Malgieri Monday


Cookies!! Fingerfood!! A little bite of sweet when you don’t need a BIG bite!!

    Honey Peanut Wafers

How about a little bite of sweet with honey roasted peanuts and honey. A simple little wafer cookie with plenty of honey flavor.

Ingredients:

    1 cup flour (spoon flour into a dry-measure cup and level off)
    1/2 teaspoon baking soda
    1/2 cup sugar
    1/2 cup honey
    1 large egg
    3 tablespoons unsalted butter, melted
    1 1/3 cups (about 6.5 ounces) honey-roasted peanuts, finely chopped (but not ground)

Directions:
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.

Combine the flour and baking soda on a sheet of wax paper or parchment paper.

Gently whisk together the sugar, honey and egg in a medium mixing bowl, trying not to create any foam or froth. Then whisk in the butter.

Add the flour mixture; use a large, flexible spatula to incorporate it. Then add the chopped peanuts and mix well to distribute the nuts evenly throughout the dough.

Drop tablespoon-size pieces of the dough onto the prepared sheets, spacing them about 4 inches apart. Flatten each mound of dough with the tip of a water-moistened finger (to keep it from sticking). {I didn’t flatten one sheet and they came out the same as the flattened.}
Bake both sheets of cookies for about 5 minutes, then rotate them top to bottom and front to back. (If you know that your oven gives strong bottom heat, use a third baking sheet to insulate the cookies as they bake on the bottom rack.) Bake for 5 minutes or until the cookies have spread and are evenly golden.

Slide the silicone liners or parchment paper onto wire racks to cool the cookies. As soon as you can pry the cookies off the mats, rinse the mats and repeat the baking process. The cookies should be cooled completely before storing.

When the cookies were still warm, they were nice and chewy, but as they cooled they crisped. Equally good both ways. Theis one can be put together lickity split when you just have a few minutes to make cookies. Dangerous, I know!!

I am putting in the recipe because I found it already on the net HERE. The recipe is in Malgieri’s the Modern Baker on page 280.

Other MB members have made them:

    Gaarp
    Abby and it was her pick so her post is on the MB Challenge site!
    Lisa

And if you want to join in to finish up cookies {and then Cakes beginning in June} just stop by the Modern Baker Challenge Home Page.

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There is a in my Kitchen.


There has to be because these cookies just DISAPPEARED!!!

And no wonder because they are delicious. Chewy! Chocolatey! Sweet! Did I mention Chocolatey?

Not only do they have Bittersweet Chocolate in them…..

…they also have Milk Chocolate! I can totally go with that! This IS a chocolate chip cookie after all!!! And I wouldn’t change a thing about them. {Okay, I MIGHT add pecans sometime.}

These are on page 285 of Malgieri’s the Modern Baker

If a picture is worth a 1000 words I don’t need to say anything else!!!

What you see is one of Malgieri’s bar cookies in the cookie section of the Modern Baker.

The bars start off with a buttery shortbread crust….

….which is gently pressed into a 9″ x 13″ pan.

While the dough is baking you mix together your brown sugar, eggs, sugar, coconut, pecans, and chocolate pieces. {Malgieri calls for 12 ounces of cut chocolate, but I used chocolate chips.} This mix is spread over the baked but not cooled crust…

…and baked for about 20 – 25 minutes until the filling is set. {Have to say, mine never did ‘set’ until if chilled them.} The ‘slab’ is then cut into 2″ squares – which is all you need because they are SO rich, and devoured!!


I know several of the Modern Challenge Bakers have already made these so check them out and visit The Modern Baker Challenge – Cookies.

And if you want to join in the fun, contact us.

This recipe is on page 277 of Malgieri’s the Modern Baker.

If you like the flavor of Molasses, pecans, and raisins cranberries then you will really like these spicy bars from Nick’s the Modern Baker.

They are flavored with cinnamon, nutmeg, and cloves and nicely spicy. Since I am NOT a raisin fan I used dried cranberries and liked the result.

Recipe says to bake 20 – 25 minutes, but mine took 40 minutes. Just sayin’….

This was another cookie I made with Kayte, Phyl, Abby, Renee that weekend before the Christmas holidays. They are one of 25 cookies found in the Cookies, Bars, & Biscotti section of…

Do I really need to go any further than the picture?

Okay, Fine…

Before Christmas Kayte, Phyl, Abby, Renee, and I were baking cookies and this was one we made.

    Caramel Crumb Bars

These cookies begin with a sweet crust pressed into a 9″ x 13″ pan.

While the crust is chilling you crumble the remaining dough for the topping and set aside.

The filling is made with butter, corn syrup, dark brown sugar, and sweetened condensed milk. Mix these really LOW calorie ingredients together, simmer, boil, thicken, and cool. When cooled the filling is poured into the chilled crust, covered with the crumble topping and baked at 350° until the filling is bubbling, a deep caramel color and the dout is baked through. About 30 minutes.

What you end up with is…..

.. whole lot of caramely deliciousness!!!

I may have over baked these a tad, the crust was a little brown, but the caramel was deep, dark, and delicious.

If you want to see the other’s Crumb Bars, visit The Modern Baker Challenge – Cookies.

And if you want to join in the fun, contact us.

Or not!! I decided against the S&P and made Cheese Straws instead. And they were GOOD!!!

I made 1/2 of the recipe which resulted in 10 straws. And I used Parmesan-Romano cheese. I forgot the salt but did remember the paprika. Tasty!!

This is the last Puff Pastry recipe for me. Not bad! I managed to make 11 of the 16 recipes in the Puff Pastry Section. The Salt & Pepper Cheese Straws are on page216 of Malgieri’s Modern Baker.

The next section for The Modern Baker Challenge is COOKIES!!. Just in time for Holiday Baking!! {It’s supposed to be the CAKE section, but since it is the holidays……!}

We are getting near the end of the Puff Pastry Section of Malgieri’s the Modern Baker and I am finally finding time to do a few more Puff Pastry Selectios. I know I needed to do this one as it is the OFFICIAL post for these rather elegant desserts:

    Feuillettés

Y’all know I am not making full sized desserts. Just two of us at home now, yes, The Boy is here, but not for eats most of the time. Since minis are now the plan of the day I discovered a great way to make small round layers of Puff Pastry!

My 4.5″ tart pans. PERFECT!!

I end up with the perfect size for two people to share, eh, maybe…..!

To make the Feuillettés, place one baked puff pastry round on a plate. Spoon freshly whipped cream on top and then place the berries on top {Malgieri calls for a berry mixture, but all I wanted for this one was blueberries.}

The berries are mixed with sugar and kirsch {or white rum} and slightly crushed. Then the berries are topped with MORE whipped cream and topped with a second Puff Pastry Round. And then on top of that – Crème Anglaise! Which I then topped with a few of the blueberries.

Oh. My. Goodness!! This is really good!! And so PRETTY!!! If you have a dinner party coming up, THIS one is the dessert for you!!

You can find the recipe (since we aren’t publishing them) on page 201 of the Modern Baker. Check out Phyl’s Feuillettes. They are beautiful.

And visit The Modern Baker Challenge and see what we are making and join in the fun!

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