Vanilla Sugar Shortbread Wedges

Last year, I took part in the LA Food Bloggers Bake Sale for No Kid Hungry!  I met so many wonderful bloggers and had a great time.  Plus, I had BLD‘s life-changing Blueberry Ricotta Pancakes.  So really, it was a win-win day!

This year, my wonderful husband spotted a newspaper article asking for volunteer bakers for a No Kid Hungry Bake Sale closer to home!  The Redlands Bake Sale for No Kid Hungry sponsored by a Team called the IE Cookie Monsters.  It had to be fate!  You know how I feel about cookies!!

After sending an Email to Team IE Cookie Monsters, I started planning what I wanted to bake. Of course, I had to make brownies. That seems to be a tradition now.  I knew I wanted to do something different, but what?   After a bit of recipe searching, I settled on these easy and delicious Vanilla Sugar Shortbread Wedges.  They are thick, flaky, melt-in-your-mouth, have with a cup of tea on a rainy day, cookies.
Scored Shortbread Wedges

I’m planning on making these again for Mothers Day.  That is, if I can wait that long for another batch.

Vanilla Sugar Shortbread

Vanilla Sugar Shortbread

Ingredients:

2 Sticks Unsalted butter, softened to room temperature

1/4 cup Vanilla Sugar (or regular sugar, with one tsp vanilla bean paste), plus extra for dusting

1/2 cup Powdered Sugar

2 cups Flour

1 tsp salt

Directions:

In a bowl of a stand mixer, fitted with a paddle attachment, cream the butter until it turns a pale yellow.  On a sheet of parchment paper, sift sugars together using a fine mesh sieve. Pick up the parchment paper and use it to gently add sugar mix to the butter. Continue to beat until thick and creamy (about 5 minutes).  If you are using regular sugar, add the vanilla paste after you’ve creamed the sugar and butter together.

Sift flour and salt together over the same sheet of parchment paper.  Add to butter/sugar mix, mix until just incorporated.

Wrap dough in plastic wrap and put in the refrigerator for 30-45 minutes.

Preheat oven to 300 degrees.

After dough has chilled, press gently in an 8″ round cake pan.  No need to grease the pan, there is plenty of butter in the dough!  Score the dough into wedges, so it will be easier to cut when it’s done baking.

Bake for 1 hour, or until the top of the shortbread has barely browned.

Let cool on a wire rack for 15 minutes.  Cut the shortbread along the score marks, forming eight large wedges.  Dust lightly with 1 tsp granulated sugar.

Share these with a friend and a cup of hot tea or coffee.

Vanilla Shortbread Wedges

NOTE:  These make very thick cookies.  You can split the dough in half and use two cake pans.  Shorten your cooking time to 35-40 minutes (watch carefully).  You can also roll out the dough on a lightly floured surface and use cookie cutters.  If you use cookie cutters, place the dough back in the refrigerator for 30 minutes before baking.  Baking cold cookies will help them maintain their shape.

ENJOY!!

Berry Chocolate Ganache Tart

I love it when things push me out of my comfort zone. I combined three different recipes to create this gorgeous Berry Tart! I’m pretty proud of myself too. It wasn’t without some trepidation and learning though! If you make ganache on a regular basis, please skip ahead and don’t read the following imperfections of a regular non-ganache making person.

Berry Chocolate Ganache Tart

Are we alone now? No professional ganache makers among us? Whew! Let me tell you, this one freaked me out a little. I’ve only made ganache in the safety of a cooking class with an instructor ready if I screwed up. This time it was just me, some chocolate, heavy cream and a bit of butter. How hard could it be? Well, let me say, I am thankful for the expertise of Alton Brown and my microwave!

The instructions for ganache are simple: Chop 8 oz of good quality chocolate and put it in a bowl. That’s great, except if you think “Cool! 8 oz is a cup so I only need a cup of chopped chocolate.” Wrong. You need EIGHT OUNCES of chopped chocolate. If you don’t have a digital scale in your kitchen, please go get one as soon as possible. Turns out, eight ounces of chopped chocolate was almost equal to a cup and three-quarters. Lesson learned. We move on to “Sara attempts to make ganache, TAKE TWO!”

The next ganache instruction is “In a small saucepan over medium heat, bring the cream to a very low simmer.” The cream is used to melt the chocolate and needs to be warm enough to do that and melt butter later. This does not mean, when you see little bubbles around the edges of the pan it’s at a “low simmer.” Little bubbles around the edges of the pan mean you need to let it heat more! Otherwise you’ll be using memories of Good Eats “The Art of Darkness III” and your microwave! My cream wasn’t warm enough so I had to put my chocolate and cream mix in the microwave for just a few seconds, twice, to get the right consistency. I could have saved myself the hassle by simply bringing the cream to the right temperature the first time. Every one of you will do that now, right? I hope you’re nodding because I’m going to invite the ganache makers back to the conversation and we want to be cool.

Ganache lovers! Welcome back! Let’s get to tart making, shall we?

I used my grandmothers Pate Sucree (Pastry made with Sugar) recipe. Then, I followed Joy The Baker’s chocolate ganache recipe, and finally, topped this beauty with tons of fresh berries a simple recipe for sweet cream!

Berry Chocolate Ganache Tart

Let’s start with the tart!

Tart Crust

1 cup all-purpose flour
2 TBLS sugar
1/8 tsp salt
6 TBLS unsalted butter, cut into pieces and frozen
1 egg yolk
1 TBLS plus 1 tsp cold water

In your food processor, pulse together the flour, sugar and salt. Add the frozen butter, egg yolk and 1 TBLS cold water. Process for 5-10 seconds. If the dough looks too dry, add the additional 1 tsp water, but don’t over process it.

(You can do this by hand, if you don’t have a food processor. Don’t freeze your butter if you do it by hand but it does need to be very well chilled. Sift the dry ingredients together in a bowl. Add the cold butter and use a pastry blender or your fingers to mix until the dough resembles coarse bread crumbs. Beat together the egg yolk and the water, then add it to the dough and stir until just blended.)

Pour the dough into a round 8 inch tart pan with a removable bottom, or you can use 6 mini tart pans for individual desserts, press dough gently around the bottom and up the sides to form a solid crust. Place the pan it in the refrigerator for at least an hour.

While the crust is chilling, make your ganache!

Chocolate Ganache filling

8 ounces dark or milk chocolate, finely chopped
8 ounces heavy cream
1/4 cup unsalted butter, at room temperature, cut into pieces

Place your chopped chocolate in a medium bowl and set aside. In a small saucepan, over medium heat, bring the cream to a very low simmer. Pour the cream over the chocolate and let it sit for two minutes. Use a whisk and start stirring in the center of the bowl. Don’t lift the whisk off the bottom of the bowl, but continue stirring from the center out until the mixture is smooth. Add your butter chunks and use a spatula to stir the ganache until the butter is completely melted and your mixture is nice and glossy. Set aside to cool to room temperature and thicken up.

While you are waiting for the tart crust to finish chilling and the ganache to thicken, pre-heat your oven to 425 degrees.

When the oven is hot (AND the hour is up for chilling your tart crust) remove the tart from the refrigerator, place a piece of buttered-foil (butter side down) on the tart (or use beans or a pie chain, whatever you want!) to weigh down the tart and keep it from bubbling while it bakes. Place the tart in the oven and bake for 10-12 minutes until it’s a light golden brown.

Allow the tart to cool completely.

Berries and Sweet Cream Topping

1 cup heavy cream
3 TBLS powdered sugar
3/4 tsp Almond extract

1 1/2 cups assorted fresh berries

In a medium bowl, using a hand blender (or do it yourself with a whisk!) beat all the ingredients (except the fruit) together until you get soft peaks or it starts to look like Cool Whip! But don’t use Cool Whip, this tastes better!!

To assemble this delicious-ness, spoon ganache filling into the cooled tart shell. Spread evenly with a spatula. Pile the berries on the ganache and top with sweetened cream.

Berry Chocolate Tart

These are well worth the effort to make for that someone special for Valentines Day, or, you know, just because it’s Tuesday. Either way, have fun!

Peanut Butter Cookies with Mini Chips and Smoked Sea Salt

Everyone has their favorite peanut butter cookie recipe. I love peanut butter cookies rolled in sugar with a Hershey Kiss in the middle. These are perfect Valentine treats!

Next to the famous Toll House Cookie recipe, I think these are my husbands favorite! I didn’t have any Kisses in the house, but I did have mini chocolate chips and smoked sea salt. I thought it would be a fun way to say “Welcome Home” and “Happy Friday!” to my favorite Valentine!

Here is how they turned out…
Mini Chip Smoked Sea Salt Peanut Butter Cookies

Not bad, right? You should make a dozen (or three) for your favorite Valentine!

Peanut Butter Cookies with Mini Chips and Smoked Sea Salt

1 stick unsalted butter, softened
1 cup peanut butter – use your favorite!
11/4 cup granulated sugar, divided
1 cup packed brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1/4 cup mini chocolate chips
1 tsp smoked sea salt

In a stand mixer fitted with paddle, cream together the butter and peanut butter until smooth. Add 1 cup granulated sugar, all of the brown sugar and continue to beat at least two minutes. Beat in eggs one at a time, mixing for one minute between each egg.

In a large bowl, sift together flour, baking powder and baking soda.

Stop the blender and scrape down the sides. Add flour mixture all at once into batter. Mix on low-speed until just combined. Remove from the mixer, scrape down the sides and incorporate any leftover flour mix that may not have gotten mixed in. Place the mixing bowl in refrigerator for 1 hour.

When you are ready to bake, pre-heat the oven to 375 degrees F.

Roll the dough into 1 inch balls and then roll in sugar before placing them on parchment lined baking sheets. Dip a fork in the remaining sugar and flatten each ball, making a criss-cross pattern. Bake for 8-10 minutes or until cookies begin to brown slightly around the edges.

Remove from the oven and sprinkle 1/4 tsp of mini chips on each cookie. Sprinkle the whole batch lightly with smoked sea salt.

Let cool completely and enjoy!

Onion Rings for My Hero!

My husband is my hero! He takes out the trash. He kills spiders. He changes the oil in my car. He’s a great father and my very best friend. When he said last week that he had a craving for a bacon cheeseburger and a pile of onion rings, I knew I had to make that happen!

The problem was – and it was a delicious problem to have – I’ve never made onion rings! Let’s face it, a good onion ring has to have a great batter. The crunch is important. The seasonings are important. An onion ring can go from delicious to disgusting in the smallest of details. Thankfully, I consulted some of my favorite deep fry experts (Emeril, Paula and Guy) and came up with my own recipe! I think they turned out pretty well!
Onion Rings!

These do take a bit of planning. The rings soak for at least an hour, then you assemble them and they have to set before you can fry them, but they are worth it! They’re crisp and delicious. A little different from the usual beer-battered onion rings and perfect for a spider-killing hero!

My Hero’s Onion Rings

Ingredients:
1 large yellow onion, sliced into thick rings
2 cups Buttermilk
1 cup all-purpose flour
1 TBLS McCormick Montreal Steak Seasoning
1 egg
1 TBLS water
2 cups Panko bread crumbs
Vegetable oil for frying

Directions:

Place the onion rings in a bowl and cover with buttermilk, making sure the onions are completely submerged. Cover and let soak in the refrigerator for at least an hour.
While the onions are soaking, get the ingredients together for your batter. In a shallow dish, combine the flour and Steak Seasoning. In another dish, combine the egg and water, whisking together until well combined. In a third shallow dish, place the bread crumbs.
Line a cookie sheet with foil and place a rack over the foil. Set aside.
Take the onion rings out of the refrigerator and line your dishes up on the counter in this order: Onions, flour, egg, bread crumbs, cookie sheet.
To assemble the onion rings, take a ring from the buttermilk and coat it in the seasoned flour. Shake it off slightly so the flour is just lightly covering all of the onion. Dredge the flour coated onion in the egg wash. From there, place the onion in the Panko. Press the crumbs carefully onto the onion ring so they stick. Place on the finished onion ring on the rack in the cookie sheet. They should look like this:
Onion rings
Once the onion rings are assembled, put them back in the refrigerator for about 20-30 minutes so they can set.
While the onion rings are setting up, heat your oil to 375 F.
Take the onions out of the refrigerator and fry them in small batches, until they are golden brown. Mine took about 3-4 minutes. The time will depending on the thickness of your onion slices, so keep an eye on them. When they are done, drain on paper towels. Sprinkle lightly with salt and serve warm!

Finished Onion Rings

One thing I loved most about creating this recipe, is the seasonings are completely customizable. I went with steak seasoning because it was a great match for a classic bacon cheeseburger. If we were doing south-western burgers I’d replace the steak seasoning with some oregano and chili powder to give the onions a spicy kick. Be creative! Add spices to the flour that compliment the flavors of your meal. The Panko adds a light crispy crust and paired with a great beer, you might not even need the burger! You can let your hero decide. 🙂

Enjoy!

Iced Lemonade Sugar Cookies

Summer is in full-swing! The bees are buzzing. Our tomato plants are bursting with ripe, juicy vegetables. It’s time for vacations, BBQ’s, beach parties and plenty of iced tea and lemonade!

A fun twist on lemonade for your next summer picnic are these Lemonade Sugar Cookies with a sweet lemon glaze!

This is actually a failed attempt at something soft and pillowy. Flat and crisp is just as good, right? Thank goodness mistakes can be delicious too! Especially in My Imperfect Kitchen!

Iced Lemonade Sugar Cookies

Ingredients
2/3 cup of frozen lemonade concentrate, thawed and divided
1 cup butter, softened
1 cup sugar
2 eggs
3 cups All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups powdered sugar

Directions

In a large bowl, cream butter and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift flour with baking soda, and add to the creamed mixture, along with 1/3 cup of the lemonade concentrate.

Set the rest of the concentrate aside to use later as a glaze!

Drop batter by rounded tablespoons on ungreased baking sheets. Make sure to put them about 2 inches apart, because they will spread a bit.

Bake for 8-10 minutes or until the edges are lightly browned. Don’t over cook them!

Take the cookies from the oven and let cool on a wire rack.

While the cookies are cooling, make the glaze! Mix two tablespoons of the remaining lemonade concentrate with the powdered sugar. If the glaze is too thick, continue to add concentrate until the glaze is a consistency that you like!

Drizzle the glaze over the cooled cookies and store in an air-tight container.

I love the glaze for these cookies! The lemonade concentrate makes it tart and the powdered sugar gives a nice contrast of sweet. I’ve used this same glaze over warm lemon bundt cake and it’s fantastic! You could also use it in a poke cake. It’s very versatile! 🙂

Enjoy!

Basic Buttermilk Biscuits

If you’ve never made biscuits before, I have to tell you, there is something very satisfying about digging your hands into dough and creating flaky goodness in just a few minutes.

This is a very basic buttermilk recipe and there are many ways to play with it. You can make herb biscuits – stir minced fresh herbs or a pinch of dried herbs into the flour before you add the butter. After you add the butter you can add small dices of your favorite cheese or add ham chunks, minced green chiles, orange zest – whatever you want! Let your imagination run free! Doesn’t get any better than that, does it? 🙂

Basic Buttermilk Biscuits

2 cups all-purpose flour
1/4 tsp baking soda
1 TBS baking powder
6 TBS unsalted butter, very cold *
1 cup buttermilk

* One very important tip: the butter for your biscuits should be cold! Very, very cold. Cut the butter into small pieces, put them on a small plate or in a small bowl and put it in the freezer while you prepare the rest of the dough.

Preheat the oven to 450 degrees.

Mix together the flour, baking soda and baking powder in a food processor. Add your ice-cold butter and pulse a few times. You want some pieces to be reduced to flakes and others to be pebbly and about the size of peas. Don’t over work the dough at this step. The water in the butter turns to steam in the oven and puffs the biscuits to give you those light flaky layers! YUMM!

Mix the cold buttermilk into the dough with a fork. If it seems dry, add a bit more buttermilk. It should be a fairly wet dough.

Turn the dough out onto a floured work surface and pat it into a circle about 1/2-inch thick. Do NOT roll the dough. This will over work the gluten in the biscuit and make it tough. Fold the dough over several times, gently pressing down to about 1 inch thickness.

Cut the dough into rounds with a biscuit cutter. If you don’t have a biscuit cutter, you can always use a knife and cut the biscuits into squares. You could get really crazy and use different shape cut outs too!

For soft-sided biscuits, place the biscuits with their edges together on the baking sheet. These biscuits tend to rise more (plus I like them better!) For crusty biscuits, put them about an inch apart, so the heat can circulate around them.

Bake for 10-12 minutes or until they are light golden brown. Don’t overbake!

And you can freeze the biscuits before they’re baked! After you cut them, put the circles (or squares) on a baking sheet and pop them in the freezer. As soon as the dough is frozen, pack them in an airtight container or a freezer bag. Then, when you’re ready for hot, flakey buttermilk biscuits, pull out what you need and bake them! Put them frozen straight onto a baking sheet and bake about 18-20 minutes at 450 degrees.

See, great bread doesn’t have to be hard! Besides, if you make sausage gravy to go with these biscuits, you have an amazing Sunday breakfast!

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