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asfeedin · 5 years ago

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The Best Mother’s Day Gifts to Keep Isolated Moms in Good Spirits

When I was growing up, Mother’s Day celebrations always took place at my great uncle David’s house. We’d sit at a big round table, eating heavily buttered Lender’s bagels. The conversation was often over my head, which didn’t really matter because I’d escape as soon as possible to play my uncle’s ancient Frogger, pretty much the only video game I’ve ever played in my life.

This year, I find myself looking back on that time in black-and-white, so unattainable that I almost can’t believe it ever happened. I’d love to spend Mother’s Day sitting around the table with my family and eating wonderfully crappy bagels. But this year I’m in quarantine in Brooklyn, with my mom in Boston and my family spread out all over the country. Many of you, I’m sure, are feeling the same way, longing for the chance to hang with your mom but unable to do so.

It’s also likely that there are those of you who might be quarantined with your mom and wishing you could have a little more distance. So this year, whether you’re 100 miles or 100 paces apart, we have a few gifts in mind to make this difficult period in history a little more celebratory and comforting.

A few tips: If you’re in quarantine with your mom, try using this new equipment or enjoying these tasty snacks together. And if you’re apart, have a Zoom session to experiment in the kitchen with each other. Of course, it’s possible your mom relishes her time in the kitchen because it’s the only moment of alone time she gets in the day. So, in that case, give your gift. Then give the woman some privacy.

For Cooking and Baking

Tagine

A new piece of cooking equipment is a nice way to help Mom expand her repertoire. This beautiful tagine makes for an impressive cooking vessel and serving dish. Pair it with a printed-out (dare I say, laminated?) recipe for a flavorful North African stew for cozy nights in.

This particular tagine, which is handmade in Tunisia, comes in a few different colors, so you can select whichever one suits your mom’s preferred color palette. Better yet, pick one to match her kitchen, and she can keep it on display all year long.

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Rice Cooker

Whether it’s burned, gloopy, dry, or just plain glued to the pan, a bad batch of rice is a deeply disappointing experience. But a good rice cooker takes all guesswork out of the equation. The Cuckoo model shown here is our favorite for cooks who regularly purchase and eat lots of different rice varieties (you can see our other picks in our full rice cooker review). If that’s your mom, she’ll enjoy all of the custom presets the Cuckoo has to offer. What’s more, this machine has a small footprint, which will be appreciated by apartment and house moms alike.

Pick one of these up for her, and save her from disappointing-rice hell for the true gift that keeps on giving.

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Vitamix

Maybe Mom’s a smoothie person, or maybe she’s into milling her own flour (what with flour being out of stock these days, maybe we should all do this). For that, she’ll need a kick-ass blender. Our exhaustive testing of high-powered blending lands on the Vitamix as a go-to for blasting through everything from wheat berries to fibrous kale.

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Quality Wooden Cutting Board

Like the Vitamix, a quality wooden cutting board is an investment piece. While the price may be high, if you take care of this board, it will take care of you—and your knives.

For a really nice board, we look to The BoardSmith, a small, family-run company that makes all its boards by hand. Its maple end-grain board is thick, solid, and long-lasting (Daniel’s been using his for years!). It comes in a few different sizes and offers some customizations like a juice groove and feet.

If you’re worried about your mom handling the upkeep, we’ve got her covered. Just print out our cheat sheet for cutting board maintenance, and she’ll be good to go.

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Chef’s Knife

Like my mom, maybe yours has been using the same knives for years. To remedy that dull situation, grab her a new chef’s knife. You can go Japanese or Western—Western blades tend to be heavier and more curved than their Japanese counterparts—but these two took home the top prizes in our chef’s knife review—out of a whopping 27 candidates! They’ll revitalize your mom’s knife skills and make slicing and dicing much safer.

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Mortar and Pestle

If she’s all set on knives, I’d recommend a mortar and pestle. There’s a wide variety of styles and use cases. Sure, they’re ideal for grinding up sauces and pestos, but no matter what style you opt for, they’re guaranteed to help Mom work out some stress and anxiety, too. *Take that, quarantine!*

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Piping Tips

There’s lots to get for your mom if she’s into baking. If she already has the essentials, treat her to some decorative tools like piping tips. These large ones are perfect for piping out creamy Oreo filling and dollops of chocolate Swiss meringue buttercream onto cakes. The set comes with several different shapes like swirls and stars, so she can get as creative as she’d like.

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Marble Pastry Slab

This marble pastry slab isn’t just a pretty base. It’s a smooth and cool surface for rolling out buttery pie crusts, laminating dough, and even tempering chocolate. It’s also good-looking enough to act as a serving platter for all those baked goods. And what mom doesn’t love a multitasker?

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Scale

If your mom is just starting out on her baking adventures, she needs a good scale. We’ve said it time and again, but measuring cups aren’t accurate enough on their own. Sure, she should have some, but a scale is indispensable if she’s going to produce beautiful breads, pastries, and treats.

We especially love this pull-out scale from OXO because it’ll show measurements even if there’s a big bowl on top of it. And lord knows we’re into batch-baking right now. The bigger the bowl, the better.

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Baking Dish

This Staub baking dish is another multitasker that Mom will love. The “splurge winner” for our baking and casserole dish review, it’s nice and heavy, it’s oven-safe at up to a whopping 575°F (300°C), and with excellent heat retention, it’ll keep what she’s made hot longer than the average baking dish. With a four-quart capacity, it’s large enough to hold not just brownies but roasts and big, holiday-friendly casseroles.

Maybe instead of wrapping this one, make a huge Hasselback potato gratin, serve it, and tell her it’s all for her.

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Baking Steel

Maybe now’s the time to get Mom into pizza-making. (That’s what’s happening to us, anyway.) For better, faster pizza at home, pick her up a Baking Steel to get that crust extra-crispy. Upon trying his own, Kenji noticed that his New York–style pizza dough even got those traditional oven-charred spots and a super-crisp bottom that’s hard to achieve, even with a pizza stone.

The Baking Steel will also prove useful if Mom is into baking bread, since it can measurably improve the performance of her oven by adding thermal mass. This means it’ll keep her oven hotter, ensuring those loaves get a full rise.

In layman’s terms, a Baking Steel is a piece of kitchen badassery that anyone would love. Plus, it’s too heavy to return, so she’ll keep it forever no matter what.

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KitchenAid Pasta Roller Set

For homemade pasta and ramen noodles as good (if not better) than what you’ll find at restaurants, pick up a KitchenAid pasta roller that will attach right to her mixer. You can even print out our exhaustive walk-through of how to make fresh pasta from scratch. It’s more reliable than anyone else in the family.

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A Supportive Floor Mat

It might not seem critical, but having a supportive mat on the kitchen floor can make cooking (and dish-washing) much more comfortable for cooks of any age. These GelPro mats are nice and squishy, providing good support for feet and knees. Maybe it’s not glamorous, but it’s a gift she’ll appreciate after a long day in the kitchen.

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A Chic Apron

This linen apron from Etsy is as functional as it is good-looking. It has a big pocket for thermometers and tongs, and it doesn’t have annoying ties, which is perhaps its greatest appeal. Mom can just slip it on and get cooking.

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For the Home

Robot Vacuum

It’s an indisputable fact that the worst part of cooking is cleaning. That’s why this year we’ve added a good vacuum to the list. And not just any vacuum, but one that requires almost zero energy from your mom. It’s an iRobot Roomba. Plug this baby in, turn it on, and let it go. It’ll pick up all of those stray crumbs in the kitchen and living room. And if your mom is anything like me, she’ll name her robot vacuum, start to talk to it, and by the end of quarantine, she’ll have made a new, very helpful friend.

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Wine Glasses

While mom is sitting back and relaxing, letting the Roomba do the work, make sure she has everything she needs for a nice self-care session. That should start with a nice glass of wine. (Yes, the wine should be nice, but the glass should be, too!) These reasonably priced (for crystal) glasses from Riedel did exceptionally well in our tests, impressing professional sommeliers (and yes, the casual wine-drinkers among us) with their ability to capture the aroma of red, white, and bubbly wines.

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Otherland Candles

Pair that glass of wine with a nice candle, and you’ll really be in business. For candle-gifting these days, I’ve been using Otherland, a company founded by an old high school friend of mine. The candles smell wonderful, they’re handmade (and free of parabens and chemicals), and the packaging looks like a gift unto itself.

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Breville Espresso Machine

If your mom is an espresso drinker, help her sip in style with a fancy espresso machine. This is actually the machine we use in our office (not that we’ve been there in what feels like an eternity). It produces beautiful espresso, is easy to use, and can even whip up frothy milk! Sure, it costs a whole lot, but Mom’s worth it.

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Jono Pandolfi Espresso Cup

So maybe you won’t be splurging on that espresso machine, but you can still help her sip in style with a Jono Pandolfi espresso cup. These beautiful little cups are all handmade. Plus, they’re dishwasher-safe, which as far as I can tell, is the best gift anyone could ask for.

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Parlor Coffee Subscription

You could also treat your coffee-loving mom to a subscription from Parlor Coffee and support a small business in the process. They source their beans from all over the world, offering single blends and origins, plus weekly and monthly shipping.

Better yet, grab yourself a subscription as well, especially if it’s been hard finding coffee at the grocery store.

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Powerful Coffee Grinder

If you’re going to treat Mom to good coffee, make sure she has a good grinder to match. Baratza’s Virtuoso coffee grinder was a favorite in our review. The conical burr produces a wide range of grind sizes, the machine is solid (made from both metal and plastic), and the customer service is excellent, which is important when your caffeine intake is on the line.

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For Eating: The Sweet Edition

Beautiful Caramels

Our new features editor, Daniela, says that while pastry chef’s Susanna Yoon’s chocolates are some of the best in the country, her soft caramels are the sleeper hit. They come in rich flavors like raspberry, brown butter macadamia nut, sea salt, and salted peanut, and they’re available in 10- and 20-piece gift packs. Each luscious little caramel is individually wrapped in cellophane paper for a delicious little treat far more elegant and elevated than any supermarket brand.

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Raaka Chocolates

If you do want to go the chocolate route, pick up some Raaka chocolate bars. This trio pack comes with wild flavors like pink sea salt and bourbon cask–aged. What’s more, the wrappers are a piece of art themselves. They’ll make Mom’s chocolate break all the more glorious and exciting.

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Real-Deal Chocolate Hazelnut Spread

We’ve long championed this chocolate-hazelnut spread from our friends over at Gustiamo. It’s rich, luscious, and might just ruin the original. Is that a bad thing? Perhaps. But once Mom’s hooked, you can make sending her a jar of Gustiamo’s concoction a regular thing. Birthdays, holidays—send a jar, and you’ll be all set.

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Pistachio Brittle

This Iranian toffee from Persian Basket is flavored with saffron and cardamom. It’s nice and sweet, just like English toffee, and it’s topped with toasty pistachios. The buttery hunks are packaged in a lovely, colorful box—and the website says the toffee pairs well with wine. No mom could say no to that.

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Pistachio Spread

Our founder, Ed, is constantly praising Gustiamo’s pistachio spread (which we hope he shares with his wife when he has it!). While it’s a pricey everyday purchase, this pistachio spread makes for a very special gift, made with Italian pistachios and little else.

While you could obviously just dive in with a spoon, this rich treat would also taste excellent spread over your morning toast, smothered on a sticky bun, or drizzled over ice cream.

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Frog Hollow Citrus Basket

I suppose citrus would fall under the sweet category as well. If Mom always has lemon in her water or is constantly digging into grapefruits, get her a gift box from Frog Hollow Citrus. This farm has been practicing regenerative agriculture since your mom was in her early days. Giving her one of its boxes packed with citrus is an excellent way to send a little sunshine even in the depths of quarantine doldrums.

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Bergamot Marmalade

Of course, if she prefers that citrus on her toast, then add some bergamot marmalade to her Gustiamo order. For the uninitiated, bergamot is a citrus fruit that’s sort of a cross between bitter oranges and lemons. In other words, the perfect pairing to hot biscuits and English muffins.

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For Eating: The Savory Stuff

A Great Spice Mix

My love for this particular spice mix is undying. Filled with pink Himalayan sea salt, grains of paradise, shallots, garlic, and more, the World’s Fair Barbecue Rub is versatile and delicious. It transforms everything it touches, from eggs to steak to tomato sauce. Whenever I feel like a dish is just a little bit bland, I add a few sprinkles, and it turns the whole thing right around. Starting at $6.99, a bag or glass jar of this mix from The Spice House is an excellent, affordable, and useful gift for Mom. (She’s over tchotchkes and so are we.)

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A Spice Set

I happen to know some moms whose pantry is full of old spices that have basically lost all of their flavor and are now just dust particles. If this is your mom, consider getting her a new set of spices to revitalize her collection. We’re particularly enamored with this gift set from Burlap & Barrel, which has all of the essentials. As Daniel puts it, these spices are not just fresher than what you’ll find elsewhere, but they’re “er-er,” which is his way of saying that they’re “better in every way from the ho-hum stuff on supermarket shelves.” If that isn’t an endorsement, then I don’t know what is.

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Sichuan Peppercorns

Málà is that wonderful flavor you taste and feel when you’re eating Sichuan cuisine. And that hot and numbing sensation comes from Sichuan peppercorns. If you want the good stuff, look to Mala Market, a small company that imports all of its ingredients straight from China. Their Sichuan peppercorns will give your chili crisp more buzz—and will be your mom’s gateway into the wide world of Sichuan cooking.

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AeroGarden

Whether your mom has a green thumb or a black thumb, she’ll revel in an AeroGarden. Especially during this time of quarantine and limited grocery trips, having an AeroGarden is not only satisfying but useful. Without much effort at all, your mom could have all the herbs she could ever want growing just about anywhere in the house, regardless of her natural-light situation.

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Lots of Pasta

We cannot get enough pasta here at Serious Eats. (Did you even see Starch Madness?) While we’re perfectly happy eating pasta from supermarket brands, sometimes we like to splurge, and the splurge is almost always at Gustiamo, which imports Faella dried pasta from Italy. During Covid times, Gustiamo is offering five-pound bags of certain shapes, including penne. While mom is trying to stay home, there’s probably nothing better to gift her than a gigantic bag of pasta. The fact that it’s from Italy and is really, really delicious? Well, that’s just icing on the pasta cake.

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Meat From D’Artagnan

Now it’s time to talk meat. Our culinary team has long looked to D’Artagnan for specialty meats, like porcelet collar and duck. And when shelves at grocery stores are bare and you want to fill your freezer, D’Artagnan is a great place to look. While the steaks and specialty meats can be pricey, I’d look to the ground beef as a gift. Sure, it’s not sexy, but wait, what am I talking about? A good burger is definitely sexy.

If you’re quarantined with Mom and you decide to go the duck route, you’re in luck. We have all sorts of recipes from our duckstravaganza. Maybe go for a group project and dry-age your duck for the best duck breast either of you will have ever had.

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Pantry-Friendly ‘Nduja

You’ve also likely seen us talking a lot about ‘nduja lately. Why? It’s an affordable pantry ingredient that can amp up all sorts of dishes, from casual beans and greens to mac and cheese and even eggs. Better still, ‘nduja lasts for ages in the fridge, so Mom can take a scoop whenever the mood strikes.

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amatchgirl · 5 years ago

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Lemon Cookies with Lovely Lemon Glaze

Since it’s officially Spring and Easter is right around the corner, I wanted to bring you an easy springtime dessert recipe for all of your celebrations. Usually my lemon bars are all of the rage, but why not lemon cookies too? Especially if they’re glazed with a lovely lemon icing.

These delicious homemade soft lemon cookies that are a combination of a soft lemon cookie and a sugar cookie. They’ve truly become a family favorite cookie around here.

The story behind these lemon cookies

These lemon cookies were inspired by my Italian orange cookies, which aren’t overly sweet, but still full of incredible citrus flavor.

These soft lemon cookies are made from scratch but are a bit different because they’re soft and chewy in the middle, but still give you slightly crispy golden brown edges like a regular sugar cookie. I tested them 5 times to get the absolute perfect lemon cookie, so I hope you love them as much as we do!

Ingredients in lemon cookies

These easy lemon cookies have the perfect chewy texture plus sweet, slightly tart flavor from both fresh lemon juice and lemon zest. Here are the ingredients you’ll need:

Flour: these cookies call for regular flour. I do not recommend using any other flour other than all purpose flour.

Baking Powder: we’re using baking powder in this recipe because we want the cookies to be both soft and chewy similar to soft sugar cookies!

Softened butter: I prefer to use salted butter in my cookie recipes because a little more salt always adds additional flavor, however unsalted butter also works. Make sure the butter is at room temperature before you bake with it. I recommend taking it out of the fridge an hour before baking these cookies.

Sugar: regular granulated sugar is best in this recipe.

Egg: you’ll need one egg, and it’s best if the egg is at room temperature before you bake with it. I think these cookies would work well with a ‘flaxegg’ too if you want to make them vegan.

Fresh lemon zest and juice: more tips on this below!

Almond extract: a hint of almond extract brings out incredible flavor in these lemon cookies. Don’t skip it!

Tips for making lemon cookies

Here are some of my tips to make sure your lemon cookies come out perfect:

Make sure to use parchment paper when baking: To make sure the cookies don’t stick to the pan, make sure you use parchment paper.

Use an electric mixer: It’s best to use an electric mixer for this recipe so that you can beat the butter and sugar together until it’s nice and fluffy. I love this hand mixer or this KitchenAid mixer, which is well worth the investment!

Make sure your butter is softened to room temperature: I recommend taking it out of the fridge an hour before baking these cookies. Do not attempt to soften your butter in the microwave–if you do this the cookies will not turn out correctly!

Make sure your egg is at room temperature: Simply run it under warm water for a minute or two to bring the egg to room temperature before using it in the recipe.

Do not pack your flour. Scoop your flour into the measuring cup and then level it off with the flat end of a butter knife.

Allow cookies to completely cool before putting icing on them: If you are in a rush and want to speed up the process you can put the cookie sheet in the freezer for 10-15 minutes after baking.

Use fresh lemon juice: make sure you use freshly squeezed lemon juice for this recipe. Do not use lemon concentrate, it’s too potent and sour.

Don’t forget the lemon zest: the lemon zest is very important to flavoring these lemon cookies, so don’t skip it. Here’s the inexpensive zester I recommend.

How to make lemon poppyseed cookies

If you want to make these lemon poppyseed cookies, simply add 1 tablespoon poppyseeds to the dry ingredients and make as directed. Yum! You can also try my paleo lemon poppyseed cookies if you are looking for a grain free or gluten free lemon cookie.

How to store the lemon cookies

Wait for the icing to completely harden on the cookies, then place them in a glass container in even layers. You can place parchment paper in between each cookie layer if you are concerned with cookies sticking to one another.

Cookies will stay good for 5 days at room temperature in cooler weather. If humid, I recommend transferring cookies to the fridge in a glass container after a day or two.

Directions for freezing these cookies can be found below.

How to freeze lemon cookies

If you want to freeze the already baked lemon cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature; I recommend glazing them after defrosting.

More lemon recipes to try:

Chia, Lemon & Strawberry Zucchini Muffins

Paleo Lemon Blueberry Bread

Healthy Lemon Bars

Healthy Lemon Basil Vinaigrette

Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze

If you make these lemon cookies, be sure to leave a comment and rate the recipe below! I’d love to hear from you and it helps encourage others to make the recipe too!

Lemon Cookies with Lovely Lemon Glaze

These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.

Dry ingredients:

1 ¼ cup all purpose flour

1 teaspoon baking powder

Optional: 1 tablespoon poppy seeds

¼ teaspoon salt

Wet ingredients

6 tablespoons butter, softened at room temperature (do not use melted butter)

1/2 cup granulated sugar

Zest from 1 large lemon (about 2-3 teaspoons)

1 large egg, at room temperature

1/4 teaspoon almond extract

1 1/2 tablespoons freshly squeezed lemon juice

For rolling cookies:

¼ cup granulated sugar, for rolling cookies

For the lemon glaze:

½ cup powdered sugar

1-2 tablespoons fresh lemon juice

1/4 teaspoon almond extract

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.

In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It’s SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).

Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.

Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.

Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.

Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick.

Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.

*To make cookies dairy free: Feel free to use a vegan buttery stick, such as Earth Balance.

To make cookies gluten free: I suggest using an all purpose gluten free flour such as Bob’s Red Mill 1:1 baking flour. I also think chickpea flour or quinoa flour would work very well but you may get a different flavor.

You can also try my paleo lemon poppyseed cookies if you are looking for a grain free or gluten free lemon cookie.

To make cookies vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and a softened vegan buttery stick (such as Earth Balance).

If you want to use coconut sugar in this recipe, I suggest only using it in the cookies themselves. Personally I think it overpowers the lemon flavor too much. Do NOT roll the cookies in coconut sugar; it doesn’t have the same consistency.

Nutrition

Servings: 12 cookies

Serving size: 1 cookie with glaze

Calories: 165kcal

Fat: 6.1g

Saturated fat: 3.7g

Carbohydrates: 26.9g

Fiber: 0.5g

Sugar: 17.4g

Protein: 1.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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applecut3-blog · 6 years ago

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Chewy Vegan Chocolate Chip Cookies

We have a list of classic recipes we want to veganize and post here on I Love Vegan. First up, chewy vegan chocolate chip cookies!

We tested and tested these cookies until they were perfect. They’re crispy on the outside, chewy on the inside, and everything a chocolate chip cookie should be. I didn’t want these cookies to be good, considering they’re vegan. I wanted them to be awesome chocolate chip cookies. Period.

Ingredients for making vegan chocolate chip cookies. Left to right: Vegan butter (the image actually shows coconut oil, but you’ll want to use vegan butter), dairy-free chocolate chips, flax “eggs” + vanilla, granulated sugar, brown sugar, and dry ingredients: flour, baking soda, and salt.

Vegan butter, granulated sugar and brown sugar.

We tried these many ways. I started out making them with coconut oil, but the resulting cookies weren’t perfect. They tasted pretty good but didn’t look like chocolate chip cookies. At least not appetizing ones. They also required a lot more time and effort to make. Eventually I admitted defeat and went with vegan butter instead. We used Earth Balance but other vegan butters like Melt will work too. Anything that’s really firm when refrigerated would be perfect. I’m not sure about vegan margarines like Becel Vegan.

Creaming together the granulated sugar, brown sugar, and vegan butter until light and fluffy.

These chewy vegan chocolate chip cookies are great with a glass of non-dairy milk (Silk Vanilla Soymilk is my favourite) or a hot cup of tea or coffee. They’re great for lunches and after school snacks too! And don’t forget, since these vegan chocolate chip cookies don’t contain eggs, the cookie dough is fair play!

Adding the flax “eggs” to the creamed mixture of vegan butter and sugars.

I used my Kitchenaid stand mixer to make these cookies but you can use a hand mixer instead. I’m sure you can make them by hand, but it’s easier to cream the vegan butter and sugars together with a stand mixer.

The creamed mixture after beating in the flax “eggs”.

There’s some room for customization with these cookies. They’d be great with chopped pecans or walnuts added alongside the chocolate chips. Swap the chocolate chips for vegan candy-coated chocolate for vegan monster cookies.

Adding the flour, baking soda, and salt to the wet ingredients.

Store these cookies in an airtight container and they’ll be soft and chewy after a day. These cookies are freezer-friendly.

Mixing the flour, baking soda, and salt into the wet ingredients.

Looking for more vegan cookie recipes? I Love Vegan readers love our Perfect Vegan Gingerbread Cookies, Vegan Molasses Cookies, and our Coconut Oil Sugar Cookies.

Adding the chocolate chips to the cookie dough.

Mixed vegan chocolate chip cookie dough, ready to be dropped onto a baking sheet.

Recipe Notes:

Measuring the flour:

This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don’t scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.

Vegan chocolate chip cookie dough portioned out on a baking sheet.

For large, uniform chocolate chip cookies:

I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!

Freshly baked vegan chocolate chip cookies on a cooling rack.

For instagram-worthy chocolate chip cookies:

After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn’t matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.

If you want to use coconut oil instead of vegan butter:

Please, I beg you, if you can, use vegan butter! I committed myself to making these with coconut oil for my first 3 or 4 recipe attempts. The dough is harder to work with and doesn’t taste as delicious. I prefer to use coconut oil in rolled cookies. (Check our our Coconut Oil Sugar Cookies or our Perfect Vegan Gingerbread Cookies.) If you must use coconut oil, increase the salt to ½ tsp (2.5ml). You may need to chill the cookie dough if it gets too warm during the mixing process (the dough will appear greasy.) Creaming together the fat and sugars will look much different. The mixture won’t get fluffy. Instead it will look greasy (appearing greasier as the coconut oil warms up.) The finished dough will be crumbly, not soft and fluffy like it will be with vegan butter. You’ll need to pack the dough to get it to stay together.

Prep 30 mins

Cook 12 mins

Total 42 mins

Author Brittany Mueller

Yield 16 large cookies

These chewy vegan chocolate chip cookies are easy to make and pair perfectly with a cold glass of non-dairy milk!

Ingredients

½ cup + ⅓ cup/208ml (180g) granulated cane sugar (I use the brand Red Path)

½ cup/125ml (110g) brown sugar, packed (I use the brand Red Path)

¾ cup/185ml (170g) vegan butter, such as Earth Balance

2 tbsp/30ml (15g) ground flaxseed

¼ cup/60ml non-dairy milk (I used Silk Vanilla Soymilk)

1 tsp/5ml pure vanilla extract

2 ¼ cups/560ml (300g) unbleached all-purpose flour

1 tsp/5ml baking soda

¼ tsp/1.25ml salt

¾ cup/175ml (125g) chocolate chips (check to be sure they’re dairy-free)

Instructions

Preheat your oven to 350°F (177°C).

Prepare flax “eggs”: In a small bowl or custard cup, stir together ground flaxseed, non-dairy milk, and vanilla extract. Let sit for 5 minutes or until you’ve completed step 3.

Cream granulated sugar, brown sugar, and vegan butter in a bowl with a paddle for 5 minutes on medium speed.

Add flax “egg” and vanilla extract to the mixture. Mix for 3 minutes on medium speed.

Stir together flour, baking soda, and salt. Add dry ingredients the creamed mixture and mix until well combined.

Stir in the chocolate chips.

Drop spoonfuls of cookie dough onto a baking sheet, leaving at least 1” between cookies to allow room for them to spread while they bake. NOTE: I used a ¼ cup ice cream scoop, not completely full for large, evenly sized chocolate chip cookies.

Bake at 350°F (177°C) for 12 minutes, until the edges are slightly brown and the cookies are soft to the touch and appear puffy. Leave chocolate chip cookies on baking sheet for 5 minutes to firm up before transferring them to a cooling rack.

Store vegan chocolate chip cookies in an airtight container.

Notes

Recipe Notes:

Measuring the flour:

This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don't scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.

For large, uniform chocolate chip cookies: I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!

For instagram-worthy chocolate chip cookies:

After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn't matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.

If you want to use coconut oil instead of vegan butter:

Courses Dessert

Cuisine Vegan

Related Posts and Recipes:

Source: http://www.ilovevegan.com/chewy-vegan-chocolate-chip-cookies/

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sherrygorugh · 4 years ago

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Minding the Grinds: Our Approach to Sampling and Judging Grind Consistency

Closeup of coffee grinder burrs. Photo by Howard Bryman.

There were a number of ways we could have approached the evaluation of the four grinders reviewed this month with regard to producing consistent particle size. We could have judged the machines based on the results of brewing with the grounds they put out, or simply through visual inspection of the grounds, or by manually sieving each sample to separate particles by size.

Instead, we decided to send samples of coffee ground by each machine to our friends at the Horiba Instruments particle science lab in Irvine, California, for particle size distribution analysis using laser diffraction equipment, because that appeared to represent the clearest, most objective route to evaluating the grind consistency of the four machines reviewed in this report.

Yet even with that decision made, there remained a number of ways we could have gone about selecting the samples, as well as various ways to approach the resulting data. Here’s what we did, and why.

Settings vs. Brew Methods

First, we decided not to get too bogged down in the particular requirements of specific brew methods, as these can be quite subjective as well as influenced by complex, interacting variables — brew water temperature, darkness of roast, green coffee character, filter material and construction, etc.

We did consult the settings for various brewing methods recommended by the instruction manuals provided by each grinder-maker. We also consulted material on grind size produced by the KRUVE company, which produces a set of sieves for isolating a specific micron range of coffee particles for more refined brewing. (KRUVE recommends you toss out the particles that are too large or too fine for optimal brewing.)

The instructions provided by grinder manufacturers could suggest a starting point for an optimal range of particle size, but they are simply too vague and are often specific to the performance of one machine. If anything, they lean toward recommendations coarser than used by many professionals and aficionados for most brewing methods. This may be because manufacturers predict a coarser setting on their machines will result in fewer fines that clog up a filter or flat-out stop a brewing act; the trade-off being that while a coarser setting may produce a weaker, more listless cup, at least the consumer will get a cup.

The KRUVE recommendations for specific brewing methods, meanwhile, present an impossible ideal for a grinder, veering substantially finer than the norm because the KRUVE system eliminates the very fine particles that other brew guides assume you’re brewing with.

What’s universally true, though, is that a more consistent particle size makes for better brewing, no matter how you brew. So we decided to evaluate grinders based simply on the consistency of the particle size they produce, regardless of the brewing method to which that particle size is best suited.

Choosing the Sample Settings

So without focusing on brewing method, and without straining the grinders to their extremes of either coarseness or fineness, we simply twisted the dials and knobs on each grinder to produce: 1) a sample at one or two notches finer than the coarsest setting on the grinder; 2) a sample one or two notches coarser than the finest setting, and 3) a sample at the center setting. We did this with a light (but not aggressively light) roasted coffee, and a darker roasted coffee (just nudging into second crack but not too far into it). This netted us a total of six grind samples from each machine, ranging from what the grinder setting proposed as fine through medium to coarse, in each case tested at two different roast levels.

Note that we are not proposing that any of these particle size ranges is any more appropriate to any given brewing method than any other range. All we wanted to know was to what degree each grinder generated a consistent grind size at various settings, and to what degree it did not.

“Generally Optimal Range”

This is where our friends at Horiba really helped us out. Horiba provided mountains of data, packaged into a wide variety of stats and calculations. They provided wavy-lined graphs that gave form to the vast range of particle sizes. They identified and charted for each sample the mean, median and mode particle sizes, the standard deviations, coefficients of variation and so on. Particle size distribution analysis has application in a huge variety of fields, from pharmaceuticals to ceramics, construction to food & beverage, and yet no one had ever collaborated with them on a comparative analysis of particles generated by coffee grinding machines amid the quest for a better cup of coffee.

In the end, we had to ask ourselves: At what point does variation in particle size become detrimental to brew quality? Given that absolute uniformity is impossible, just how tight a range do we really need? Even the Specialty Coffee Association’s official Cupping Protocol is stunningly generous in this regard: It only requires that the grind for cupping be of a particle size of which 70-75% passes through the standard #20 mesh sieve (with holes of 841-micron diameter). That’s an acceptance of 25-30% oversized particles with no limit at all for undersized.

The 400-Micron Window

Extraction scientists could perhaps provide an answer to our question, but have not, at least so far as we can tell. We do know that the need for consistent particle size is different for different brew methods; for example, the window for acceptable consistency is much slimmer for espresso than for drip.

We also know that KRUVE established its grind size recommendations based on their own research of coffee extraction times in relation to the water-to-coffee contact time, pressure and temperature. For most methods, the ranges they recommend are in windows 400 microns wide. So, somewhat arbitrarily, we decided to adopt a 400-micron window as the basis for our evaluations.

With Horiba’s help, for each sample we zeroed in on the mode particle size, meaning the particle size that occurs most prevalently within a given sample. We then set boundaries 200 microns larger and 200 microns finer, creating a 400-micron range with the mode size at its center. We then calculated what percentage of each sample landed within that range, and used that key metric to compare grind consistency among samples and grinders.

Particles that measured larger than the 400-micron window we called “coarser.” Finer than that window “finer.” Particles that fell inside the 400-micron window we called “optimal.”

See the graph below for a look at how the four reviewed machines compared when tested using the metric of the 400-micron window. You can find similar graphs with more detailed results for each grinder in the separate reviews of those grinders: the Baratza Virtuoso+, the Breville Smart Grinder Pro, the KitchenAid Burr Grinder, and the Oxo Conical Burr Grinder With Integrated Scale.

Summary grind consistency test results based on laser particle size distribution analysis by Horiba Instruments for the four grinders reviewed for this report. Six samples were tested from each grinder representing various grind settings (coarse, medium, fine) and two degrees of roast (light and medium-dark). Shown here are results for the best-performing sample among the six produced by each grinder. The blue column represents the percentage of the sample reduced to a range of particle sizes we identified as optimal; the red column the percentages produced coarser than optimal, and the green finer than optimal. For an explanation of how we determined our optimal range of particle sizes see earlier in this article.

A Note of Thanks

We would like to extend a special thanks to the extraordinarily helpful team we worked with at the Horiba particle size analysis lab in Irvine, California, including Horiba Vice President Mike Pohl, Applications Lab Supervisor Amy Hou, and Particle Science Liaison Julie Chen Nguyen. Over the course of several weeks, multiple conversations and long email chains, they made some pretty complex concepts much easier to understand and shed light on possible approaches to data they gathered using their Horiba Partica LA-960V2 Laser Scattering Particle Size Distribution Analyzer. Those readers interested in the application of particle science to coffee can learn more about it here. The Horiba team’s flexibility and assistance has been invaluable to our goal to help consumers make better and more informed buying decisions, and we hope to continue this partnership long into the future.

And, special thanks as well to the generous Portland roasters who contributed beans for use in our grinder tests: Coava Coffee Roasters, Nossa Familia Coffee and Torch Coffee Roasters.

The post Minding the Grinds: Our Approach to Sampling and Judging Grind Consistency appeared first on Coffee Review.

Minding the Grinds: Our Approach to Sampling and Judging Grind Consistency published first on https://linlincoffeeequipment.tumblr.com/

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pullgram4-blog · 5 years ago

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Raspberry Danish Twist Bread

Some mornings are for granola bars and some mornings are for THIS.

Welcome to the billionth way to twist up dough and call it breakfast. But unlike all the others, this melt-in-your-mouth raspberry danish twist bread combines flaky and crispy, fluffy and soft, buttery and fruity. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist will impress everyone who’s lucky enough to steal a taste.

If we’re not eating healthy breakfasts with the intention of indulging every now and then, what are we really doing?

This raspberry danish twist bread is texture paradise channeling the flakiness of breakfast danishes but with half the work. How’s it possible? The secret’s in the way we twist the dough. And even though that hypnotizing twist looks complicated to replicate, I swear it COULD NOT BE EASIER. And today I’m showing you how!

The dough is a scaled down version of my favorite cinnamon rolls and my Nutella babka. You’ll use the same 7 ingredients that most rich dough requires. Let’s talk about that for a second because when I learned the difference between “rich dough” and “lean dough,” I had a better understanding of bread baking in general.

Rich dough includes fat like eggs, milk, and butter. This guarantees a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. Lean dough is low in fat and sugar and produces crusty breads and pizza dough. There’s hardly any fat, so it’s not as soft. Does that make sense?

Regardless if it’s rich or lean, behind every great dough is a great yeast– the workhorse behind this whole recipe. You were all so excited about the everything bagel pull apart bread I posted last week that I couldn’t wait to share another recipe made with Red Star Yeast. (We’re actually using the same exact dough ingredients… just in different amounts!)

Like usual, I use Red Star Platinum Superior Baking Yeast. Platinum is an instant yeast that builds a stronger, taller, more voluminous dough. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

Our danish twist bread requires 2 rises:

1st rise after the dough is made – 90 minutes

2nd rise after the dough is shaped/twisted – 45 minutes

After the 1st rise, punch the dough down to release the air. At this point you can freeze the dough and save for a raspberry danish twist bread sort of morning. Or you can shape into a rectangle, spread a thin layer of raspberry jam on top, roll it up cinnamon roll-style, then slice in half, twist, and coil into a circle. Remember babka? Similar to that.

It seems a lot more complicated than it actually is, so watch me do it:

The trick is to use a thin layer of jam. The more jam, the bigger mess you’ll need to clean up. I forgot to do it in the video, but for added raspberry goodness– dot a few fresh raspberries on top of the jam.

After the 2nd rise, it’ll be big, beautiful, and ready to bake. Sneak more raspberries in there if you can! (Oh my gosh you know what would be so good? And I’m sort of kicking myself for not doing it yet? PEACH DANISH TWIST BREAD! Picture this: peach jam, some juicy sliced peaches, topped with brown butter icing… please someone make it and report back.)

We’re baking the raspberry danish twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape!

I live for those pockets of raspberry between the flakes of buttery dough. Raspberry danish twist bread: beating every other breakfast by a landslide. Granola bars who??

PS: you should try my raspberry danish braid next!!

Ingredients:

2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)

3 Tablespoons granulated sugar

3/4 cup (180g) whole milk

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

2 large eggs

3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed

1 teaspoon salt

3/4 cup (240g) raspberry preserves/jam

optional: 1/2 cup (80g) fresh or frozen raspberries

Vanilla Icing

1 cup (120g) confectioners' sugar

3 Tablespoons (45ml) heavy cream (or half-and-half or milk)

1/4 teaspoon pure vanilla extract

Directions:

Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, about 90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.

Shape the twist: Watch the video above before continuing with this step. The visual guide will help! Using a rolling pin, roll into a 12x16 inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries. Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half-- forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan. (I carefully pick it up using two flat spatulas!) Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Bake until golden brown, about 40-45 minutes. If you find the top is browning too quickly, tent with aluminum foil. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.

Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.

Make ahead tip: You can freeze the baked and cooled twist bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking, then top with icing. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)

Recipe Notes:

I always use Red Star Platinum yeast, an instant yeast. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

In partnership with Red Star Yeast. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Source: https://sallysbakingaddiction.com/2018/08/23/raspberry-danish-twist-bread/

#read more #see more #check it out #interesting #learn more

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daisycactus20-blog · 5 years ago

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Raspberry Danish Twist Bread

Some mornings are for granola bars and some mornings are for THIS.

If we’re not eating healthy breakfasts with the intention of indulging every now and then, what are we really doing?

Our danish twist bread requires 2 rises:

1st rise after the dough is made – 90 minutes

2nd rise after the dough is shaped/twisted – 45 minutes

It seems a lot more complicated than it actually is, so watch me do it:

I live for those pockets of raspberry between the flakes of buttery dough. Raspberry danish twist bread: beating every other breakfast by a landslide. Granola bars who??

PS: you should try my raspberry danish braid next!!

Ingredients:

2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)

3 Tablespoons granulated sugar

3/4 cup (180g) whole milk

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

2 large eggs

3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed

1 teaspoon salt

3/4 cup (240g) raspberry preserves/jam

optional: 1/2 cup (80g) fresh or frozen raspberries

Vanilla Icing

1 cup (120g) confectioners' sugar

3 Tablespoons (45ml) heavy cream (or half-and-half or milk)

1/4 teaspoon pure vanilla extract

Directions:

Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.

Recipe Notes:

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Source: https://sallysbakingaddiction.com/2018/08/23/raspberry-danish-twist-bread/

0 notes

homepictures · 6 years ago

Text

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applecybermonday · 6 years ago

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Cyber Monday Kitchenaid Professional Mixer

Cyber Monday kitchenaid professional mixer - Check out the 5 best kitchenaid mixer labor day deals 2018 and save huge on best kitchenaid stand mixers during sale. Kitchenaid is one of the popular kitchen appliances company that will offer great discounts during this holiday 2018. Cyber Monday or Cyber Monday is the best time to grab this Offer.

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Last updated on September 3, 2018 1:28 pm