Desserts

3 Day Cookies

Impressions:

• They were fine; I would make them but without the waiting period. I made a 1-day and a 3-day cookie and had people rate them. Nobody could tell a  difference. The 3-day ones were a little crunchier. Could have been the placement in the oven. Anyways, the wait was not worth it. 

• Too much chocolate; maybe 1.5-2 bars instead of 5 (and even that might be alot)

• 3.8 ounce balls were insanely big

Ingredients:

• Unsalted butter (2.5 sticks; ROOM TEMP)

• Large eggs (2; ROOM TEMP)

• 1¼ pounds bittersweet chocolate at least 60 percent cacao content (this is 5 dark chocolate Giradelli bars)

• Flour (3¼ cups)

• Baking Soda (¼ teaspoons)

• Baking Powder (1½ teaspoons)

• Coarse Salt (1½ teaspoons)

• Brown Sugar (1¼ cups)

• Sugar (1 cup plus 2 tablespoons)

• Vanilla Extract (2 teaspoons)

• Flaky Sea Salt

Instructions:

1. Make the dough

   1. Sift flour, baking soda, baking powder, and salt ("dry ingredients") into a bowl. 

   2. Cream butter (2.5 sticks) and sugars (1.25 cups brown, 1 cup + 2 tablespoons white) together until very light, about 5 minutes. Add eggs (2), one at a time, mixing well after each addition. Stir in the vanilla (2 tea spoons).

   3. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate pieces in. Incorporate without breaking.

   4. Refrigerate for 24 to 36 hours in glass container.

2. Bake the cookies

   1. Bake at 350 on a parchment lined baking sheet.

   2. Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden, 18 to 20 minutes.

   3. Transfer sheet to a wire rack for 10 minutes. After, move cookies onto another rack to cool more. Repeat with remaining dough.

(thedeliciouslife.com/three-day-chocolate-chip-cookies-recipe/)

Flan

Impressions:

• Would make again! Pretty good and easy to make

• I don't think it set enough. Would probably cook it a bit longer or add more eggs. 

Ingredients:

• Sweetened condensed milk (One can; 14-ounce, 396g) 

• Evaporated milk (One can; 12-ounce, 354g)

• -----------You, likely, already have the below ingredients --------------------

• Vanilla extract (1 tablespoon)

• Granulated sugar (150g)

• 5 large eggs

Instructions:

1. Heat oven to 350°F.

2. Make the Caramel

   1. To a medium pan, add sugar (150 g) and water (0.25 cup). Cook over medium heat, stirring frequently until the sugar is dissolved.

   2. Increase the heat to medium-high and cook, swirling occasionally, for about 5 minutes until golden.

   3. Immediately pour the caramel into an 8-inch round cake pan. Tilt the pan to spread the caramel out to the edges. Set the pan aside to harden

3. Make the custard

   1. Combine the eggs, condensed milk (1 can), evaporated milk (1 can), and vanilla extract (1 tablespoon) in a blender or mixing bowl. Mix/blend until combined. Set aside for several minutes to let any bubbles settle. If the mixture if too bubbly, pour through a mesh sieve.

   2. Place the pan with the caramel in a roasting pan. Pour the milk mixture into the pan over the hardened caramel. Fill the roasting pan with 1 inch of hot water.

4. Baking and serving

   1. Bake for 35 to 40 minutes until the center is just set. (It will wobble slightly but continue to set as it cools.) [I baked mine for 55 minutes and it was still super wobbly]

   2. Remove the flan pan from the roasting pan. Transfer it to a wire rack. Run knife around the edge to prevent sticking. Cool to room temperature or chill before serving.

   3. Place a serving dish upside down on top. Flip and remove the pan. Slice and serve.

 (preppykitchen.com/flan/)

Cinnamon Rolls

Impressions: 

• Would not make again. I've used better recipes. Complaints: too dense and not enough icing. I think double proofing makes a big difference.

Ingredients:

• Dairy / Refrigerated

  • Unsalted butter: 1 stick (SOFTEN)

  • Whole milk: 180 g

  • Eggs: 1 large egg (ROOM TEMP)

  • Cream cheese: 1/2 block (SOFTEN)

• Dry Ingredients

  • All-purpose flour: 344 g

  • Granulated sugar: 50 g

  • Brown sugar: 67 g

  • Confectioners’ (powdered) sugar: 80 g

  • Salt: 0.5 teaspoon

  • Instant yeast: 1 packet

  • Ground cinnamon: 1 Tablespoon

  • Vanilla extract: 1 teaspoon

Instructions

1. Make the dough (flour, sugar, salt, milk, butter, egg, yeast)

   1. Whisk flour (344g), sugar (50g), and salt (1/2 teaspoon) together in a large bowl.

   2. Combine the milk (180g) and butter (3 tablespoons) and warm on stove until 110°F. Dissolve the yeast (1 pack). Pour onto the dry ingredients. 

   3. Add egg. Mix until a soft dough forms.

   4. Knead the dough for 3-5 minutes until dough becomes a smooth ball. If the dough is soft or sticky, add a little flour. Place in a lightly greased bowl, cover loosely, and let the dough rest for about 10 minutes as you prepare the filling.

2. Fill the rolls (softened butter, cinnamon, brown sugar)

   1. After 10 minutes, roll the dough out in a 14×8-inch rectangle. Spread the softened butter (2 tablespoons) on top. Combine the cinnamon (1 tablespoon) and brown sugar (67 g). Sprinkle it over the dough. Roll up the dough longways. Cut into 10–12 rolls and arrange in a lightly greased 9 or 10-inch pan.

   2. Cover the pan and allow the rolls to rise in a warm environment for 60–90 minutes or until double in size. (I had to put in a warm oven. Did not rise on the counter)

3. Bake the rolls

   1. Bake for 24–27 minutes at 375°F  (until internal temperature is 195–200°F). Place pan on wire rack.

4. Make the icing (cream cheese, butter, confectionary sugar, and vanilla): 

   1. Beat cream cheese (1/2 block), butter (2 tablespoons), confectionary sugar (80 g),  and vanilla (1 teaspoon) on high speed until smooth. Spread the icing over the warm rolls.

*Leftover rolls store at room temperature for a day or in the refrigerator for up to 5 days.

 (sallysbakingaddiction.com/easy-cinnamon-rolls-from-scratch/)