Sunday, January 25, 2015

Chocolate Croissants

Pastry dough (I used 2 packages)
2 boxes semi-sweet bakers chocolate
2 tbsp unsalted butter

1. Notice each sheet is folded into thirds. Cut along this crease. 
2. Chop the bakers chocolate into small chunks.
3. Place some chocoalte an inch or so away from one end of the pastry dough, fold the short edge (or just until it covers all the chocolate) and pinch the sides so that the chocolate is closed inside. Then, continue to roll it. 
4. Once all of your croissants are formed, melt the butter and then drizzle some on each one.
5. Bake for about 20 minutes or until golden brown. After you take them out, sprinkle powdered sugar and a small amount of the extra chocolate crumps on top. 

I used Pepperage farm pastry dough (found in frozed section).
Sorry that I had forgotten to write down what the oven would be set to! I used the temperature from the recipe added on the back of the box, so I'm sure you'll be ok using that.
The timing may be a little bit iffy depending on your oven, so just make sure to be watching. 
They'll be ready when the tops are golden brown!  

Rating: 5/5
Improvision at its finest ladies and gentlemen. 
After a total disaster of the actual recipe I was going to use, I decided to just improvise and see how it went. (The other one used dough from scratch. Now, I'm not sure if it was me, the yeast, or both of us, but it was just not happening. Luckily, I had time to get to the store last weekend so I picked up the all mighty thing that is pre-made dough and saved the day!) 
Anyways, this recipe is a golden one and is highly reccomended. It looks beautiful without me having to tap into my inner Martha Stewart. 
It's really best served warm so the chocolate is nice and gooey but all around, no real complaints. 

Monday, January 12, 2015

Get sweet

Ok so I do realize that I have been posting mostly baked goods/sweets on here. I am actually considering just doing more sweet types of food because I have a lot of them saved up to try. (Hence the blog name "Get Baked") No worried though, I will still be adding savory things, it just wont be as much as the sweets. There will deffinitly be more of a varity of food types as the year goes on because my project is only just getting started. I look forward to showing you all new things next week. Until then!

Sunday, January 4, 2015

Cookie Press Cookies

1 cup butter (two sticks)
2/3 cups sugar
3 egg yolks
1 tsp. flavoring (I use 1/2 tsp. of almond and vanilla)
In a mixing bowl. 
Add 2 1/2 cups flour 
With hands
Preheat to 400' 
Cookies bake 5 to 7 minutes. 
Makes about 6 doz. cookies
(And obviously you will need a cookie press)

   I have my cookie gun setting to thick cookies. Hold the trigger for about 4 seconds or until you can feel the dough stop coming through and then press again when lifting up to make sure the cookie stays on the tray. 
   You wont need to grease the pan or anything because they don't stick.
   If you want to add coloring to make them anything besides yellow, add dye. I recommend using a lot to make the color darker because it will fade a little bit in the oven. (As you can tell in my second picture)
   If you want to add a different flavor (the recipe will make it vanilla), add your flavoring until it tastes to your liking. I apologize for not knowing the exact measurements but I never write down the things I add, I usually just go by taste. (I just made these ones vanilla.)
   I also usually add a tsp. or so of flavoring because I like a bolder flavor.
   I cook them for about 6 minutes but for how to tell they're done: the bottoms of the cookies will be slightly brown/ darker. 

Rating: 4/5
   These are the cookies I make every year around the holidays. I've made vanilla, chocolate, lemon, cherry, and peppermint. (So a lot of experimenting/possibilities there) I found the recipe in a Betty Crocker book. They're also great for giving away as Holiday gifts. Be careful though: there's a lot of butter in these and they're pretty addicting.