Tag Archives: meringue

What I’m Loving Now: July 2012

24 Jul

Ass a follow up to my “What I’m Loving Now: June 2012” post, here’s what I’m loving this month! With so many websites and blogs releasing incredible new information daily, it’s impossible to catch everything, so here are my 10 favorite tidbits of the month. Enjoy!

10. This week’s DineLA deals got my craving some seriously good food. I’m talking sophisticated, savory meals, not the sweets that I so often cook up in my own kitchen. Easter LA’s round up of LA’s 20 most iconic dishes is the perfect way to keep treating my taste buds while trying to track down some of the city’s best fare. Two of the the highlights on this list for me are #7: Mozza Pizzeria’s butterscotch bundino, one of my favorite (and the richest) desserts in the city and #20: Jitlada Thai Resturant’s green curry, the dish that I’m most eager to try soon thanks to my obsession with any type of Asian cuisine.

9. This charming “Let’s Sleep Under the Stars” print from TheWheatField captures the true essence of the carefree attitude that summer elicits. The soft twinkling of stars and innocence of the red plaid tent illustrate the perfectly childish fun of summer camp, and show what all of us try to recapture each year as the temperatures climb.

8. This “You Know You’re A Food Blogger If…” list from Eat the Love cracks me up! While Not all 40 of these statements are true for me just yet, it’s good/frightening to know what’s in store for me in the future as I continue working on my blog. I think #20 just may be my favorite…or #10…it’s just too hard to choose!

7. I adore this sweet necklace from TagYoureItJewelry! The tiny pendant is sweet and pretty, but still simple enough to wear everyday.  It’s so refreshing to see romance jewelry without an abundance of hearts!

6. My mouth is watering simply from looking as this delicious Eton Mess Trifle from Sips and Spoonfuls. This trifle layers Middle Eastern rosewater and pistachio meringues with luscious strawberry whipped cream for a desert that looks decadent, yet tastes light and airy. This looks like the perfect end to any summer get-together! I can’t wait to ry out the recipe myself (as soon as I return from Europe that is).

5. I was so impressed by Wes Anderson’s latest indie flick, Moonrise Kingdom. Goose kindly gave into my pleas to go see the unconventional love story of two 12-year-old misfits who decide to run away together and eventually fall in love. We both walked out of the theatre in awe of how the two unlikable protagonists manage to have the audience rooting for them throughout the film. Equally impressive are the stellar performances by Ed Norton, Bruce Willis, Bill Murray, Frances McDormand and the young new comers, Jared Gilman and Kara Hayward. The movie has been out for a few weeks, so try to catch it in theaters before it’s gone!

4. I am completely obsessed with Free People’s Indian Enchantment Dress! I wrote a post a while back about how I love Free People’s whimsical, boho-chic aesthetic and this dress is the perfect elevation into formal wear. The wispy, jewel toned fabric is the perfect anti-dote to boring, monochromatic prom dresses. I don’t have any idea what I could wear this dress for, but that doesn’t make it any less beautiful!

3. Brad Pitt’s Make It Right Foundation recently released pictures of the duplex that Frank Gehry designed for the project. Gehry’s four-bedroom duplex is one of the 21 new additions to the ninth ward that he and 20 other leading starchitects have designed. PS the home’s new inhabitants chose the lavender color for their new home, not Gehry himself.

2. On Sunday I was lucky enough to witness an incredible feat of partner yoga while walking with Goose along Santa Monica beach. We saw over a dozen people engaged in this trust-based practice that ended with one of the partners in each of the pairs simultaneously lifting the other partner into a handstand. It amazes me how the yogis can have such a deep conviction in their partner’s ability to protect that they  are willing to attempt an already difficult pose while balancing upon another person. I was nervous about trying aerial yoga because I had to put my faith in fabric to support me, but by placing your faith in a fallible person takes trust to a whole other level.

1. I can’t wait to tryout the wonderful step-by-step tutorial for making my own dinosaur bookends from A Life Worth Living. The gold spray paint is such a chic update to classic children’s toys. I’m thinking of making them with zoo animals to hold up all of the books I’ll be reading as an English Major. Just a few weeks ago I decided to switch my major from architecture to English and Creative Writing, so there couldn’t possibly be better timing for this sweet literary DIY.

Halfway Cookie Bars

17 May

Recently I’ve been reading Amy Thomas’s dessert-filled memoir, Paris My Sweet in which she describes her journey to track down the most delectable sweets in Paris. I am so impressed by how simply through her mastery of language, she can make my mouth water! I’ve had an insatiable desire for an indulgent treat ever since reading Thomas’s description of macarons as “firm but tender, shiny yet rigged ,with ethereally light shells and heavy middles [that make them] miniature studies of contrasts-and deliciousness.”

While these Halfway Cookie Bars definitely lack the delicate refinement of macarons, they make up for it with their melty chocolatey deliciousness.

Cookie Dough

Press it into the pan: Layer one done!

I’m warning you now…these cookies are addictive. Make them at your own risk. Luckily for me, I made them and then was immediately able to dispense them among ravenous friends, our high school’s victorious baseball team, and much-deserving teachers.

Chocolate: layer two

These things are ridiculously good! If chewy chocolate chip cookies and fluffy meringue cookies had a love child, this would be it. These bars consist of a classic cookie dough base topped with a layer of chocolate, and then finished off with a meringue coating. The lightness of the meringue makes it so that you can scarf down two or three of these bars without going into a butter-induced food coma.

Whipped Brown Sugar Meringue

Scoop all of that fluffy deliciousness on top of the cookie dough and chocolate…what could be better!

Three layers complete. Add the sprayed parchment, then into the oven they go!

My little sister helped me make these scrumptious treats, and while they do require quite a few steps, none of them are that difficult… except for the last one.

 

Halfway Cookie Bars

Adapted from The Kitchn

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, separated
  • 1 whole egg + 2 egg whites
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 1 cup of semi sweet chocolate chips
  • 1/2 cup of milk chocolate chunks
  • Canola oil cooking spray

Directions:

  1. Preheat the oven to 350°F. Cover a 9 x 13 inch pan with aluminum foil, leaving some extra foil to  hang over all four sides of the pan and spray the foil with cooking spray. This will ensure safe removal of the bars after they cool.
  2. Make the cookie dough by whisking together the flour, salt, baking soda, and baking powder in a small bowl. Then use a mixmaster to blend together the butter, the granulated sugar and just 1/2 cup of the brown sugar until it’s smooth and creamy. Slowly mix the egg into the sugar-butter mixture until it is completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.
  3. Gently press the cookie dough gently into the pan with your hands, making sure the surface is even.
  4. Sprinkle the chocolate chips and chocolate chunks on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep the chips from moving when you add the meringue.
  5. Start making the meringue by whisking together the two egg whites in the mixmaster in a clean bowl with a clean whisk attachment. Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining half cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds firm peaks.
  6. Use a spatula to gently spread the meringue on top of the chocolate layer. Star by dumping the meringue in the center of the pan, and gradually spreading it out towards the edges.
  7. Coat a piece of parchment paper with cooking spray, then lightly press it on the top of the meringue to protect the meringue from scorching. Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan.
  8. This is the most difficult step of the entire process, but do your best to wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

Optional Variations:

  • Add some espresso powder or cocoa powder to the top merangue layer for a more pronounced flavor
  • Swap some or all of the chocolate chips for butterscotch chips or toffee pieces
  • Replace the chocolate layer with a fresh fruit preserve layer
  • Replace the classic cookie base with a peanut butter cookie base
  • Add old fashioned oats and coconut to the bottom for a bar reminiscent of Hello Dolly Bars

Or try anything else you can think of, the sky’s the limit!