Emilie's Pastries
Chocolate Wafers 05/13/2011

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (preferably Dutch-processed)

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons (45 grams) unsalted butter, room temperature

3 tablespoons (45 grams) margarine (or Smart Balance)

2/3 cup (140 grams) packed light brown sugar

1/2 cup (100 grams) white granulated sugar

1 teaspoon pure vanilla extract

1 large (30 grams) egg white

Chocolate Wafers: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate for at least one hour or overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.

Makes about 36 cookies.

Read more: http://www.joyofbaking.com/ChocolateWafers.html#ixzz1MGeG8BZm

Fruit Salad 05/13/2011

Fruit Salad: 2 cups (480 ml) water

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar

1 vanilla bean

1 tablespoon Limoncello, Kirsch, or brandy, or to taste (optional)

1 tablespoon fresh lemon juice

8 cups of various types of fresh fruit (dried fruit can also be used)

Fresh Mint, chopped (optional)

Fruit Salad: Place the water, sugar, and vanilla bean in a small saucepan and bring to a boil, stirring occasionally. Let boil two minutes then remove from heat. Let cool to room temperature, then remove the vanilla bean (set it aside) and add the Limoncello and fresh lemon juice to the cooled syrup.

Add about 8 cups of various types of fresh fruit. Cover and refrigerate if not serving immediately. If using soft berries (like strawberries and raspberries) and/or bananas, do not add to the sugar syrup until shortly before serving. Serve the salad cold or at room temperature. Nice accompaniments are softly whipped cream or vanilla ice cream.

Makes 8 - 1 cup servings.

Note: Do not throw away the used vanilla bean. Rinse it off, let it completely dry, and then place the vanilla bean in a canister of granulated white sugar. After a week or two you will have vanilla scented sugar.

Read more: http://www.joyofbaking.com/FruitSalad.html#ixzz1MGM35kRn