Valentine's Chocolate Chip Shortbread

Happy St. Valentine's Day!  Of all the stories that circulate about this day, the one I like is in connection to St. Valentine of Rome, who was imprisoned for marrying soldiers forbidden to marry and ministering to Christians, who were persecuted under the Roman Empire.  The story goes, while imprisoned, it is said he healed the daughter of his jailer, Asterius and before his execution, he signed a letter to her, "Your Valentine" as a farewell.  That's conviction!

Usually, I make sugar cookies and send them to my family, but this year, I have a trip to the UK in a few days for work and I've been knee deep die cutting, so a quick shortbread is what I came up with.  Tweaking my recipe for shortbread, this one proved to be quite good...and easy to make.

Valentine's Chocolate Chip Shortbread

2 cups (4 sticks) unsalted butter, at room temperature
1 cup Confectioners' sugar (icing sugar)
1 cup firmly packed light brown sugar
1 T vanilla extract
4 1/2 cups King Arthur all-purpose flour
1 bag Nestle's Mini Semisweet Chocolate Chips

Preheat oven to 375F-degrees.  Line two baking sheets with parchment paper.

In a stand mixer, cream the butter and sugars together thoroughly, about 5 minutes.  This makes sure the crystals of the brown sugar dissolve into the "fat" of the butter.  As you will notice, there is no leavening or eggs used in this recipe.

Add the vanilla extract and cream to combine.  Add the flour and with the mixer on low (so you won't shoot flour out!).  When almost mixed, add the mini chips and beat to combine.

To form the hearts...I used a heart cookie cutter (about a 3-inch size, but your choice).  Using about a "ping-pong" size of dough, press into the mold.

Life the cookie cutter and repeat to fill the sheet.  These won't spread, but make sure they aren't touching.  Bake in the preheated oven about 9 minutes or until golden brown.  Remove from the oven and allow to cool slightly before transferring to a baking rack to cool completely.

They hold their heart shape and are crispy when cool.  You can leave them plain or get creative with a drizzle of chocolate over the hearts, write a message, or dust with confectioners' sugar.  I'll let you decide. Enjoy!

Strawberry Brown Butter Shortbread Bar

I hate to mention, but we have strawberries out here in North Carolina at the Farmer's Market--I bought some on Sunday and decided today what I would do with them.

I love shortbread and even more the flavor of brown butter with its nutty essence, so why not put them together?  This is easy to make up, but it does have a little "wait" time after you brown the butter. The brown butter needs to go in the freezer for about 30 minutes to firm up again (but not freeze!).  These bars would be perfect with afternoon tea or your favorite beverage on the porch...listening to the birds and smelling the clean, fresh air of Spring!

Strawberry Brown Butter Shortbread Bars
1 cup (2 sticks) of cold unsalted butter, browned
1 pint Strawberries
1 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. cardamon
2 1/4 cups King Arthur all-purpose flour
1 large egg

Butter a 9" x 13" baking pan.  I happen to use a Springform version which makes removing the bars very easy!

In a sauce pan on medium heat, melt the butter.  Lower the heat and continue cooking until the butter foams.  This takes 7 to 10 minutes.  Stir the butter to make sure the "browned bits" get incorporated.  Remove from the heat and pour into a small, shallow dish.

Place this mixture into the freezer for 30 minutes.  It should be firm, but not frozen. In the meantime while the butter is setting, wash and cut the strawberries into 1/2-inch pieces.  You should have about 4 cups.

Preheat oven to 375F-degrees.  Sprinkle about 3 tablespoons of granulated sugar on the berries so they will macerate.  In a large bowl, measure the dry ingredients and whisk together.  When the butter is set firm, add pieces to the dry ingredients and use a pastry cutter (or two knives) to cut the butter into the mixture.

 Once the mixture resembles crumbs, add the egg to it and stir to combine.  It will still appear "dry".  Spoon about three-quarters of the crumbs into the prepared baking dish and press down slightly.  Use a slotted spoon to distribute the strawberries over the shortbread base.

Finally, sprinkle the top of the strawberries with the remaining one-quarter of the crumbs.

Bake in the preheated oven for 30 minutes.  Remove and transfer to a rack to cool for 10 minutes.  Use a flat spatula to go around the edges and make sure nothing has stuck to the sides of the baking dish.  Cool completely, then cut into bars.  Makes 24 bars.

These shortbread bars are full of flavor and I can imagine trying other fruits too.  Enjoy!

Happy St. Patrick's Day!

Today marks the cultural and religious celebration of Saint Patrick, the patron saint of Ireland.  My family has roots in Ireland, so this was observed in our home with my Mom making soda bread and of course, cooking Corned Beef, cabbage, and potatoes.  The feast of St. Patrick on March 17th, marks his death; he was born in Roman Britain during the 4th century.  According to his history, much written by him, he was kidnapped by Irish raiders and taken as a slave to Gaelic Ireland, where he spent six years working as a shepherd. During that time, he found God.  That's why his symbol of a three-leaved shamrock is for the Holy Trinity.

I will make Cheddar Cheese Irish Soda Bread this afternoon, but I also made a few Irish desserts for after dinner.  Tea Brack, also known as Irish Freckle Bread, resembles a fruit cake often served for breakfast.

The recipe came in an email from King Arthur for Tea Brack this past Sunday.  I used hot Irish Breakfast Tea, poured over dried fruits; the recipe called for raisins, currants, pitted prunes, and chopped dates, but I didn't have prunes, so I used a cup of dried cranberries, which I liked very much.

Filled with all those dried fruits, the cake was moist and full of flavor.

This morning, I made another recipe from that email--Pistachio Shortbread.

Perfect for the "green theme" of the day, this shortbread would be a wonderful ending to the dinner you have planned.

Hope you have a lovely day celebrating St. Patrick...I must go and bake my soda bread. Enjoy!

Simple Shortbread Biscuits and January's Give-Away Apron

Downton Abbey has begun its 4th season and although I was sad that Matthew passed away at the end of season 3, I was also intrigued how Mary would handle his death.  As usual, it hasn't disappointed as the stories of the Crawley family and their trusted servants evolve.

It's one of those unique shows where we can easily get attached to the characters; upstairs and downstairs.  I adore Mrs. Hughes for her compassion, sensibility, and take control manner; she never disappoints me.  Likewise, Mrs. Pattmore is just as likeable in a more hectic way and being a baker, I can so appreciate the modern conveniences I've come to rely on that she did not have.  In honor of her and Mrs. Hughes, I made these Shortbread Biscuits and would gladly love to have tea with them and discuss their views of the culture and customs of England during this time period.


Simple Shortbread Biscuits
1 1/4 cups King Arthur all-purpose flour (plain flour)
1/4 cup + 1T granulated (caster) sugar
pinch of salt
1/2 cup (1 stick) unsalted butter, at room temperature and cut into 1/2-inch cubes

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper.

In a large bowl, measure the dry ingredients and whisk to combine.  Add the butter and using a pastry blender, cut it into the flour mixture.

When the mixture resembles "sand," use your hand to continue to rub it into the flour and form the dough.
Place dough on a lightly floured board and roll to 1/4-inch thick.

Use a cookie cutter to cut rounds and place on the lined baking sheet.  Sprinkle tops with more granulated sugar, or as I have done, use flavored sugars--Lemon, Chocolate, and Cinnamon/Vanilla.

Bake in the preheated oven for 12 minutes, or until golden brown.  Cool a few minutes, then transfer to a rack to cool completely.

Now, I know Mrs. Pattmore would not have this colorful apron, but considering the harsh weather some of the country has endured, I think she'd approve.

To be eligible, simply comment on one of the posts for this month and you may be the lucky winner.  I can assure you...I ship these aprons anywhere!  Enjoy!
 
 

The Art of the Care Package & Luscious Lemon Shortbread

The impact of CARE Packages were acknowledged in 1962 by President John F. Kennedy--the Cooperative for American Remittances in Europe, an organization founded in 1945 to aid Europe after WWII.  He said, "Every CARE Package is a personal contribution to the world peace our nation seeks.  It expresses America's concern and friendship in a language all peoples understand."

At 12 years old, that statement had a definite impact on my life...not that I started sending CARE Packages to Europe, but the part of expressing friendship and for me, love to the ones who live far away and how they are missed has stuck with me.  I saw first hand, many times from my mother, packaging up goodies to send to my brothers when they entered the Marine Corp and then, of course, there were the goodies she'd have my dad deliver at Christmas to our family doctor, dentist, and friends in the area.  A language of friendship for sure.

For me, I started sending care packages to Dad after my mother passed away in 1987.  I had returned to California and wanted him to know that I was thinking of him.  It also became a fascination of our local town as well since Dad had gotten a post office box because vandals had taken out his mailbox with a baseball bat.  He'd come in to the post office and the postmistress would holler, "Mr. Tierney, you have a care package in your box," before he even stuck his key into the hole!  I labeled the box...TO: Dad and listed at the bottom what number this one was...1, 2, 3, etc.  Not only did he love the homemade treats, photos, cards, etc., he loved the attention from the staff wanting to know what his daughter had sent him.

I continued to send him care packages throughout his remaining life and to my own daughters when they went off to Mount Holyoke College.  They loved the treats too, but just knowing a piece of home came in a box, meant something even more. I continued to send packages to both my girls and now my grands--it makes us both smile.

I was thinking of those moments when I decided to send a care package to my great-niece Samantha, who started her freshman year in college this September.  Letting her know she has family with her with this next phase of her adult life is important.  I created Luscious Lemon Shortbread (like her mother, grandmother, great-grandmother and me...we love lemon!), made some granola, then, filled the rest of the box with entertaining reading material, and snacks.

Off it goes to the post office...labeled, of course, Care Package #1!

Luscious Lemon Shortbread
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
zest of 1 lemon (reserve to juice for the glaze)
4 T graham cracker crumbs
2 1/2 cups King Arthur all-purpose flour
1/2 tsp. lemon extract
1/4 tsp. Kosher salt

Glaze:
1 cup confectioners' sugar
juice of 1 lemon (about 2-3 tablespoons)
2 T Karo light syrup

Preheat oven to 325F-degrees.  This recipe makes a 9" x 13" pan of shortbread--I made an 8" x 8" pan and 5 individual ones for my great-niece.

In a stand mixer, cream the butter, sugar, and zest together thoroughly.

Add the remaining ingredients and mix on low until the dough comes together as moist crumbs!  You don't need to have greased the pan(s) -- transfer crumbs to the desired baking pan(s) and pat with your hands.  Use a fork to prick the surface--this helps bake the shortbread.

Bake in a preheated oven 25 to 30 minutes.  The individual pans took just about 25 minutes, the larger 30.  The surface should be a golden brown.

While still warm, I use a paring knife to "score" cut lines in both the individual (made one diagonal) and the larger pan, into squares.  Allow to cool before adding the glaze.

Adding a special tag I made and wrapping up the individual baking containers was all I needed to finish a box that will arrive with love to a very sweet great niece.  Enjoy! 

Christmas Balls & December's Give-Away

I may not have our tree up yet or much decorating done--and probably won't for another couple of weeks, but I certainly can add some holiday color to our table with this plate of Christmas Balls!  I'm still knee-deep in work to complete this week, so this recipe had to be quick to make.  I relied on my tried & true shortbread cookie recipe, sans the chocolate chips, and instead, rolled them in colorful sparkling sugars.  A little almond flavored buttercream to seal them together and voila'!

Christmas Balls
2 cups (4 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar (icing sugar)
2 tsp. vanilla extract + 1 vanilla bean, split and scraped
pinch of kosher salt
4 1/2 cups King Arthur all-purpose flour

Preheat oven to 350F-degrees.  Line two baking sheets with parchment paper and set aside.

Cream the butter and sugar until fluffy.  Add the vanilla(s) and salt and beat again on medium, scraping the sides of the bowl as needed.

Add the flour, one-half at a time, beating well to combine.  Finish by beating 1 minute more so you have a soft, but not sticky dough.  

I used a bun pan to sort out the colors I would be using to roll the dough in.

 Use a 2 tsp. scoop to measure dough and roll in the sparkling sugar.

Bake for 12 minutes.  The bottom of the cookies should be a golden brown.

Let cool slightly, then remove to a rack to cool completely.  When you're finished baking, make the buttercream.

Buttercream
1 1/2 cups confectioners' sugar
4 T unsalted butter, at room temperature
2 -3 T heavy whipping cream
1/4 tsp. almond extract

Cream the butter and sugar thoroughly, scraping the sides of the bowl as needed.  Add the extract and 1 tablespoon of heavy cream and beat again.  Add additional heavy cream to give a soft filling.  Spread with an off-set spatula or pipe, which I like to do.

These cookies will freeze easily, so they make the perfect do-ahead cookie for the holidays.  My mom and I use to make up cookies and place them in the closet that had the garage on the other side so it was like having a "walk-in" refrigerator.  The only problem was to make sure my brothers didn't get in to them! Enjoy!

This month's apron does have a holiday feeling with pine boughs, berries, and one of my dad's favorites, the Cardinal.  By making a comment on any of the posts, you will be entered to win this apron!  Let's be jolly, XOXO

Come to Tea...

One of my beloved memories is having tea with my daughter, Kelly before she started a 12-week chemo regiment.  It was October 2009, the guys were staying at home to watch UK football and it was just me and Kelly.

The food was delicious, but it was the time together that I will always cherish.

Today, I felt like making tea-time desserts and wish I could have you all over to join me.  It would be a dream to have the dear friends that I come to know through blogging partaking of food and lots of wonderful conversations:-D

My inspiration was a pan my sister gave me for one of my birthdays, to make petite fours in my favorite shapes--flowers.

The "little" cakes have a jam middle and a lovely fondant frosting poured over them with a final dusting of edible gold dust.  The other dessert was inspired by my mom's love of lemon.  I baked miniature shortbread cookies cups and filled them with a quick microwave lemon curd.  It was a warm day here in Seattle, but I needed a baking break and by making quick desserts and utilizing the microwave, it was doable!

Petite Fours ~ Yellow Cake with Strawberry Jam
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cups granulated sugar
2 large eggs
1 1/2 tsp. Vanilla extract
1 1/2 cups Queen Guinevere Cake Flour
3/4 tsp. baking powder
1/4 tsp. salt
1/3 cup milk

3/4 cup Strawberry Jam 

Pour Fondant Icing (compliments of King Arthur Flour)

Preheat oven to 350F-degrees.  Spray baking pan with a nonstick baking spray.  If you don't have this specialty pan, no worries--you could bake this in a 11" x 17" sheet pan lined with parchment, then sprayed.

In a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the eggs, one at time, beating well after each addition.  Add the vanilla extract.

Sift the dry ingredients, then, add them alternately with the milk to the creamed mixture.  Scrape down the sides of the bowl and beat 1 minute more.

Scoop about a tablespoon of batter into each opening of the specialty pan or spread entire cake batter into a sheet pan.

Bake about 10 minutes (sheet pan will probably go more like 15 to 18 minutes).  Remove from oven, allow to cool slightly, then invert pan and cool cakes completely.

When cooled, use a serrated knife to slice in half, then spread with about a 1/2 teaspoon of strawberry jam (you could also use raspberry), preferably homemade.

Make up pourable fondant frosting and I used a squeezed bottle to cover the little petite fours with.

Any drippings of frosting can be put back into the bowl, mixed together and used again!

 As a final touch, I used a little edible gold dust (available at specialty food stores) and dust the flowers.  This recipe made 40 little cakes.

 Shortbread Cookie Cups with Lemon Curd
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
1 tsp. Lemon Juice Powder
2 1/2 cups King Arthur all-purpose flour
Pinch of salt

Preheat oven to 350F-degrees.  Spray a miniature muffin pan with a baking spray. Set aside

In a stand mixer, using the paddle attachment, cream the butter.  Add the confectioners' sugar and beat to combine.  Add the lemon juice powder (or 1 tsp. Vanilla extract) and beat again.  Add the flour and salt and beat until the dough comes together.

Scoop up about a teaspoon of dough and roll into a ball.  Place one ball in each muffin opening.

Use a pastry tamper, dipped in flour (tap excess off) to create the cookie cup.

Bake in the preheated oven for 9 minutes or until golden brown.  Let cool slightly and then use an off-set spatula to lift the cups out.

Let cool completely.  I suggest you make up the Quick Microwave Lemon Curd earlier so it can be chilled before spooning into the baked cookies cups.

The cakes baked for 10 minutes and the cookie cups for 9 minutes; I didn't want to heat up my kitchen with elaborate desserts.

 If I had thought about it, I would have bought some red raspberries to place on top of the lemon curd tarts, whipped up some heavy cream and added a dollop, or as my mother would have liked them with a little dab of meringue, toasted with my kitchen torch.

Having tea with a special friend, sister, daughter, or mother is a memorable experience--one I hold dear to my heart. Enjoy!