Wednesday, February 16, 2011

Cookies don’t Shake Hands, Cookies have to Hug

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I'm Type A as I have said many times before and I'm really hard on myself when things don't turn out as planned. But now that C is in the picture I don't have as much time to worry about small things. So when I was trying to make a dessert for work from a recipe I found, things did not work out as planned. And these cookies were for the garnish for this dessert and as you can see even these didn't come out right. But you know what I didn't care, I thought 2 cookies together equals 1 cookie. :) And that these cookies must know its close to Valentine's Day and they just love each other so much they had to hug. I know the cookies spread and they didn't actually want to hug so need for any lectures on how to fix my cookies.
So the next time your cookies hug don't worry because I'm sure they will still taste great!

Tuesday, February 8, 2011

GTL for Life

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Vices we all have them and I have many, but one in particular drives P nuts. My love of reality tv, something about my lack of tv growing up and only watching PBS he thinks predisposes me to like this "crap" this late in life. So when my friend decided to start having Jersey Shore Thursdays at her house and we would do themed food I was all about going. I get to watch Jersey Shore and have immediate conversation and commentary, score. And I could wear sweatpants and eat food and dessert, double score. So when I told my friend that they were not all in fact Italian (collective gasp) she decided we would have Latin Flair Jersey Shore Thursday. So I set out to find a suitable dessert for such an occasion and I found it.
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GTL Cake AKA Great Tangerine Loaf Cake

1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter,
at room temperature
1 cup sugar
2 eggs
1/2 cup milk
2 Tbs. finely grated tangerine zest

For the tangerine syrup:
1/4 cup sugar
2/3 cup fresh tangerine juice (I used sunburst tangerines)


Preheat an oven to 350ºF. Spray a 1lb loaf tin with baking spray
In a bowl, stir together the flour, baking powder and salt.
In the bowl of an electric mixer beat the butter, sugar and zest until blended. Add the eggs one at a time, beating after each addition.
Add the flour mixture alternating with the milk. Beat until blended and smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Make the tangerine syrup: Take the juice and sugar and reduce by half over medium high heat. Once reduced set aside to cool.
Remove the bread from the oven, using a fork or skewer, gently poke the top in several places. Slowly drizzle syrup over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely. Makes 1 loaf.


I served mine with Chambord Whipped Cream. Because its Jersey Shore Thursday and we gotta have some booze somewhere!