Wednesday, March 14, 2012

Great farm treats and more...

Hello friends:

Spring is here, our weather is great 60's 70's and then,
some little snow, hail, and 30' oh, well is the NE.
Love it or hate it they say...
Its amazing how in different towns the weather changes, nevertheless, I'm enjoying putting the heavy
coats away...
Organic farms, vegetables, gardening is in all of our minds, I usually start with herbs, and tomatoes, then
add a little lettuce and more.  What about you???

Love the "farm market" around here its a favorite weekend activity, we have great vegetables (organic)
plus cookies, breads, jams, jellies, coffees (home roasted) my favorite, jewelry, crafts, antiques, you name it you can find surprises every week.

I will share with you a great find: a recipe that will
comfort on those afternoons that only a cookie, or a
chocolate covered pretzel, or a David's treat, would
bring you a bit of comfort in our turbulent world.

Here it is from Cannelle et Vanille recipes

You'll need:
1 stick (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

. In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes until light. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.
2. In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
3. Add the chocolate chunks and mix until thoroughly incorporated.
4. Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
5. In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
6. Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist.
7. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days. 500 grams whole milk


have a great day