Black Sesame is Good for Your Hair. [Black Sesame Ladyfingers]

I went on a lovely hike with my family this past weekend. I couldn't resist taking this beautiful shot on our way back home.

Since my last post, I have been craving for black sesame ice cream and I was planning to make some this weekend. However, I woke up Saturday morning and decided it was too cold to make a trip to buy heavy whipping cream. I still wanted black sesame so I made black sesame ladyfingers.

Oh my gawd. I definitely stumbled onto something wonderful. Theses are intense tiny bite size snacks that taste great by themselves or dipped in a latte. These would also make a wonderful base for a black sesame tiramisu. New idea brewing? We'll see...

Black Sesame Ladyfingers

basic recipe adapted from Joy of Baking

Makes 16

Ingredients

1 egg, separated

9g sugar

14g black sesame seeds

dash of vanilla extract

pinch of cream of tartar

12g sugar

22g cake flour

Directions

1. Toast and grind black sesame seeds using a mortar/pestle until it is a fine powder and oil is being secreted. Set aside.
2. Preheat oven to 350°F. 
3. Beat yolk and 9g sugar until thick and pale. Add vanilla and black sesame until mixed.
4. Whip egg white until foamy, add cream of tartar. Continue whipping until soft peaks are formed and gradually add sugar. Continue whipping until thick and glossy (firm peaks).
5. Sift flour on top of yolk mix. Add 1/3 of egg whites. Gently fold until incorporated. Add another 1/3 and fold. Add last 1/3 and fold. 
6. Line baking sheet with parchment paper. Pipe ladyfingers into 3/4 inch by 3 inches sizes. Space them 1 inch apart. Sprinkle powdered sugar on top.
7. Bake for 10 minutes or until lightly brown around the edges and still spongy to the touch.
8. Let it cool for a couple of minutes on the cookie sheet then move the ladyfingers to cool on the cooling rack. 

It's Christmas Already? [Chocolate Peppermint Bark Cookies]

I hate and love the month of December. I hate the month of December, because it's the craziest time of the year for teachers. First of all, the month is only 3 weeks long, because we have winter break so I have to cram all the holiday surprises and crafts that I want to expose to the children. In addition to keeping up with the curriculum, I have to find time to go Christmas shopping and to use a weekend to make holiday cookies for the parents. Usually, that's enough craziness for me, but this year, my body decided to take a dive and get sick the week before the break. I was fighting a sore throat, a cough, and runny nose while trying to run class. Worst week ever.

However, I survived and I can finally enjoy the holiday spirit and desserts. My sweet tooth seriously gets out of hand this time of the year. I indulge in some chocolate, toffee, or some other form of sweets every single day.

In general,  I can't stand holiday sugar or butter cookies, but give me a chocolatey chewy cookie with the essence of peppermint and I'm there. This is my idea of a holiday cookie that warms the soul during the chilly winter months. These are so good that my sister devoured nearly a whole batch by herself and requested another batch to be made a couple weeks later.

Chocolate Peppermint Bark Cookies

Note: For a classic double chocolate cookie, replace peppermint extract with 1 tsp vanilla extract and peppermint bark with dark chocolate chunks.

Ingredients
1 oz unsweetened chocolate
2 oz (1/3 cup) semisweet chocolate chips
1.85 oz (1/4 cup) butter
0.05 oz (1/2 TBSP) instant espresso
4 oz (1/2 cup + 2 TBSP) white granulated sugar
1 egg
0.25 oz (1 1/2 TBSP) cocoa powder
2.0 oz (1/2 cup) flour
0.05 oz (1/4 tsp) baking soda
1/8 tsp salt
1 tsp peppermint extract
2.5 oz (1/2 cup) chopped peppermint bark

Directions

1. Preheat oven to 350°F.
2. Melt unsweetened chocolate, semisweet chocolate chips, and butter in 30 seconds intervals in the microwave. Remember to stir after every interval. Stop when smooth. Add espresso and set aside to cool down.
3. Beat sugar and egg until thick and pale yellow.
4. Stir in cooled chocolate mixture and peppermint extract.
5. In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt. 
6. Mix the dry ingredients into the wet batter. Fold in peppermint bark.
7. Drop rounded teaspoonfuls onto a parchment paper lined baking sheet.
8. Bake for 10 to 12 minutes or until puffed and the top is cracked.