May 7, 2010

Green Tea Almond Cookies with White Chocolate Glaze

Filed under: Uncategorized, cookies, family — saehee @ 7:37 pm

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It’s become a tradition that every time I pick up Saeyoung at the airport I come armed with freshly baked cookies.  I practiced making these cookies for catering yesterday all so that I could wake up at the crack of dawn to bake these fresh for Saeyoung.  I wrapped them because it’s true that packaging matters.

And then I left them in my apartment.

Blah

January 28, 2010

Crank + red velvet sandwich cookies

Filed under: baked goods, cheese, cookies, friends — saehee @ 10:33 am

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Marcus performed his new piece, Crank, at Francois Ghebaly Gallery last night in Chinatown.  It’s incredible to witness a performance maturate from concept to actual physical movements.  I think I know what something might look like and find that the end result is vaguely knowable but also completely unexpected and exciting.  Marcus envisioned Crank as a manually looped set of actions that can be viewed for small increments of time–the audience can peek in and then wander and then come back.  Unexpectedly, I think for both him and me, I found the repetitive motion hypnotizing in a way and it felt important to absorb the drone of predictable movement.  The piece is about airport security, among many other things, and the numbness of repetition came through as a product of constant surveillance.  The effect was perfectly chilling. Oh, what my faithful former postmodernism students would say about that one…

Also after watching the same set of movements for an hour, I started to notice all the little nuances between each looped round–the frequency of the large frame hitting the walls, the shedding wax on the suitcase.  Jon Wagner once used the term “the radiance of ordinary things” which has stuck with me ever since and again the phrase comes to mind when I think about how repetition also gives way to a certain kind of radiance.

Then on a basic level, I’m astounded at the way Marcus pushes his body.  Watching him rotate a wooden frame for that long period of time punctuated only by small breaks to lift a pail of orgone matter high into the air was hard in a way because i could see the fatigue in his face and indeed he was near passing out when his hour was up.  And I don’t think I was the only person who felt concerned for his fatigue.  There was a collective anxiety among the viewers about the whole thing, which again, was appropriate for the subject matter.  I love that Marcus’ performances do this, that they induce a non-verbal communication between the audience and the performer, that he isn’t telling you to feel a certain thing but rather cultivates a sort of tension through cumulative action.

…oh and I made red velvet sandwich cookies as a good luck present! I adapted a recipe for red velvet black & white cookies from Joy The Baker who I think adapted the recipe from a Rachael Ray recipe (eww).  I find black and white cookies to be quite sloppy looking but I liked the idea of a red velvet cookie and because it makes sense and because Marcus’ favorite thing ever is cream cheese, a cream cheese filling felt appropriate.

Ingredients:

for cookies:

1 1/4 cup all purpose flour

1 tablespoon cocoa powder

1/2 teaspoon of salt

1/2 teaspoon baking soda

5 tablespoons of unsalted butter

3/4 cup sugar

1 egg, room temp

1 tablespoon red food coloring

1 teaspoon vanilla

filling:

6 oz cream cheese

6 tablespoons of butter

2 cups confectioners sugar

2 teaspoons vanilla extract

1/2 cup buttermilk

* i doubled the recipe to make about 30 sandwich cookie (60 individual sides)

1. preheat oven to 350

2. sift together flour, cocoa, salt, and baking soda

3. in a separate bowl beat together sugar and butter until fluffy

4. add egg and beat until well combined

5. add vanilla extract and food coloring

6. add the flour and buttermilk in 3 separate alternating additions

7. on a parchment lined cookie sheet drop 1 tablespoon sized balls of dough about 2 inches apart

8. with a knife or spatula slightly flatten the dough until they are disc shaped

9. bake for 10-12 minutes

10. in the meantime make the filling by combining the room temperature cream cheese and roomtemperature butter and then the vanilla and then the sugar last

11. wait for the cookies to cool before fillin

January 4, 2010

Peppermint Bark Chocolate Cookies

Filed under: birthday celebrations, chocolate, cookies, holidays — saehee @ 4:12 pm

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I was kindly invited to Candice Lin’s birthday tea party this weekend.  I forgot how pleasant afternoon parties can be.  The atmosphere is more relaxed, the conversations more casual.  And there were cakes and sweets abounding!  Candice made a Moroccan Pastilla (Bastilla) that while initially a bit perplexing on the palate (chicken, almonds, sugar), was delicious and quite exciting in my mouth.  And there was a lattice design in powdered sugar on the top.  I like these details.  Also there was cheesecake, cheesy croissant like things, a strawberry and whipped cream birthday cake, and tea/coffee/champagne.  My contribution was the above pictured cookies.  I got the recipe from Simply Recipes, here.  A few adaptations to the recipe: addition of teaspoon of peppermint extract, 1/2 extra cup of chopped peppermint bark.

December 21, 2009

Apple Carrot Shortbread

Filed under: cookies, shortbread — saehee @ 10:21 am

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Saeyoung is home for Winter break!  It’s become tradition to greet her at the airport with a batch of cookies and this time I made apple carrot shortbread since she loves carrot desserts and shortbread. This shortbread is more tender than most others of its kind and the apple is more of a moisture agent than flavoring.

recipe adapted from “good tempered food”

ingredients

1 3/4 cup all purpose flour

1/4 cup grated carrots (2 oz)

1/6 cup grated apple (1 oz)

2/3 cup brown sugar

1/4 tsp salt

1/4 tsp baking powder

zest of one orange

1 tablespoon of milk

1. sift together dry ingredients and set aside

2. cream butter and sugar

3. stir in grated carrot, grate apple, orange zest

4. mix in flour mixture

5. divide dough into two round disks and wrap in plastic wrap

6. refrigerate for at least 1 hour

7. in the meantime preheat oven to 350

8. roll out dough until about 1/2 inch thick

9. use a cookie cutter to make desired shape

10. brush the top of each cookie with a dab of milk

11. bake for 10 minutes

December 17, 2009

Raspberry Scones and Chocolate Chip Cookies

Filed under: breakfast, chocolate, cookies, scones — saehee @ 2:11 pm

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I TAed Intro To Postmodernism this semester.  My students are the best.  I bake them things because they are the best.

December 5, 2009

Oatmeal Raisin Cookies

Filed under: cookies, friends, oatmeal — saehee @ 11:42 am

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Marcus Civin performed his piece American Rifle, Part 1 last night at the Sea & Space Gallery.  A tense, meticulously composed, thoughtful performance. So wonderful.  Earlier this week he mentioned that he liked oatmeal raisin cookies, that terrible things can happen and be solved by an oatmeal raisin cookie, which of course, is the sort of information I immediately latch on to and store away for later use.  As a general good luck present I made him a batch.  While figuring out a recipe I made a startling realization.  I’ve never made oatmeal raisin cookies before! Of all things, oatmeal raisin cookies have slipped under the radar.  So typical of me to make marshmallows before oatmeal raisin cookies.  So I suppose this recipe was a bit of an experiment.  Hopefully a successful one.

Ingredients:

1 cups old fashioned oats

3/4 cup raisins

1/2 cup golden raisins

2 sticks butter

1/2 tsp baking soda

1 cup sugar

3/4 cup brown sugar (preferably dark)

1 1/2 tsp vanilla extrace

2 eggs (room temp)

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp kosher salt

1 1/2 cups all purpose flour

1. preheat oven to 350 and line two baking sheets with parchment paper

2. beat butter with sugars

3. add eggs one at a time

4. sift together flour, baking soda, salt, and spices

5. add the flour mixture to the wet mixture in two separate additions

6. fold in oats and raisins

7. keep dough in the refrigerator for one hour at least

8.  put 2 tablespoon sized dough balls approx 2 inches apart and bake for 15 minutes

November 17, 2009

A Commission: Lemon Tea Biscuits and Chocolate Peanut Butter Cookies

Filed under: baked goods, catering, chocolate, cookies, lemon — saehee @ 6:08 pm

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Nancy commissioned some cookies from me to send as a get well present to Ali Liebegott.  She asked for something with lemon and/or something with peanut butter.  Because I lack the ability to be decisive, I made both.

October 2, 2009

Pumpkin Cookies

Filed under: baked goods, cookies, fall, pumpkin — saehee @ 4:53 pm

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Oh, it’s October and I’m celebrating with Pumpkin Cookies.  I love the Fall.  Pumpkin is dreamy.  These cookies are adapted from Joy The Baker and are fluffy and cakey and delicious.  I replaced the chocolate chips with white chocolate chips and peanut butter chips.  And also these cookies are exceedingly easy to make.

Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 eggs

1/2 cup corn or canola oil

1 cup sugar

1 cup canned pumpkin

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup  peanut butter chips

1. preheat oven to 325

2. sift together the flour, baking soda, baking powder, cinnamon, cloves, and nutmeg. set aside

3. beat the eggs and sugar for 1 minute with an electric mixer

4. add the oil, vanilla, and pumpkin

5. mix in dry ingredients in 3 additions

6. fold in white chocolate chips and peanut butter chips

7. with an ice cream scoop divide the batter into 24 scoops into two parchment line cookie sheets

8. smooth and flatten the top of each cookie with a butter knife

9. bake for 15 minutes or until a toothpick comes out cleanly

September 30, 2009

Adzuki Red Bean Crumble Bars

Filed under: baked goods, bars, cookies, red bean — saehee @ 1:08 am

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My mother and her husband returned from a trip to Spain and France today and as I’ve mentioned before, when I pick up a loved one from the airport or send them off, I like to give the gift of fattiness.

My mother is someone who cannot be without Asian food.  She is woman who wants to bring her own tupperware full of kimchi to restaurants and would if not for shudder of embarrassment my sister and I get whenever she mentions this.

After 10 days in Europe I knew she’s be craving Asian flavors and so I made her these Adzuki Red Bean Crumble Bars.  The rice flour and almond meal make for a very delicate bite and the red bean is just plainly delicious, especially when mixed with honey and vanilla.  I adapted the recipe from here.

note: my mom had her fill of asian-ness.  Right after picking her up, we went directly to Park Dae Gam where she not only over ordered but also ordered for both Doc and me.  She basically ordered the three entrees that she wanted and then allocated them to us so that she could sample a bit of everything she was craving.

September 13, 2009

Les Figues Benefit Auction

Filed under: Uncategorized, baked goods, catering, cookies, cupcakes, les figues — saehee @ 1:04 pm

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chocolate lavender sables with cream cheese icing, vanilla sables with apricot filling, chocolate sables with peanut butter icing

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chocolate and matcha green tea marble cupcakes

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lemon cupcakes with chamomile honey icing

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vegan crumb bake with apricot filling

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cupcakes as far as the eye can see

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Pistachio Cupcakes with Condensed Milk Icing

When brainstorming with Saeyoung about what kind of things we wanted to make for The Sprout & The Bean, we declared very resolutely that cupcakes would not be in the mix.

Clearly this did not happen, and with good reason I suppose.  People like cupcakes.  They’re portable, well sized, generally very adorable things.  Okay.

I think the Les Figues event went well.  I am absolutely exhausted from baking for what seemed like 24 hours straight, and I think that estimate is not very far off.

There were a few snags: a batch of cupcakes ruined and redone, chocolate ganache all over my kitchen, and on the way to the venue a pan of cupcakes fell, ruining a good 10-12 mini chocolate green tea marble cupcakes.  And what’s worse was that I was on the phone with my grandmother when this happened (i know, i shouldn’t be talking on the phone and driving but sometimes laws have to be broken) and upon seeing the spilt cupcakes I proceeded to cuss in a very uncharacteristic manner, which I think my very religious and conservative grandmother was not all too pleased with.

I knew this would happen.

I have to expect the inevitable headache and remind myself that they’re only cupcakes.

In the end I was happy with the way things turned out.  People actually came up to me and said lovely things and I never know what to say when people compliment me and I’m sure that I must come off as awkward and rude even but truly truly truly I feel very glow-y and wonderful when people say kind words about the things I bake.  That sounds like I’m fishing for compliments. I’m not.

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