Jeeves and Wooster

Lately I've been watching a lot of Jeeves and Wooster; I'd highly recommend it. It was made in the 1990's but is set in the 1920's. There's just nothing bad to say about it. Wooster is a wealthy (and slightly goofy) gentleman and Jeeves it his valet who is very clever and comes up with many good plot to get Wooster and his friends out of the trouble they so often find themselves in. It's very (very) funny with out being crude or stupid and it's...well, classy. Since it's set in the 20's everybody dresses very nicely :P and I mean, they're British so that just adds to the classiness. I must add that I prefer Hugh Laurie as this character of Wooster than his current House. So if you're looking for a clean, funny show, I think this would be enjoyable :)

awesome.

:D

Lemon Cake Cookies

Ingredients:
-cookies-
2 1/2 cups plus 1 tablespoon cake flour (may be substituted for 2 cups plus 3 tablespoons regular flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons butter
1 cup plus 2 tablespoons sugar
1 tablespoon lemon zest
2 large egg yolks
1 whole large egg
1 1/4 cups sour cream
-glaze-
6 tablespoons unsalted butter
1 1/2 cups confectioner's sugar
3 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 375 and line cookie sheets with parchment paper
2. Sift flour, baking powder, baking soda and salt together and set aside

3. Grate lemon zest. After about half an hour (with a very sore arm)I gave up, peeled off the skin and chopped it up very finely with a knife. :D

The fruits of 20 mins. it takes forever!

4. On medium speed cream the butter, sugar and lemon zest until light and fluffy. About 2 mins
5. Add the egg yolks and mix well. Scrape the bowl and add the whole egg and mix until well blended.
6. Add the sour cream and mix until well blended.

7. Fold in the dry ingredients by hand 

and then, using the mixer, blend the ingredients until "smooth and velvety"..about 15 seconds. Give the batter a few mixes with the spatula.

8. Drop the dough by the tablespoon onto the prepared cookie sheet about 2 inches apart.

9. Bake for about 12 minutes - until the cookies puff up, are firm to the touch and are beginning to turn golden brown. Remove and allow to cool completely.

10. While the cookies cool, make the icing. Melt the 6 tablespoons of butter in a small pan on the stove top and squeeze 3 tablespoons of lemon juice. Put the confectioner's sugar in a bowl and add the lemon juice and melted butter. Beat with a whisk until mixture is smooth and creamy.

11. Once the cookies have cooled, dip the tops into the glaze. Place the cookies on a cookie sheet and let sit several hours for the glaze to harden. [If it's humid, place in fridge.] Enjoy :)

Makes at least 36 cookies.

Pumpkin Chocolate Chip Muffins

Ingredients:
1-1 1/4 cups chocolate chips (original recipe calls for cranberries)
2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 stick) butter
2 eggs
1 2/3 cups cooked pureed pumpkin (easily bought in cans)
Directions:
1.) Preheat oven to 350.
2.) Mix together flour,sugar, baking power, baking soda, salt, cinnamon, and allspice.

3.) Add pumpkin, eggs and butter

and mix together. The original recipe suggests a pastry blender so I used an electric mixer but ,if the butter is soft enough, it's easier to just mix together with a spoon.
4.) Once well mixed, add the chocolate chips :P

5.) Place muffin papers in the muffin tin and fill nearly to the top (they don't rise as much as normal muffins)

6.) Bake for 35 minutes or until you can stick a toothpick into it and it'll come out clean. Makes about 18 medium sized muffins. Enjoy =)

:)

I don't think I'll ever get tired of this song :

Dutch Butter Bars

Ingredients:
1 1/4 plus 2 tablespoons all-purpose flour
pinch of salt
1 cup (2 sticks) unsalted butter
3/4 cups plus 2 teaspoons sugar
2 teaspoons vanilla extract
1 large egg, lightly beaten with a fork, at room temp.
1/4 teaspoon ground cinnamon
1 egg white for glazing
Directions
1. Preheat oven to 350 and butter/grease an 8" square baking pan.
2.Mix (the recipe says to sift but I was feeling lazy and it works just fine) flour and salt together in a bowl - set aside. 
3. Now, with an electric mixer, cream the butter, 3/4 cup sugar and vanilla in a mixing bowl until light and fluffy - about 2 mins - stop occasionally to scape the  sides with a spatula
4.Add the egg and beat until well incorporated

5. Add the dry ingredients. I like to just mix them in with a spoon but the recipe suggests mixing with an electric mixer - so,it's up to you.

6. Smooth the dough evenly into the 8" pan

7. Mix the 1/4 teaspoon cinnamon with 2 teaspoons sugar. Then separate the egg white from the yolk and pour on top of the dough. Move the pan from side to side to completely coat. Make sure you pour off any excess egg white..

8.Sprinkle the cinnamon sugar on top. Bake the bars at 350 for a minimum of 30mins. It should be firm to the touch and a golden brown color.

9. Reduce heat to 250 and butter a cookie sheet. Take the pan out of the oven, using a sharp knife,cut into bars as large or as small as you'd like [but more evenly than mine!] and let sit in the pan about 15mins until trying to remove.

10.After 15 mins remove the bars and place them on the cookie sheet about an inch apart.

11.Place cookie sheet in the over (heated to 250) and let bake for an hour or until golden brown and crisp around the edges.

12.When they're done, remove from oven and cool on a rack. Store in an air tight container - their flavor improves in time. Enjoy :)

This recipe comes from the "All-Butter, Fresh Cream, Sugar-Packed, No Holds Barred, Baking Book" by Judy Rosenberg. It's an awesome book!