Category Archives: Recipe

All recipes of MUSE Magazine

Peanut Butter Cookies

Image: © Corinne Morey

Author: Corinne Morey

Peanut Butter Cookies

For all those of you who love peanut butter, this recipe is your jackpot. These cookies are truly my all time favourites. But be careful, once you start you cannot stop, I guarantee it.

This recipe is given in American measures (cups and spoons). But do not be frightened. 1 cup = 230ml. So grab a cup about this size and you’re good. Spoons is easy. Table spoon is a soup spoon. Tea spoon is a normal spoon. And there you go! American already!

Preparation: about 45min

Makes about 2 ½ dozen cookies

Ingredients

  • ½ cup granulated white sugar
  • ½ cup granulated brown sugar
  • ½ cup peanut butter
  • ½ butter softened (=125gr)
  • 1 egg
  • 1 ¼ cups normal flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon of salt
  1. Heat oven to 180°C.
  2. In a large bowl, beat sugars, peanut butter, butter and egg with electric mixer on medium speed or with a spoon until well blended. Stir in flour, baking soda, baking powder and salt.
  3. Take two clean table spoons or your hands in order to shape little balls of 3-4 cm of dough that you place on your baking sheet/pan. Leave at least 3 cm between each ball.
  4. Flatten each ball with a fork in a crisscross pattern like on the image. Do not press to hard. Cookies should stay about 3-5mm thick. If you wish you can sprinkle a little sugar on the cookies in order to give them a crystal shiny finish.
  5. Bake 9 to 10 minutes or until light brown. Cool for 5 minutes then remove from cookie sheets to cooling rack.

Enjoy!

Chocolate Chip Cookies

Image: Photo © Wikimedia Commons. Source

Author: Corinne Morey

Chocolate Chip Cookies

You’ve all probably heard of the mythical Chocolate Chip Cookie Dough ice cream from Ben&Jerry’s. Perhaps you did not understand why Americans would create such a weird flavor. Well my dear friends, once you’ll have followed this original recipe, you will quickly understand America’s national enthusiasm for this dough. And to be totally honest here, tasting the dough when making pastries is clearly one of the best parts. Just saying.

This recipe is given in American measures (cups and spoons). But do not be frightened. 1 cup = 230ml. So grab a cup about this size and you’re good. Spoons is easy. A tablespoon is a soupspoon. A teaspoon is a normal spoon. And there you go! American already!

Preparation: about 55 minutes

Makes about 4 dozen cookies

Ingredients:

  • 3⁄4 cup granulated white sugar
  • 3⁄4 cup granulated brown sugar
  • 1 teaspoon vanilla
  • 1 cup softened butter (= 125gr of butter)
  • 1 egg
  • 2 1⁄4 normal flour
  • 1 teaspoon baking soda (=bicarbonate de sodium, easy to find at the pastry shelf in your food shops)
  • 1⁄2 teaspoon salt
  • 1 1⁄2 to 2 cups of dark chocolate chips
  1. Heat oven to 180°C.
  2. In a large bowl, beat sugars, butter, vanilla and egg with an electric mixer on medium speed, or a spoon, until well blended. Stir in flour, baking soda and salt (the dough will me quite stiff and sticky). Stir in chocolate chips.
  3. Take two clean table spoons or your hands in order to shape little balls of 3-4 cm of dough that you place a your baking sheet/pan. Like this!
    Chocolate Chip Cookies
    shape the cookie dough into small balls

    Leave at least 4 cm between each ball! The cookies will flatten with the heat and take much more space.

  4. Bake 8-10 min or until light brown. Cool 1 or 2 minutes (but not very long) and remove cookies from sheet to a cooling rack. If you wait longer, the cookies may stick to the pan.
  5. Repeat the shaping and cooking process until no more dough is left in your bowl.

Enjoy!

Building Your Very Own Gingerbread House

Image: Photo © Flikr.com

Author: Rebecca Frey

Gingerbread House(s)

Here’s a recipe for all those who want to get their hands not necessarily dirty but into some real tasty dough. After all the essay writing this should be a welcome change and I can assure you, baking can be quite relaxing! And if on top of that, you want to impress your friends and family and get back in touch with your inner child, here you go:

This recipe is for about 10 people or lets rather say a whole gingerbread village! Feel free to reduce the ingredients if you don’t want your home to be overloaded with a Hansel and Gretel atmosphere… Plan two days for this adventure: preparation time is roughly 2 hours but you have to let the dough rest over night!

Ingredients:

dough

  • 700g honey
  • 200g sugar
  • 200g butter
  • 2 eggs
  • lemon zest
  • 2 tablespoons coca powder
  • 2 little bags of gingerbread spice
  • 1 kg flour
  • 2 tablespoons bicarbonate of soda
  • 5 to 6 tbsp of milk
  • 4 tbsp baking powder

icing

  • 2 egg whites
  • 300g icing sugar
  • 6 drops of lemon juice
  • 1 vanilla pod

decoration

  • flower for the working plane
  • powder sugar
  • various sweets for decoration

How to go about it:

  1. gingerbread dough
  • melt honey, sugar, butter in water-bath, mix slightly with a wooden spoon, cool down
  • whisk together with eggs, lemon zest, coca powder and spices
  • add flour and mix well
  • in a cup dissolve the bicarbonate of soda in 3 or 4 tablespoons of milk
  • in another cup dissolve the baking powder in the rest of the milk
  • incorporate in both and knead together to a smooth dough
  • wrap the dough in transparent film and leave to rest over night at room temperature
  1. bake the gingerbread forms
  • (preheat your oven at 180°C)
  • on the next day quickly knead the dough again
  • spread out the dough 1 to 2 mm thick with a rolling pin on a floury working plane
  • draw templates for the roof and walls of your ginger bread house on cardboard, cut them out, check if your elements assemble nicely
  • put the templates on your spread out dough and cut along the edges with a sharp knife
  • use the rest of your dough to cut out chimneys, a door, Christmas trees, or any kinds of cookie shapes to decorate your gingerbread house
  • put all the forms on baking tray covered with baking foil and bake at 180°C for 5 to 10 min

Various Gingerbread house templates

simple: 2 triangles for the back and front, 2 rectangles for the roof

more complex: 2 pentagons for front and back, 2 rectangles for the roof, two rectangles for the sides

Rebecca’s Gingerbread templates

  1. icing
  • while your gingerbread is baking prepare the icing
  • whisk egg whites until stiff
  • add icing sugar and whisk till nicely thick and creamy
  • add lemon juice and vanilla (cut open the vanilla pod with a knife and scrape out the seeds)
  • fill the icing into a piping bag
  1. build the gingerbread house
  • prepare a solid and flat surface (for example thick cardboard covered in tin foil, or a tray of some sorts)
  • when your gingerbread forms are finished baking and have cooled down start building the houses by using the icing as glue to stick together walls and roof
  • let the house dry for at least half an hour before decorating
  • use the rest of your icing, sifted icing sugar and various sweets for decoration

Enjoy! And send us pictures of your magnificent Oeuvre!

Love,

Muse