Saturday, January 16, 2010

Aggression Cookies

When I started this blog, it was my hope that my girls would join me in all these baking adventures. Even at their young ages they love to help me in the kitchen, sometimes that is a great thing, other times it is more of a trial for me, like when they stir the flour in the bowl right out onto the floor! But the older they get, the more helpful they become. Little Bug especially. (Side note: Up until now I was referring to the girls as M-ster and T-ster, to protect their identity since this is a public site. But I just wasnt feeling it, those are my husbands nicknames for them. My nicknames for them usually involve parts of their name, but then I realized that I sometimes call them "bug and monkey", because of what they reminded me of when they were born. Nice, huh? :) So from here on out they will be referred to as Bug and Monkey, for those of you who care. :)

A sign that Bug is getting better in the kitchen- she made these aggression cookies almost all by herself with the "smashing" help of Monkey! Of course I helped with some of the measuring and oven and other tough jobs. If you like the "crisp" part better than the "fruit" part of a fruit crisp, you will definitely like these crunchy cookies.

Styling and photography by little Bug herself!:
Aggression Cookies (from my fabulous sister-in-law)
1 cup brown sugar
2 cup oatmeal
1 cup flour
2/3 cup butter, softened
2 tsp. baking soda
*Mix everthing together and smash, smash, smash!- with your hands of course, thats what makes this such a great recipe for kids!
*add a little water if the dough doesnt seem to be coming together well, like ours.
*When you are done playing, err...smashing, form the dough into balls and bake at 350 degrees for about 12 min.
Let your kids enjoy these cookies and the satisfaction of making a delicious cookie ALL BY MYSELF! Sound familiar? :)

Friday, January 8, 2010

Swedish Kringle

This is another of those recipes that Im not sure is completely authentic, in fact I think this is the simplified version of the real thing. But real or not, it's tasty and really easy! I first found this recipe a few weeks ago on kingarthurflour.com - their blog- bakers banter. Its a great site. They offer so many step by step photos and they really try hard to make it simple for us novice bakers! Their link is off to the right of my blog under "other sweet blogs".
For some reason I had gotten it in my head that this was going to be more like a danish, more cakey. It wasn't- it was much more light and cream puff like. In fact the first layer is basically a pie crust:
Buried underneath a pate a choux, cream puff:
And this one is topped with an almond glaze and toasted almond slivers:

I definitely want to try this again with either raspberry preserves under the glaze or a cream cheese and crumb topping. Yum!

Swedish Kringle

1st layer:

1 cup flour

1/2 cup butter

2 T. water

*Cut the butter into the flour with a pastry cutter (or fork or your fingers) until coarse crumbs appear.

*Add the water and combine with a fork until it begins to stick together.

*Divide the dough in half and press each piece into an 11x3 rectangle on a cookie sheet leaving several inches in between each one, (use two sheets if you have to). To press, use wet fingers, or what I thought was easy, a fork occasionally dipped in water to prevent sticking.

*Set aside

2nd layer:

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1 tsp. almond flavoring

*Heat the water and butter in a 2 qt. saucepan and bring to a boil.

*All at once, add the flour and begin to beat vigorously, with a wooden spoon, remove from heat and continue to beat until it dries out a bit.

*Allow it to cool a bit and then add the eggs, one at a time, beating well after each one, to incorporate plenty of air so it puffs well.

*Stir in the almond flavoring.

*Spoon over the 1st layers, and bury them completely.

*Bake at 350 degrees for 50-60 mins (erring on the side of too dark)

*Top with your choice of topping while still slightly warm.

Topping ideas:

Almond Glaze- 1 cup powdered sugar, 1 T. melted butter, 1/2 tsp. almond flavoring, milk (as needed)

Toasted slivered Almonds- spread almonds evenly on baking sheet and toast in 350 degree oven for around 8 min. (watch for them to just begin to brown)

Preserves- raspberry or apricot

Cream Cheese filling- 8 oz. cream cheese, softened, 1 large egg yolk, 1/4 cup sugar, 1 tsp. vanilla, 2 T. flour- combine until smooth, refridgerate up to 2 days

Sauteed Apples- slice apples and sautee in butter, cinnamon and (brown sugar optional) until apples are soft and a thick syrup has formed