• Croissants

    Hello! I know I usually post my recipes on Tuesdays, but I was too excited about these not to share earlier. This weekend, I attempted what I deem to be one of the most technically difficult home-baker undertakings- the croissant! These buttery, flaky pastries can only be paired with a coffee and maybe some jam, but are also pretty perfect just warm from the oven. To be honest, making these croissants wasn’t hard per se, just labor intensive. It’s important before you take on this project that you read up on the process, and read the recipe through in its entirety, maybe twice.

    The main technique used in the making of croissants is called laminating, so before we get into the recipe, I figured I would outline it for you. When you laminate in baking, you are folding a flat sheet of butter into a dough, to create alternating layers of dough and butter. In doing so, the butter melts while baking to create the classic flaky texture of the croissants you know and love. It’s a time-consuming process, specifically on a warmer day, which it was when I tried it on Saturday. It makes sense, the warmer your environment, the quicker the butter starts to soften and/or melt. So, you fold a few times, roll out a few times, then the dough goes back into the fridge until the butter is chilled enough to continue, and the gluten is relaxed enough to keep rolling. It’s a delicate balance- if the butter is colder than the dough, it can break into pieces and distribute unevenly. If vice versa, the butter will start to seep out of the dough as you roll.

    After learning all this, you can imagine my surprise that my first attempt went so well. As a matter of fact, I popped them into the oven (which doesn’t have a window in the door), and said a quick prayer because I was so nervous. When I opened the oven ten minutes later as the suspense was killing me, I promptly burst into tears upon seeing them. My sister happened to arrive home from dinner and, seeing my tears out of context thought everything had gone wrong, sorry for the mini heart attack Kathleen!!

    Anyway, this is quite a project, but I’m here to tell you it’s doable! The dough can be prepped and laminated in one day and then assembled into croissants the next, as well as frozen for the next time you need a croissant fix. The recipe, originally from King Arthur Flour, makes 24 and since I live with only 1 person, I put half the laminated dough in the freezer for the next rainy day. Trust me, the feeling of knowing you can make a croissant from scratch is remarkable, I’m basically a french pastry chef now you guys. Except for, you know, the culinary degree, the accent, and the ability to make any other kind of fancy french pastry.

    Before we start, here are 5 things to be happy about today:
    ONE. A productive weekend.
    TWO. A Sunday afternoon stroll with a late lunch.
    THREE. Re-watching old Disney movies on a gloomy day.
    FOUR. Heavy fountain pens for handwritten notes.
    FIVE. Organizing your drawers and finding a piece of clothing you forgot about.

    Let’s do this!!!


    Dough Ingredients

    2 eggs + plus enough warm water to make 2 cups
    ¼ cup granulated sugar, divided
    5 ½ to 6 cups all purpose flour, I recommend using King Arthur brand
    2 ¼ tsp (1 packet) instant yeast
    2 Tablespoons unsalted butter, melted, I recommend using Kerrygold
    1 scant Tablespoon salt

    Butter Ingredients

    1 7/8 cups unsalted butter, cool to the touch, I recommend using Kerrygold
    ¾ teaspoon salt
    ½ cup all purpose flour, I recommend using King Arthur brand


    How To:

    For the Dough

    Add the eggs and water to a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups of the flour, and the yeast. Mix until there are no dry spots and the mixture is blended. Set aside.

    For the Butter

    Cut the cold butter in 1 inch pieces and add one at a time to the bowl of a stand mixer, combining with salt and flour. Beat on low speed until just smooth, without whipping air into the butter. Make sure all the butter is incorporated evenly.

    Spread the butter on a piece of plastic wrap or parchment paper and shape into an 8 inch square. Wrap and chill for 30 minutes.

    Finishing the dough

    Pour the melted butter onto the yeast and flour mixture. In a small bowl, whisk together the remaining sugar, 2½ cups flour, and the salt. Mix the dough until a dough forms, and knead for 5 minutes. If it’s too sticky, add more flour a tablespoon at a time. Once the dough is smooth and elastic, pat/ roll it into a 9 inch square, then wrap and refrigerate for 30 minutes.

    Laminating the dough

    Remove the chilled dough from the refrigerator and roll into a 12 inch square. Unwrap the butter square and place it on the dough at a 45 degree angle, so that the butter looks like a diamond shape in a square shape. Gently pull the corners of the dough over the butter block into the center, pinching the seams with a little water so that they’re secure. Once the butter is totally enclosed, dust the top lightly with flour, then flip the whole packet over.


    Tap the dough with the rolling pin, gently encouraging it into a rectangular shape, with the long sides vertical to you. Once it’s pliable, roll this dough packet into a 20 inch x 10 inch rectangle. If the dough starts to stick, dust with a little flour. If any butter looks like its about to start leaking, seal the edge with a little water.

    Sweep the excess flour off the dough and fold the whole thing into thirds like a letter. It’s very important that all the sides line up exactly, since the more folding you do, the more unaligned they would become if a fold was off. This is your first “turn”.

    This dough is in “book about to be opened” stage.


    Rotate the dough so that it looks like a book about to be opened. Once again roll the dough into a 20 inch x 10 inch rectangle and fold like a letter, aligning all the edges. This is your second “turn”. At this point, wrap the dough and return it to the refrigerator to chill for 30 minutes, to firm the butter and relax the gluten.

    After this resting period, repeat the rolling and folding for two more turns, then wrap tightly and refrigerate the dough for another hour. At this point you can also leave it overnight and then shape the croissants tomorrow, or freeze the dough for later use.

    Shaping the croissants

    Cut the dough in half and return one half to the fridge or freezer. Roll the other half into a 13 inch x 18 inch rectangle. Using a pizza cutter or long sharp knife, trim the edges of the dough a ¼ inch all the way around to expose the laminated insides. This will allow the dough to rise fully.


    Cut the dough into thirds lengthwise and then in half crosswise to give you six roughly 4 inch by 9 inch rectangles. Cut these pieces in half diagonally and arrange them so that the points face away from you. Stretch the dough of each triangle slightly and then cut a 1 inch notch at the base of the triangle.


    Roll the two inside corners of the notch up towards you, then roll the dough towards the tip, building the classic, curved croissant shape. It’s important that the tip of the triangle ends up underneath the croissant so that it doesn’t puff up. Place the shaped pastry on a parchment lined baking sheet and repeat with the remaining triangles. If you’d like, curve the ends of the croissant inwards to make a half circle shape. Refrigerate for 30 minutes.

    Remove the shaped croissants from the fridge and allow to come to room temperature for at least 1 hour. You should notice them rise noticeably over this hour long period.

    Peep those laminated layers!!

    Preheat the oven to 425 degrees. Brush each croissant with egg wash (1 egg + 1 tablespoon water). Bake for 15 minutes, then lower the oven temperature to 350 degrees and bake for another 10 to 15 minutes, until deep golden with no raw dough visible in the overlapping layers.

    Allow to cool on a baking rack for 20 minutes before eating. Serve with lots of jam and a cup of coffee please!!

    Congratulations, you just made croissants!!! xoxoxo

    Looking for another baking challenge? Try here, here, or here!

  • Brownie Stamp Cookies with Peppermint Glaze

    Has it been a month since I posted?? I didn’t even realize, time flies at the end of the year, (and decade!!) doesn’t it? But anyway, I’m back now, and here to talk about stamp cookies! Naturally I asked for almost exclusively cooking related gifts for Christmas, including Alison Roman’s Nothing Fancy, a proper chef’s knife, AND a beautiful set of Nordic Ware cookie stamps. Maybe it was just me but I felt like my Instagram feed was flooded with stamp cookies this season, and I started to feel left out! So many people offered fancy cookie combinations, including shortbread and citrus, gingerbread and rum butter, but I was immediately drawn to these, rich dark chocolate and peppermint glaze. Like hot chocolate in a cookie!! Originally found here, I made a few minor adjustments and these beauties came out like glazed tiles and I LOVE THEM.

    Moving into a new year and a new decade, I find myself looking back on what the last few years have brought me- some ups and downs for sure, but also this space to bake and write, and people to share it with. I moved out on my own, took on challenges that scared me, and made a freaking loaf of sourdough from scratch! I am very thankful for what I have done, and I can’t wait for what’s in store. I wish you all the happiest of new years and many stamp cookies, too!

    Before we bake, here are 5 things to be happy about today!
    ONE. Popcorn at the movies, and the fact that it somehow is better than any popcorn you make at home.
    TWO. Sleeping late on a rainy day, knowing that you don’t have anything to do.
    THREE. Cherry cordials with syrupy centers.
    FOUR. Serving drinks in a punch bowl.
    FIVE. Movie trilogies.

    Let’s bake! Recipe makes about 3 dozen glazed cookies.

    Brownie Cookies

    3 cups all purpose flour
    1 cup cocoa powder (I like Hershey’s Special Dark for this)
    1 teaspoon salt
    ½ teaspoon baking powder
    ¼ teaspoon ground cinnamon
    ¼ teaspoon instant espresso powder
    1 cup salted butter, softened
    1½ cups light brown sugar
    2 eggs
    1 teaspoon vanilla


    Peppermint Glaze

    2 cups confectioner’s sugar
    8-12 tablespoons heavy cream (have more on hand)
    ½ teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
    1 teaspoon peppermint extract
    Pinch of salt

    How To:

    In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and instant espresso.

    In the bowl of a stand mixer, cream together the softened butter and brown sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing until each is incorporated before adding the next. Mix in vanilla.

    Add the dry ingredients all at once and cover the mixer so that the flour doesn’t go everywhere when the mixer is turned on. Scrape the bottom and sides of the bowl a few times during the mixing so that all dry ingredients are incorporated- the dough will be very thick!

    Turn the dough onto a sheet of plastic wrap and wrap tightly, chilling for at least 1 hour before proceeding.

    Once the dough is chilled, preheat your oven to 350 degrees. Line several baking sheets with parchment paper.

    (There are a few ways to make stamp cookies, but my directions below are my favorite way, I found they kept the cookies the most intact and even.)

    Working with about half the dough at a time, take about 2 tablespoons worth of dough and roll it into a ball between your palms. Dust the desired cookie stamp with cocoa powder to prevent sticking, and press the stamp down on the center of the ball of dough, pushing on all sides so that the pressed cookie remains fairly even, and the pattern is fully embossed. Gently peel the cookie off of the stamp and transfer to the prepared baking sheet.

    If you’re a perfectionist like me, then take a circular cookie cutter with approximately the same size as the stamp, and cut off the rough edges of each cookie. Repeat until all dough is used.

    Bake the cookies for 7 to 10 minutes, switching the trays from top to bottom oven rack halfway through. It’s best to stay on the less baked side, as this will ensure the cookies stay soft after baking.

    While the cookies are baking, whisk together all the glaze ingredients in one bowl. It should be the consistency of glue, thick, but pourable, so feel free to adjust with an extra tablespoon of confectioners sugar or cream as necessary.

    When the cookies are finished baking, brush the glaze over the warm cookies with a pastry brush almost immediately, this will help the glaze melt into every line of the pattern and cover the cookie evenly.

    Allow the cookies to dry completely before storing, and enjoy!!

    PSA, the cookie stamps I used can be found here, but these cookies can also be made by rolling the dough a ½ inch thick and cutting out circles.

  • Making Sourdough (From Scratch!)

    Hello my friends, I hope your Thanksgivings were full of pie and that the work week hasn’t gotten you down too much already. I am here today about a very special topic already revealed in the title of this post: SOURDOUGH! Remember when I said I was making my starter from scratch? Well, this weekend at my parents house, with a dutch oven at my disposal, I finally used it to make bread. AND IT WORKED! And now, I will pass everything I have learned on to you, in case you too are crazy enough to make your own bread. Please keep in mind before we begin, it takes a few weeks and some determination, plus many a cell phone alarm reminding you to feed your starter!! But with that being said, let’s get to work!

    First thing’s first, I’m going to share with you the resources that I used along the way. I will type up the steps that I took as well, but in case you want the unabbreviated version, I will include it here.

    Step One: Making Your Starter

    To make sourdough starter from scratch, you’re essentially growing your own yeast in a container. So cool, right? This way, no dried yeast is necessary, and the process of mixing the flour and water over a period of days produces lactobacilli (friendly bacteria!) and wild yeast which give the sourdough its classic tangy flavor.

    To adequately give the yeast and bacteria time to grow, you will need at least 5 days of routine feeding. After those initial 5 days, you can put unused starter in the fridge and feed it once a week, but once you intend to use it, it will need to be fed daily again for at least 3 days.

    For creating my sourdough starter, I used this step by step guide from King Arthur Flour. For extra info on sourdough, you ca also read this beginners guide here! I found this to be the simplest but also most extensive set of instructions, which basically guarantees results.

    INGREDIENTS TO START:

    1 cup whole wheat flour (it must be whole wheat!)
    1/2 cup cool water

    INGREDIENTS TO FEED:

    Scant 1 cup all purpose flour
    1/2 cup cool water (adjust temperature based on the temp of your kitchen)

    STEPS:

    1. In a 1-quart non-reactive container (glass, food-safe plastic, ceramic, or stainless steel), mix together the initial amount of flour and water. There should be no dry flour left and the mixture should be the consistency of pancake batter, I found that I needed to add a tiny bit more water initially to hydrate all the flour. Cover the container loosely and allow to sit at room temperature for 24 hours.

    2. After the first 24 hours, regardless of whether or not you see any activity, discard all but 4 ounces (a 1/2 cup) of the starter. (Here’s a hint, make this cake with it!) Feed the remaining starter with a scant 1 cup of all purpose flour and the half cup of water. Stir so that there is no dry flour left. Cover and let sit for 24 hours.

    3. By day 3, you should be seeing some bubbling and it should have a fresh, fruity smell. Once this happens, it’s time to begin a twice daily feeding schedule, spacing the feedings as far apart as you can. For example, I would feed my starter at 6:30am before I left for work, then again at 6:30pm when I came home. Continue feeding as usual, discarding all but 4 ounces and replacing it with the scant 1 cup of flour and 1/2 cup of water, twice a day.

    4. Repeat step 3 for days 4 and 5. By the end of day 5, the starter should be doubled in volume, with many bubbles and a tangy, slightly acidic smell. If your starter doesn’t look like this, continue a twice a day feeding scheduling for another day or two until you get there. At this point, give it once final routine feeding, and let it sit for 6-8 hours. You have grown mature starter, congratulations!! From here, you have 2 choices: you can take the starter you need for a loaf of bread immediately, (skip down to the bread making section for this), or you could transfer it to its permanent home if you’re not quite ready.

    5. To transfer it to its permanent home, transfer 4 ounces and feed as normal, leaving out overnight to rest before covering it. This starter can now be kept in the fridge, but will need to be fed as usual once a week.

    Required Viewing!

    Right here we’re taking a quick break to watch an important video about making sourdough. From the Bon Appetit Test Kitchen, Brad Leone and Claire Saffitz show us how to make fancy loaves of sourdough bread, and how much work goes into it. We won’t be making a loaf with a process this extensive, but the technique and science behind it is certainly worth knowing! Plus it’s hilarious and exactly what you deserve right now.

    Making the Sourdough!

    To prepare our sourdough loaf, I followed Cooks Illustrated’s “Almost No-Knead Sourdough”. While still a two day process, it cuts out some of the longer steps and yet still produces a perfectly tangy, crisp loaf of bread.

    To start, you will need the following:

    INGREDIENTS:

    3 ⅔ cups All-Purpose Flour
    1 ½ cups plus 4 teaspoons room temperature water
    1 ¾ teaspoons salt
    ⅓ cup mature sourdough starter

    TOOLS:

    A large Dutch Oven
    Parchment Paper
    A sharp pairing knife or bread lame

    STEPS:

    1. To begin, make sure you are using mature sourdough starter. If your five days of feeding have just finished, you are set to go. If your starter has been in the fridge, you must feed it once a day for at least 3 days before it’s ready to use.

    2. In a medium bowl, whisk together the flour and salt until combined. In a larger bowl (this will be the bowl that holds the rising dough), whisk together the starter and the water until the starter is dissolved. Add the flour mixture to this mixture, and stir with a wooden spoon until there is no dry flour left and a ball of dough forms. Cover the bowl with plastic wrap and allow to rise at room temperature for 12 to 18 hours.


    3. After the initial rise, spray a large piece of parchment paper with vegetable oil and set on the counter. Transfer the risen dough to a lightly floured surface, and knead 10 to 15 times until smooth. Pinch the edges into one middle seam at the bottom so that the top is smooth and rounded. Place this dough seam side down onto the greased sheet of parchment paper, then lift the paper carefully and transfer into the dutch oven.

    4. Wrap the top of the dutch oven in plastic wrap and place on the middle rack of your OFF oven. Place a cake pan on the bottom rack of the oven and fill with 3 cups of boiling water. Close the oven door and let the dough rise here for another 2 to 3 hours, until it has doubled in size. To test that it’s ready, the dough should not readily spring back when you poke it with your finger.

    5. Once the rising is complete, take the pot and pan of water out of the oven. Remove the plastic wrap and, using a sharp knife or lame, make one long cut down the center of the loaf, as smoothly as possible.Place the top on the pot and return to the middle rack of the oven. Preheat the oven to 425 degrees with the pot inside and start a timer for 30 minutes immediately. Do not wait for the oven to reach 425 before you start the timer, as the bread will burn.

    6. After the first 30 minutes, remove the top of the dutch oven and bake for an additional 20 to 30 minutes, until the top of the bread is golden and crisp, and the internal temperature is 210 degrees. Remove the bread from the pot and transfer to a wire rack to cool completely before serving.

    YOU MADE BREAD! I’m so proud of you!!