Day: May 19, 2021

Salted Chocolate Chip Shorties

Salted Chocolate Chip Shorties
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Salted Chocolate Chip Shorties

Recipe by La Bellitude
Servings

36

servings

A whole new take on chocolate chip cookies. I can’t bake them for Tom because I can’t stop eating them myself. These cookies were on the menu for my first week of Bake My Day goodies.

Ingredients

  • 2¼ sticks unsalted butter cold, cut into ½-inch pieces

  • ½ cup granulated sugar

  • ¼ cup light brown sugar

  • 1 teaspoon vanilla

  • 2 ½ cups all-purpose flour

  • ¾ tsp kosher salt

  • 6 ounces mini semi-sweet or bittersweet dark chocolate chips

  • 1 large egg, beaten

  • Demerara sugar, for rolling

  • Flaky sea salt

Directions

  • Line two rimmed baking sheets with parchment paper. Beat the butter, both sugars, and vanilla on medium-high till it’s very light and fluffy (3 to 5 minutes). Scrape down the sides of the bowl and slowly add the flour/salt mix, then the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar.
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes.

rosemary bread

Rosemary Bread

Rosemary Bread
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Rosemary Bread

Recipe by La Bellitude
Servings

12

servings

This is an all-time favorite of just about everyone who has ever tasted it. I made it up when I was trying to reproduce crackers made by Raincoast Crisps. They had to be baked twice, once as a loaf of bread, and then sliced very thinly to turn them into crackers. I decided I liked the bread much better than the crackers, and this is the result.

Ingredients

  • 1 cup flour, unbleached

  • 1 tsp baking soda

  • 2 tbsp flax seeds, toasted

  • 1½ tsp sea salt

  • 1 tbsp rosemary, dried

  • 1 cup buttermilk

  • 2 tbsp brown sugar

  • 1 tbsp molasses

  • 1 cup pecans

  • ¼ cup pumpkin seeds, roasted

  • ¾ cup raisins

Directions

  • Preheat oven to 350 degrees. Prepare a loaf pan with baking spray. Stir flour and baking soda together in medium bowl. Use a mortar and pestle to coarsely grind the flax seeds, sea salt, and rosemary. Set aside.
  • Stir buttermilk, sugar, and molasses into flour mixture. Stir in nuts, pumpkin seeds, and rosemary mixture. Add raisins. Mix well and pour into prepared pan. Bake for 45 minutes or until a cake tester comes out clean. Place on a wire rack and cool completely.

Notes