- 2 tbsp. unflavored gelatin
- 1/2 cup water
- 1/2 cup milk
- 2 cup all purpose cream
- 2 cups cream cheese, room temp.
- 1/2 cup sugar
- 1 tsp. calamansi (is like our lemon here)
- Sweet Pastry Crust (I used Pierre Herme's version)
- Cherry topping - any topping of your choice
- cups minus 2 tbsp. cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup + 2 tbsp. granulated sugar
- 2 large eggs
- 2 tsp. natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks, at least 60% cacao content
- Sea salt
- 1 3/4 cup all purpose flour
- 2/3 cup Dutch-process cocoa powder
- 2 tsp. baking powder
- pinch of salt
- 1 1/4 cup sugar
- 1 1/2 cup hazelnuts, coarsely chopped
- 4 eggs
- 2 tsp vanilla extract
I can still remember the day I found out who Sherry Yard is. I was watching Wolfgang Puck's show and on that day, he had his Spago pastry chef visits and helps him out. She's so cheeky and funny, Wolfgang and her compliments each other that I like her instantly from then on I like it whenever Wolf brings along Sherry.
I actually bought Sherry's first book The Secret of Baking quite accidentally, our local bookstore was holding a sale and I saw piles and piles or her book on the floor, because at that time, they (the book people) are still organizing the shelves. I got intrigue by the title and the cover picture that I quickly bought it. This book is one of the best book I have in my bookshelf. It's no wonder when Sherry released her second book Desserts by the Yard, I bought that too! Her first book was about explaining the basics and her second one was really all her fun recipes she got to do throughout her career, even when she was starting, which for me is so cool! She made this recipe for then President Clinton, no wonder he likes these, these are good.
I've always been on the look out for a good oatmeal cookies and so far this is the best that I like. These are so easy to make and shape, I can even freeze these cookies and bake them whenever I get the craving. But of course I didn't do that because I'm already craving for it now!
Good thing I have golden raisins available at home courtesy of my sister's in-laws when they went to Egypt. The raisins got soak into what suppose to be white wine and bunch of other stuff, but didn't have those handy so I just use rum, was a bit afraid the cookies might turn boozy luckily it didn't. They are very very soft and chewy. They look a bit misshapen because I'm use to scooping out my batter but then I want to try my hand at rolling and slicing the dough which I must admit is much much easier than scooping each dough, although the cookies didn't turn out consistent in size. They might not look as pretty but these do taste good.
- 1 cup milk
- 2 cups heavy cream, divided
- 3/4 cup sugar (I used Vanilla Sugar)
- A pinch of salt
- 1 vanilla bean (I used 1 Tbsp. Vanilla Bean Paste)
- 6 egg yolks
- Few drops of vanilla
- Heat the milk, salt, sugar and 1 cup of the cream in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of the paring knife. Add the bean pod to the milk (If using vanilla bean paste, scoop out 1 Tbsp. of vanilla bean paste to the milk and mix).
- Stir together egg yolks in a bowl and gradually add some warm milk, stirring constantly as you pour. Pour the warmed yolks back into the pan.
- Cook over low heat, stirring constantly and scrapping the bottom of the pan until the custard thickens enough to coat the back of the spoon. Strain the custard into the 1 cup of heavy cream. If using vanilla pod: Rinse the pod and put it back into the custard and cream to continue steeping.
- Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker until hardens enough to scoop out and enjoy, minimum of 4-5 hours.
Anyway, I just pop these in the oven and let them bake for 10 minutes and they are ready to be gobbled up but wait! For the filling I made another batch of the same ganache and mix it with the leftover ganache and add a drop or 2 of peppermint oil and yummy! I can just eat these as is! But don't worry I did manage to control my urges and the ganache got sandwiched between two cookies. Don't they look adorable or what? I think the sanding sugar added a bit sparkle and made it more special.