New Shun Knife Set!

Just picked up this 10 piece Shun set on Thursday. I've wanted these for quite a while and I have to say that they are well worth the money!

(Click on pictures to enlarge)

New Alton Brown Tattoo

Well I Just got this saturday, hopefully this won't be the last of my culinary ink...

New Cookies...

Chocolate "Pebble" Cookies

8 oz. Butter
4 oz. Sugar(1/2 Cup)
4 oz. Brown Sugar(1/2 Cup)
2 lg. eggs
1 tsp. Vanilla
1/2 oz. cocoa powder(2 tbs.)
8 oz. Flour(2 Cups)
1 tbs. Baking Powder
4 oz. Chocolate Rice Crispy Cereal(1 Cup)

Preheat the oven to 350

Cream the butter and sugar together for 2 Min. Add the eggs on at a time mixing until fully integrated. Add the vanilla. Sift together the dry ingredients and add in three installments. Add the cereal and gently fold in. Using a # 24 scoop dish 6 at a time on a baking sheet and bake for 10 Min. Remove the cookies from the pan and allow to cool.



NOTE: Using bread flour in place of the all purpose and letting it rest in the fridge for about a half hour results in more puffy cookies.

New quick bread and cookies and cream pie recipe coming soon...

Plan on working on these this weekend so check back on Monday and you may be surprised...

Any AB freaks?

Check out Lisa's amazing site all about Alton Brown. She was kind enough to post up a little review about the Alton Brown event we both attended on 2/19. And make sure you bookmark the site if you're an AB freak like me!

http://allaboutalton.blogspot.com/

Chocolate Cup cakes

These cup cakes are close to a soufflé than anything else so try to bake them as close to the service time as possible. If you need to cook them ahead of time I found out that they fall and end up more like brownies, so this is kind of a dual batter! I would also advise making the frosting ahead of time so you can frost and serve them ASAP.




Chocolate Cup Cake
3 Egg Yolks
5 Egg whites
1/2 Cup sugar
1/2 tsp Creme of tartar
4 0z Dark Chocolate
3 Tbs. Butter
1 1/4 Cups Flour
1/2 Cup milk
1 ts vanilla




Preheat the oven to 350. In a large mixing bowl mix together egg yolks vanilla and sugar until the yolks lighten in color. Place the egg whites in a separate bowl with creme of tartar for later use. In the microwave melt the chocolate and butter and mix into the yolk mixture.Mix together the flour and salt and slowly stir in the flour and milk alternating between the two into the chocolate base. Whip the egg whites to stiff peaks and mix in one third of the whites to lighten the batter then gently fold in the remaining two thirds chocolate base. Bake at 350 for 20 min.
Makes 12 regular Cup cakes


The Frosting

4 oz. Dark Chocolate
4 oz. Heavy whipping cream

Place the chopped chocolate in your stand mixer. Bring the cream to a simmer and pour over the chocolate, allow to sit for two min to melt the chocolate. Using your whisk attachment whip the mixture until a smooth frosting comes together.

Some new recipes in the works

Started working on a new cranberry sauce, and chocolate cupcake recipe. The recipes will be posted soon.