Monthly Archives: September 2016

Baking Chez Moi: Edouard’s Chocolate Chip Cookies

This time of year is always jam packed for us.  Phoenix weather finally cools down and the aspen and oak trees start to put on a show up north.  It was nice to have a homey recipe that was familiar with a twist.DSC_0028.jpgEverything was pretty standard except for the almond flour as far as ingredients go.DSC_0054.jpgPretty standard cookie recipe again with the exception of adding almond flour near the end.  I’ve never made chocolate chip cookies with a stand mixer and it went well.  DSC_0059.jpgThe golf ball size dough balls were quite a bit bigger than my standard recipe and I was a little worried.  DSC_0060.jpgThe smell of fresh cookies even roused our senior French Lita to come and see if she could grab a bite.  Even after 12 years she still thinks we’re going to let her eat chocolate.  Hope springs eternal.DSC_0061.jpgThe flattening of the dough balls was strange for me.  Not something I’ve ever done with chocolate chip cookies.  I was pretty worried at this point but also relieved that the dough hadn’t spread to large.DSC_0065.jpgI liked the little bit of crackle the flattening gave the cookies.  Although they kind of reminded me of something you’d pull out of a package since they all stacked so nice and flat.DSC_0072.jpgDSC_0075.jpgThese were pretty great.  I would love to make these anytime I had to package up cookies really neat.  I really liked them best the day they were made.  They were pretty intensely chewy by day two but still tasted good.

-Christie

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Post from Scott’s New Blog

Enjoy a wonderful post from husband’s new blog.  Excited to see what he has to share.

-Christie

McMurdo, Antarctica, set apart from the eyes of the world, far from any major city, is an oasis of peace unlike any other. Nestled on the frozen shoreline of the Ross Sea, it serves as the last refuge of society. There are no lush gardens teaming with life, no waves crashing along sandy beaches, […]

via Frozen Serenity — Quicksilversailor

Baking Chez Moi: Apple Tarte Flambee

Yay for apple season!  I absolutely love fresh Sedona apples and luckily they are in season a little early this year.  So thrilled to see an apple recipe for this month and lucky to have Scott helping with this recipe.DSC_0931.jpgOn our way back from a trip to Flagstaff we drove down the 89A that follows Oak Creek.  I was so thrilled to see my favorite apple stand up and some Slide Rock State Park apples available.  We decided to use some imperfect apples for this recipe since they would be peeled and sliced.  One of my favorite things about road stand apples is the imperfection. DSC_0938.jpgDSC_0939.jpgScott has been loving using the new stand mixer and it was fun to try the crust for this.  We both love rye bread and the bit of rye in this dough was perfect with the apples.  I did the rolling and Scott did the pricking.DSC_0940.jpgDSC_0957.jpgThe cheese mixture for this was perfect.  A thin little bit was all that was needed. Scott figured out how to use the slicing attachment for my food processor and it was wonderful for this recipe.  I tend to have very little patience for gadgets and he just loves them.DSC_0959.jpgDSC_0961.jpgWe made two of these since the size of our stone and amount of dough just worked out better that way.  We used vanilla sugar to top one and rose sugar for the other.DSC_0970.jpgDSC_0968.jpgDSC_0974.jpgI was so glad to have Scott helping on this.  I recommend a two person team for the oven opening and sliding of tarts to hot stones.  Our house got ridiculously hot and having two of us to get them in and out seemed safer and much easier.dsc_0977DSC_0979.jpgThis dish is hard to describe and as Dorie suggests you could describe this as pizza.  However, I prefer the taste flambée title as this was so unique and incredibly tasty.  Super crispy and somewhat savory crust with gooey cheese and slightly tart and sweet apples was such a wonderful combination.  We definitely overindulged on our sampling in the name of tasting and not letting things go to waste.  It’s hard not to imagine all the possible combinations that could work with this idea.

-Christie & Scott

P.S.-Scott as been doing some therapeutic baking and I’m trying to get him to write about baking along with #cookiesandkindness.  Hopefully I’ll be able to share his posts soon:)