd:

2 cups lemon juice (freshly squeezed)

1 stick butter

1/4 cup heavy cream or milk

8 eggs

4 egg yolks

2 cups (400 grams) sugar

1 teaspoon salt

1 teaspoon vanilla extract

To make the shortbread, cream together the butter and sugars in a mixer for 5 minutes until light and fluffy. Beat in the egg yolk and vanilla in until combined. Scrape down the bowl to make sure everything is combined.

Meanwhile, combine the flour, baking powder and salt in another bowl. Slowly add the flour mixture to the butter mixture on low speed until evenly mixed. Scrape the dough onto a piece of plastic wrap and refrigerate for at least an hour.

To make the curd, combine the lemon juice, butter, and cream in a saucepan. Bring to just below a boil. In a large bowl, whisk together the eggs and yolks and then add in the sugar. Pour a little of the lemon juice mixture into the bowl to temper the eggs and bring them up to temperature. Pour the whole mixture into the pan gradually, whisking together everything. Switch to a wooden spoon and constantly stir the mixture for 8 minutes, until it becomes thick and coats the back of the spoon. Remove from the heat and pour through a sieve to remove any solids. Stir in the salt and vanilla.

Preheat the oven to 350 degrees and line a 9 by 11 pan with parchment paper. Roll out the dough and press into the bottom of the pan to about a 1/2 inch thickness. Bake for 20-30 minutes until it turns a light brown color. Pour in the lemon curd and bake for another 20-30 minutes until the curd sets. Refrigerate for several hours or overnight. Remove from the pan with the parchment paper and cut into squares.

Optionally, you can dust powdered sugar over the top with a sieve. Do this at the last minute though, because it will dissolve into the lemon curd. Enjoy!

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Almost everyone loves chocolate chip cookies. And there are almost as many favorite recipes for them. I’ve been baking my way through the Flour Bakery Cookbook, and have made the peanut butter cookies, oatmeal raisin cookies, chocolate chip hazelnut cookies, double chocolate cookies, and raspberry blueberry muffins. My apple oat muffins were also based on Flour’s good morning muffins. I haven’t been disapointed yet in any recipe (although my attempt at the coffee cake was disastrous….it overflowed the pan I was baking it in, but fortunately I had a cookie sheet below.)

These cookies are just the right blend of crispy on the edges and soft in the middle. If you’ve only made tollhouse cookies (like Joanne Chang did before she created this recipe), you really should try them. There’s nothing like some early morning baking to make the house smell good all day.

Basic Chocolate Chip Cookies

2 sticks unsalted butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1/2 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

9 ounces semisweet chocolate

3 ounces milk chocolate

Cream together the butter and sugars with a hand mixer until light and fluffy. Add in the eggs and vanilla and beat together for a couple minutes.

In another bowl, combine the flour, baking soda, and salt. Add the chocolate and stir. Slowly add the dry ingredients to the wet on low speed and just until it is mixed through. Let it rest in the fridge overnight.

Place 1/4 cup balls on a cookie sheet a couple inches apart and flatten slightly with your hand. Bake at 350 degrees for 15-18 minutes, until they are browned on the edges and still soft in the middle. Let cool on the sheet for a couple minutes, and then transfer to a wire rack.

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So, I went a little nuts with the baking last weekend because I was baking for the New Music Bake Sale in Brooklyn. I made two kinds of cookies and some banana bread, and it was tons of fun. I realized after the fact that I should have made my gougeres since they are probably the most popular thing I’ve ever made. Oh well. You’ll just have to wait for those.

I’ve been slowly baking my way through the Flour Bakery cookbook, and so far I haven’t really been disappointed in anything. These peanut butter cookies are no exception. They are a little more cakey than I probably would prefer, but then again, most peanut butter cookies get that way because of the texture of peanut butter when baked. I definitely have to agree they are delicious and I would definitely make them again. They are just the right amount of sweet and salty, and fresh out of the oven they are amazing.

Peanut Butter Cookies

2 sticks butter

1 cup sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 jar chunky peanut butter (1 3/4 cups)

2 2/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

Cream together the butter and sugars for 5 minutes with a hand mixer until smooth and light in color. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl and then add in the peanut butter and combine.

Meanwhile, combine the flour, baking soda, and salt in another bowl. Slowly add to the wet ingredients and don’t over beat. Refrigerate overnight.

Roll into 1 inch balls and flatten into discs. Using a fork, make cross-hatch marks on top (the traditional peanut butter cookie decoration).

Bake for 20 minutes at 350 degrees or until they start to brown around the edges. Let cool on a rack.

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As I’ve mentioned before, one of my favorite bakeries in the world is Flour Bakery in Boston. I remember Sunday mornings and trying to decide what I wanted most. I’ve been waiting to try the muffin recipes from the cookbook, but it’s usually a last minute thought and I don’t regularly keep Creme Fraiche lying around. So far, everything I’ve tried from the book has been really delicious like the Double Chocolate Cookies and the Chocolate Hazelnut Cookies. I even adapted the one muffin recipe that didn’t use Creme Fraiche into my Apple Oat Muffins and they were delicious.

These muffins were so light and fluffy, with a glorious crunchy muffin top that just crackles in the right way when you pull it off. Let’s be honest, most people go straight for the muffin top and then reluctantly eat the rest. These are so good, that you will love eating the whole thing.

The original recipe uses raspberry and rhubarb, and it gives suggestions for alternate recipes like the classic blueberry muffin. I adjusted based on what I had in the freezer, which in this case was frozen raspberries and blueberries. I like to bake them fresh, so I’ll keep the batter in the fridge and bake them in the morning. It lasts a couple days, and they turn out so much better when baked fresh. But you can refresh them by popping them back in the oven for a couple minutes.

Raspberry Blueberry Muffins

3 1/4 cups flour

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs plus 1 yolk

1 1/4 sticks butter, melted

1 cup milk

1 1/3 cup sugar

1 cup creme fraiche

2 teaspoons vanilla extract

1 cup frozen raspberries

1 cup frozen blueberries

Preheat the oven to 350 degrees and line muffin tin with paper liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs and then add the sugar, butter, milk, creme fraiche, and vanilla, making sure all ingredients are at room temperature. I like to add the melted butter with the sugar and then everything else, so that it doesn’t re-solidify at all if your ingredients are a little colder.

Pour the liquid mixture into the dry ingredients and fold gently using a spatula. Fold in the berries gently. The batter is a little lumpy but don’t worry. Spoon into the muffin tin to fill the cups. Bake for 40 minutes until the muffin tops are golden brown and let cool before removing them.

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