Le Pain Quotidien Comes to Chicago

This post is not for the gluten free friends of mine... sorry. Today's post honors one of my favorite foods... bread and a Belgium bakery that just arrived in Chicago.

Le Pain Quotidien has officially opened two stores in the Chicago area. One at Randolph and Clinton and the other at 1000 West Armitage, with another opening at 10 East Delaware soon. I highly recommend stopping in for breakfast, lunch or dinner as their seasonal and fresh menu always has something you'll want on it.

About a month ago (side note, can't believe that much time has passed) I had the privelage of attending a class at the store. We made coconut chia pudding shortcakes and pea hummus tartines. Yes, those sound so fancy... but trust me, even a novice chef could do this at home! Plus, the staff were so nice and willing to help when thing's didn't look quite right. I had an awesome time and I plan to go back later this summer for a Artisan Pizza Making class. The only thing I might like more than bread is pizza.

LPQ wants you to come in for a class too! They're offering the first three readers (that's 3 of you) a $10 discount when you register for a class this summer. The code to use is LPQ103. A schedule of the classes available in Chicago this summer at the West Loop Bakery can be found here: www.lepainquotidien.com/west-loop-bakery and the three courses they're starting with are designed to cover the fundamentals of baking for everyone... from beginner to expert!

Bread Baking Basics
This three-hour class will cover the 10 steps of bread baking in-depth and students will participate in each one, from selecting ingredients, to kneading dough by hand, to shaping, scoring and baking (and tasting, of course!).  Students will be led by LPQ baking instructors who will help them to create hearth-style loaves in their own ovens.

Biscuits & Scones
This 90 minute class is perfect for anyone that loves breakfast and short doughs and wants to learn the techniques behind having a good ‘biscuit hand.’ Students will learn to make a biscuits and scones with both a classic and seasonal approach as well as complimentary homemade spreads. At the end of class, the warm biscuits and scones will be enjoyed with a cup of coffee or tea at our communal table.

Artisan Pizza Making
While Chicago is known for its deep dish pizza, LPQ bakers will be showing students how quick and simple it is to create thin-crust, artisan pizzas. From the kneading of the dough to topping selection to baking, this class will cover it all and after you have worked up an appetite, you'll will enjoy the fruits of your labor with a glass of wine at the communal table.

So, which class, or classes, are you signing up for?

images via Le Pain Quotidien

Color Me Domestic - Shortbread Tea Cookies

On my 101 in 1001 list is to memorize a cookie recipe and while I haven't memorized one quite yet this one is in the running. These Citrus Tea Shortbread Cookies are so easy and are super delicious!

I found these originally on Pinterest and they are originally from npr.org. The page has several cookie recipes that incorporate tea.

This is the only recipe I've tried from the page but I am naturally drawn to citrus flavors so it was the first I wanted to try. I think the Chocolate Chai ones sound yummy too.  


Shortbread Tea Cookies
Ingredients
 - 2 cups all-purpose flour
 - 4 teaspoons lemon herb or lemon ginger tea
 - 1/2 teaspooon salt
 - 1 cup (2 sticks) butter, softened
 - 1/2 cup sugar
 - 1 teaspoon lemon extract
 - 1/2 teaspoon vanilla extract

Process
In a small bowl, combine flour, tea and salt. 

In a medium bowl, using an electric mixer, beat butter and sugar until light and fluffy (about 2 minutes). Beat in lemon and vanilla extracts.

With the mixer on low, gradually add in flour mixture. Mix until just blended (do not over mix). Chill dough for at least 30 minutes.

Preheat the oven to 325 degrees.

Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Using a 2 inch cookie cutter, cut out cookies and place 1 inch apart on an ungreased cookie sheet. Reroll scraps and recut.

Bake 12 to 13 minutes, until cookies are pale gold, not brown. Let stand for 2 minutes and then carefully transfer to wire racks to cool.

Store in an airtight container, preferably between layers of waxed paper.

This recipe should make about 3 dozen 2 inch cookies.

Color Me Domestic - Candy Bar Bark

More cookie style recipes for you! Originally I found this recipe in Food Network's 12 Days of Cookies series and it has become a staple.

First of all, it is totally delicious. Secondly it is both quick and pretty easy. Finally the options are endless! You can use milk chocolate, dark chocolate, pecans, walnuts, almonds, coconut or dried fruits.

Candy Bar Bark
Ingredients
Graham crackers (about 14 for a full cookie sheet)
2 sticks of butter
1 cup dark brown sugar
1/2 cup chopped nuts
12 oz chopped chocolate

Line a rimmed baking sheet with parchment paper making sure the sides are covered and preheat the oven to 350 degrees.

Spread out graham crackers to cover the cookie sheet.

Melt the butter, sugar and nuts in a small sauce pan, stirring constantly.

Once melted pour it over the graham crackers and spread it as evenly as possible. Put the baking sheet into the oven and bake for 15 minutes.

Meanwhile melt the chocolate in a glass bowl over simmering water in a pot (youtube it if you're questioning the method). When the graham and butter and sugar baking sheet is finished in the oven, pour the chocolate over the top and again, spread it as evenly as possible.

Let the whole thing cool for 15 minutes then place it in the refrigerator for at least 30 minutes before breaking it into 2-3 inch pieces.

Color Me Domestic - Peppermint Nutella Crinkle Cookies

Later this month I am hosting my second annual cookie exchange. I don't make cookies very often during the other 11 months of the year but when it is Christmas time... I go a bit overboard.

I also have a cookie exchange at my office this week.

And... I made Christmas Confetti Cookies for our Friendsgiving celebration.

And... I made them this weekend, just because.

This weekend's cookie was a Peppermint Nutella Crinkle Cookie that I originally found on Pinterest. The recipe requires a few different steps but is actually very easy!

Peppermint Nutella Crinkle Cookies

Ingredients

1/3 cup all-purpose flour

2 tbsp unsweetened cocoa powder

2 large eggs

1 egg white

3/4 cup sugar

1 tsp peppermint extract (or almond, or vanilla)

7 oz 65% cacao (or... 3.5 oz 60% and 2.5 oz 70%)
2 tbsp unsalted butter
1/4 cup Nutella (plus more for snacking... spoon licking totally required)

1 cup powdered sugar

Process

Whisk together the all-purpose flour and the cocoa powder in a small bowl and set aside.

Beat together eggs, egg white and sugar until thick and fluffy. It will be bubbly like pancake batter. Beat in peppermint extract.

Meanwhile (having a buddy helps) melt the cacao, butter and nutella in a saucepan over low heat. 

Gently fold in melted chocolate mixture into egg and sugar mixture and once combined gently fold in the flour and cocoa powder mixture until totally combined.

Chill dough for at least 20 minutes.

While you wait prep your baking sheets by covering them in parchment paper, measure out the powdered sugar and preheat the oven to 350 degrees.

When dough has chilled spoon out rounded balls (about 1 inch in diameter) and roll them in powdered sugar. Place balls onto parchment lined baking sheet. 

Cookies bake for 10-12 minutes. They will crack on their own and you have the choice of leaving them a bit rounded or flattening them with your spatula. Let them cool for a minute or two on the pan (while you put in the second sheet of cookies) and then move them to a cooling rack.

You should have 40 - 50 cookies depending on how good you are at making consistent sized dough balls!

Color Me Domestic - Christmas Confetti Cookies

Sprinkles are delightful year round but even more so at Christmas time. Making sugar cookies and decorating them is an annual tradition but not everyone has several hours to dedicate to that process. Sprinkles are mixed  right into these Christmas Confetti Cookies which opens up the time spent on decorating for hot chocolate in front of the fire!

Christmas Confetti Cookies

Ingredients:

1 box of vanilla cake mix (I love Duncan Hines French Vanilla)

1 teaspoon baking powder

2 large eggs

1/3 cup vegetable / canola oil

1/2 teaspoon vanilla extract OR 1/4 tsp vanilla extract and 1/4 tsp peppermint extract OR 1/4 vanilla and 1/4 almond extract

1 cup sprinkles (I used Wilton peppermint sprinkles which add a nice hint of mint to the cake cookies)

Process

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

In a large bowl mix together the cake mix and baking powder. In a smaller bowl whisk all of the wet ingredients. Add the wet ingredients to the dry ingredients and stir vigorously until all cake mix pockets are gone. Fold in the sprinkles, but don't over mix because you don't want to dye the dough.

Drop spoonfuls of dough onto the lined baking sheet. Make sure the cookies are taller than they are wide (the middles will puff up but then fall when cooling).

Bake for 9 minutes and don't let the cookies brown. Let cool on baking sheet for 3 minutes before moving the cookies to a cooling rack.

Try to only eat one at a time! These cookies are the best!

Color Me Domestic - Cake for One

There are some days that just need chocolate cake. Okay, a lot of days would be better with cake! But when you're craving just one slice there is a way to make it at home... in a coffee mug. 

We've seen recipes for them on Pinterest and in honor of Bosses Day today we whipped up one as a gift. After making one for ourselves of course!

Chocolate Cake with Caramel Melt Center
original recipe via Babble

Ingredients:
4 tbsp all purpose flour
4 tbsp sugar
3 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 egg - beaten
3 tbsp skim milk
1 tbsp vegetable oil
2-3 caramels (or salted caramels if you can find them)

Crack and beat the egg in a small bowl. Add the other wet ingredients and whisk together. Add the salt, baking powder and whisk again. Add the cocoa powder, sugar and flour and mix well until combined (it will look like brownie batter)

Pour batter into a regular (8 oz) sized coffee mug. Drop the caramels into the middle of the mixture, one at a time.

Microwave on High for 1 minute and 30 seconds. Test the cake with a toothpick (we used a chop stick since the mug is deep). If the toothpick comes out gooey continue to microwave in 15 second increments until it comes out clean.

Then enjoy! Or, as we did, wrap it in a box or a small gift bag with some of the left over caramels. And, if you didn't know today was Bosses Day... just celebrate but not complaining about yours for a whole day. You get a free pass for any you've already aired.

Color Me Domestic - Basil Orange Muffins

Since fall is upon us and temperatures have reached the dreaded "frost" level for outdoor herb plants it is time to bring them inside. Once I had my basil plant sitting on the counter I suddenly wanted to use it in everything. So I added fresh basil to a store-bought muffin mix and the result was delicious!

I was torn between this Cranberry Orange mix and Blueberry mix but decided to go with these. I think either would have been tasty.

All you needed to add to this mix was water! Which made the little guys super easy to make and also fat free.

The result was an herby and sweet muffin that was good morning, noon and night!

Other combinations to consider would be rosemary and lemon or adding herbs to a cornbread / corn muffin mix. 

Funfetti White Almond Cupcakes

Nothing says celebration more than funfetti cake. For a birthday (or a blog launch)... primary colored funfetti cupcakes are in order, with candles of course.

Adding almond flavoring to the box mix takes the treat to a new level. Here's the recipe we love at Color Me Styled. And, the cupcake tip of the century? Dispensing the batter using a (well rinsed out) ketchup or plastic dressing bottle! You can buy dispensers if you bake a lot, if you don't, keep a bottle after you've used up the original contents and you'll be all set when the time comes for cupcakes again. 

Funfetti White Almond Cupcake Recipe (adapted from Food.com)


Ingredients:

• 1 (18 oz) box of funfetti cake mix (or white cake and you can add your own jimmies)
• 1 cup all purpose flower
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1/8 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon almond extract
• 1 cup sour cream
• 4 large egg whites

Preparation:

Preheat oven to 350 degrees. Prep the cupcake pan with liners and have batter dispenser of choice on hand. Place all dry ingredients (through salt) into a large bowl and stir together with a wire wisk. (If you have a stand mixer, use the mixer bowl. If you're working with a hand beater the largest bowl you've got will do) Add remaining ingredients and beat on high for 2 minutes.

Transfer batter to dispenser. The easiest way is to pour your batter into a big zip-lock bag and then clip the corner to funnel it into the bottle. You'll have more batter than can fit in the bottle so keep it set to the side with the open tip UP so you don't waste any batter! As a general rule pour batter until the liner is just over 3/4 full. This cake tends to be on the dense side so it won't rise as high as other cakes.

Bake for 8-10 minutes checking cupcakes with a toothpick before removing from oven. The toothpick should come out of the cupcake totally clean. Remove cupcakes and let cool on a cooling rack. 

Frost and decorate cupcakes to your liking and enjoy!