Archive for November, 2014


The basic cookie

Not a big fan of cookies , but somehow it’s necessary to get chocolate incorporated into your diet. Another requirement, a simple recipe.


How about a one bowl, no mixer required. just the use of your hand(s) recipe.

Don’t actually recall how I found this recipe, possibly a twitter link but whatever some conversion from grams to ounces was required and maybe some translation if your not up on your french.

First the method:

Cut up the butter


Add the sugars, mash together with your fingers


The egg….


The flour….


Mix with your fingers again…


Mix till incorporated….


until it forms together…


for ease of division, form into logs….


Divide as to how large you want the cookies


Place on the cookie sheet flatten slightly, and bake..


Voila !






OK ! enough pictures ?


Now the particulars, by the way this is the second recipe, as I cut back on the flour from the first attempt. The first recipe was good also if you like the cookies a bit on the caky  side.

The ones pictured in the video (reference to follow) look very thin and crispy. If you are a cookie expert you can adjust the ingredients to your liking and cook till desired crispness is achieved. I note that not using a mixer (electric etc.) they are more towards a sugar cookie finish, being that mine where a bit on the grainy side. My joke, was that you need permission  from your dentist to eat them. To me a cookie is a cookie so I didn’t fret. (and they didn’t last long being on the counter and brought for working lunch either!).

So ! here’s the link that sold me on the ease of this recipe…

10 ounces flour , 2 cups
1/2 teaspoon sodium bicarbonate, baking soda
3/4 teaspoon baking powder
6 ounce butter
6 ounce brown sugar
4 1/2 ounces sugar
1 egg
8 oz chocolate (Don’t be a whimp, 60% or better chocolate (chips))
400 degree oven
Try less flour 9.4 oz by weight, about  1 and 1/2 cups.

I would like to press this (cookie dough) into a large round in a spring form pan, bake , and build a ice cream cake on top !

Thanks for stopping by Sweet Tooth !

made before the holidays, more drafts to post, now turkey soup I’m working on.

Bonus photo my “kitchen” at my day job !





walmartcIt was time to shop somewhere else, the warehouse club (in my home city)  after being closed, rebuilt and opened finally demanded that my membership be renewed, all the while it was automatically renewed without cost during the closing, building, and several months  into the opening of the new club at the same location. Was it getting boring ? Pretty much the same selection at both club locations, the other one not more than several miles away where  I shopped while the one in our home city was being rebuilt.

Advantages: bulk quantities, relatively stable pricing, but the fact that this was not only a food store, also offered several other departments of  electronic, clothing, home products etc. , seemed to have the same limited selection, as I mostly shopped probably 90% for basic staple items of food. Getting the latest fad fruit, new exciting ingredient, or your favorite cut of meat (it could probably ordered ahead of time) was dicey,  It’s an advantage not to shop through 37 different varieties of potato chip and snack crackers, most of those decisions were made for you and most of the time those choices being jumbo or dual bulk packaging. No problem there.

After leaning back in my chair and sighing viewing the ominous renewal  notice, a new frontier was to be explored, this one run by the same company of the club and sometimes ridiculed about  the class and attire of the  clientele that shops there.  THE SUPERSTORE ! (or super center)

The first visit was  limited to the food section having it own entrance on one side of the superstore, it just about went front to back of the left side of the store , a definite isle front to back , crossing to the right too far  would set you into another zone other than food.

The selection was more diverse than the club, more available produce in the fist few isles, things like ginger root, kale, broccoli rabe ,parsnips and leeks available in good quantities. Some isles in the produce section had numerous bare spots at the time I shopped.  Shopping the next few isles up were more of a hunting expedition if you like me mostly avoid  prepackaged processed food items. The basics were there it just required a bit of scanning of the multiple sizes and selection of let’s  say olive oil and the trade off is that they are  in smaller packaged sizes, like cocoa , chocolate bits etc. Although a 25 lb bag of flour is available, cheaper than the Club !

Meat, a much better selection than the club, some ox tail and different cuts of lamb available.

One other advantage of the SUPERSTORE is it working hours, 24 hour coverage so you not limited to early closings and if the mood strikes at an off time  shop ! I question though, if the stock and wide selection are maintained during the wee hours of the morning.

A new feature is the ability to scan (photograph) (or enter the transaction number) if your receipt within a certain number of days, It will note if any item can be found at another store at a lower price and credit the amount to a store account , why they don’t have this info available when they shelve the item and price it is beyond me. Maybe a good use of a computer like IBM’s Watson could crunch the numbers and guarantee it’s the lowest price when it passes through the checkout scanner, I fear though, that it could lead to price fixing in a cloud !


Several recipes and postings are drafted, but being in a lazy blogging slump I’ll get to them ASAP !

That is all.


spiced teacakes

from 10/13/2014

modded from

13 oz strong white bread flour
1/2 teaspoon sea salt flakes
1/4 oz sachet fast action dried yeast
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 zest of orange
1 and 1/4 oz caster sugar
1 and 1/4 oz butter, cubed
5 fl oz semi skimmed milk
1 egg beaten , free range
4 and 1/2 oz mixed dried fruit
sunflower oil 2 tsp for greasing
butter for serving



mix the dry ingredients,

13 oz strong white bread flour
1/2 teaspoon sea salt flakes
1/4 oz sachet fast action dried yeast
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 zest of orange
1 and 1/4 oz caster sugar





in a pan melt the butter and milk


IMG_6348 IMG_6349

 Heat till lukewarm…Whisk in the egg


IMG_6350 IMG_6352

I added raisins to the dry ingredients….


add the warm mix to the dry components


 form it into dough and knead, cover , let rise.

IMG_6356 IMG_6357 IMG_6359 IMG_6360


divide, shape and  and let rise again.






IMG_6364 IMG_6363

An OK recipe, not really that spicy, but good if you prefer a more biscuit type of cake rather than a sweet cookie.


Rosemary and garlic fococcia

looking for a recipe for fococcia, used this as a base.

didn’t have tomato at the time.

The recipe calls for a starter…as in beer making rehydrate the dry yeasties…some sugar water sprinkled with yeast and let stand… a quick acting yeast it will foam up quickly.



IMG_6331flour and salt



prep the rosemary and garlicIMG_6329


combine with the starter and flour and proceed as usual for making dough, this is a double rise.IMG_6330

prep the toppings, I used red and white onion combo for onion, go with sweet Valdalia if you like and have them. For me the stronger the better.IMG_6332


when the dough has risen, form in to a sheet pan, parchment is available at the warehouse club , so I use it often, slightly oiled.IMG_6333

hard cheese grated… the cheese was close to the rind, very hard, a combo of Romano and Parmesan IMG_6334

top with the onions and cheeseIMG_6335

baked …IMG_6336






sliced and served with a beer.IMG_6340


bonus pictures of some bread I baked….IMG_6341….





Dice and fry eggplant, reserve, (good eggplant harvest this year) add seeds as desired, mustard, flax coriander,  etc. for texture and flavor.


Boil up some pastaIMG_6318

lightly saute herbs IMG_6319

some sliced garlic added to the eggplantIMG_6320

toss the spaghetti in the pan…..IMG_6321

with the eggplant mixture and herbsIMG_6322

Toss and plateIMG_6323

top with shaved and grated cheese…IMG_6324


toasted breadcrumbs finishIMG_6325you don’t always need a tomato based sauce with pasta

so good made it again…




herb flatbead

Catching up on posting, lots of pictures in iPhoto….

the love of bread with herbs from the garden………Flat bread means bread NOW !



Rosemary, Thyme and Oregano….IMG_6445

One batch of dough and herbs…..IMG_6446

Double batch of dough divided 24 times…..IMG_6447 IMG_6448

Massage 8 dough sections with oregano and form into balls…IMG_6449

Roll into flats…..IMG_6450

a hot griddle….IMG_6452

Now with rosemary…..IMG_6453

I was in the process of cleaning the drip pans from the stove, they were soaking to remove accumulation of crud etc.


a bit labor intensive, now the thyme…. the last 8….IMG_6455

dual burner cast iron griddle power…IMG_6457

work in the herbs…IMG_6458

getting all puffed up….



cooling….. half the batch stashed away so they all don’t disappear at once… IMG_6461


November 2014

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