FAMILY FARM & BAKERY

Hey everyone!
This might be an early blog post since its only September, but I am so ready for the holiday season. I can only bake this a certain time of the year and it is almost here! I just love eggnog - especially Starbucks eggnog latte- and this just compliments it so well. Here is the recipe!

Also shout out to Cooking Classy; this recipe is influenced by her recipe. I use to do it by her website, but being my own baker, I tweaked it for my taste preference. Here is her recipe.
 
RECIPE: Eggnog Cookies

Method: Creaming Method
Serving: 20 to 25 cookies
 
Ingredients

Cookies

3/4 cup of unsalted butter (if you have salted, omit the salt in this recipe)
1/2 cup of white sugar
1/2 cup of light brown sugar, can use dark if you want
2 large egg yolks
2 1/2 cups of all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground nutmeg
3/4 tsp of ground cinnamon
1 tsp vanilla
1 tsp of rum extract
1/2 cup of eggnog

Frosting 

1/2 cup of unsalted butter
1/2 tsp salt
1/3 cup of eggnog
1 tsp of rum extract
3 cups of powdered sugar
 
Directions

Preheat your oven to 350 F.

If using your kitchen aid, add the butter, which should be at room temp, to your mixing bowl. With the paddle attachment, cream your butter until smooth. Add the white sugar and packed brown sugar to the butter. Cream for 6 to 10 minutes on moderate speed until the mixtures becomes pale in color and creamy.While the butter mixture is going, in a regular mixing bowl add the flour, baking powder, salt, nutmeg and cinnamon. Whisk until its combined.After the butter mixture is complete, add one egg yolk at a time. After the second egg yolk, beat for another 3 to 5 minutes until the mixture is completely smooth. In another separate mixing bowl or even a cup, combine your liquid ingredients-the vanilla, rum and eggnog. In the butter mixture, alternatively add the dry ingredients and wet ingredients. It should start and end with the dry ingredient (1/4 dry, 1/3 wet, 1/4 dry, etc.)

After the last dry ingredient, mix until everything is combined. Scrape the sides and make sure everything is mixed. On a baking sheet with parchment paper, scoop out your cookie dough into any shape you want. Bake for 10 to 15 minutes.

While baking make the frosting. Add the butter to your mixing bowl. Cream the butter until its smooth; add the salt, eggnog, rum and the powder sugar to the butter. Mix until its smooth. Side note: add the powder sugar one cup at a time. If you add it all at once, the powder sugar will go everywhere. Any baker will tell you that it has happen to them several times. Take out the cookies and cool on a cooling rack for 10 minutes. Top the cookies with frosting and sprinkle nutmeg and cinnamon on top. Enjoy!

XLisa
 
 

Ingredients

1 1/3 cups all purpose flour
2/3 cup almond flour
2 tbsp granulated sugar
¼ tsp sea salt
14 tbsp cold butter (6 ounce)
3-5 tbsp ice-cold water 

Cherry Filling Ingredients

1 ½ pound pitted cherries
6 tbsp granulated sugar
¼ tsp sea salt
½ tsp vanilla extract
2 tbsp cornstarch
2 tbsp lemon juice 

Glaze

1 egg
1 tbsp milk
Pinch of sea salt
1 tbsp turbinado 
 
Piecrust
​

1. Mix the AP flour, almond flour, granulated sugar and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until dough is crumbly.
2. Add the cold water (begin with the smaller amount and gradually add more if the dough feels too dry) and mix it in with a fork. When you pick up a bit of the dough and it coheres when pressed together, it has enough water.
3. Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate it for at least 1 hour, preferably overnight.

 
Cherry Filling

1. Mix the cherries, granulated sugar, salt, vanilla extract and kirsch in a saucepan. Bring the mixture to a boil and then simmer it over low heat for three to four minutes or until the cherries begin to soften.
2. Small cup, dissolve the cornstarch in the lemon juice and pour it into the saucepan, stirring as you add it in. let the mixture simmer for another minute, or until thickened. Let it cool completely.

 
Rolling crust and baking the pie

Preheat to 435F. On a lightly floured work surface, roll a little more than half the dough into a large circle, 1/8 inch thick. Lay this bottom crust in the pan and refrigerate the pie shell.

Roll the rest of the dough in a circle. Using a round piping tip, cut out small holes in the dough. Take pie shell out, add the filling, and brush the egg with water. Lay the top crust over the pie and press it down around the edge. Cut away any excess dough or make a decorative edge. Put the pie in the freezer for 15 minutes.

To make the glaze, whisk the egg, milk and salt in a small bowl. Brush the crust with the egg mixture and sprinkle the turbinado sugar on top.

​Bake the pie on the lower rack of the oven for fifteen minutes. Reduce the temp to 350F and bake for another 45 minutes until the piecrust is golden brown and the filling bubbly. If the crust darkens too much toward the end of the baking time, cover it with aluminum foil. Remove the pie and let it cool completely. Serve with vanilla ice cream. 

Here is a great link for further information regarding the issues with American grain versus European grain. ​

If you have any other questions about the pizza making, please post below.

Hey everyone! I just recently finished Chef's Table: France and I thought why not share the baking shows I love to watch on Netflix. Further ado, here are my current list for baking shows that I recommend to watch: