I thought I would bake for you since a) I've been missing for a while and I'm trying to win you back (hope that'll work!) and b) I haven't shared any recipe since I have the new kitchen, which is kind of ridiculous.
J'ai décidé de cuisiner un peu pour vous car 1) j'ai été assez absente du blog ces derniers temps et je cherche à me faire pardonner... et 2) c'est un comble de n'avoir partagé aucune recette depuis que la cuisine est refaite!
As usual with me, it's a very easy recipe and I took very important pictures like the one with the egg, just in case someone didn't know you have to break it and remove the shell!
Comme toujours avec moi, la recette est hyper simple et expliquée grâce à des photos vitales, comme celle qui vous montre l’œuf cassé (pour ceux qui croyaient qu'il fallait laisser la coquille...)
- about 160 g salted butter (about 5.6 ounces; of course you can use unsalted butter);
- 1/4 cup of raw brown sugar;
- 1/2 cup of sugar;
- 1 egg;
- 1 teaspoon of vanilla extract (I sometimes forget it and it's ok, according to my colleagues);
- 1 and 3/4 cups of white floor
- 1 and 1/2 teaspoon of baking powder;
- 1/2 cup of glacé cherries, cut in quarters;
- 1/2 cup of white chocolate chips.
Voici ce dont vous aurez besoin (petit rappel, une tasse, c'est 250 mL):
- 160 g de beurre salé ;
- 1/4 de tasse de sucre brun brut ;
- 1/2 tasse de sucre blond ;
- 1 œuf ;
- 1 cuillerée à café d'extrait liquide de vanille ;
- 1 tasse 3/4 de farine blanche ;
- 1/2 tasse de cerises confites ;
- 1/2 tasse de pépites de chocolat blanc.
Now, the most difficult part of the recipe is to get the butter to have a soft texture. So either you are clever and remember to get it out of the fridge one or two hours before baking or you're like me, do everything at the last second and you put your butter in the oven for two minutes at a very soft 140°F (60°C).
Then, you just add the ingredients in the order I gave above, mixing after each one and that's it! You may notice that my glacé cherries are very dark, that's because they are organic and don't have any artificial colouring in them. But they taste like cherries!
La partie la plus difficile de la recette, c'est d'obtenir pour commencer un beurre à la bonne consistance. C'est tout simple si vous pensez à le sortir du frigo deux heures avant de commencer la recette. Moi, je n'y pense jamais et je le mets donc deux minutes dans le four à basse température, environ 60°C.
Ensuite, mélangez tous les ingrédients dans l'ordre et c'est prêt! Mes cerises confites sont très noires, mais c'est parce qu'elles sont bio et ne contiennent donc pas de colorant rouge. Elles ont cependant un bon goût de cerises!
Form little balls of dough. They should be regular, but mine never are! Put in your brand new oven (or your regular one!) for 10 minutes at 350°F (180°C).
Formez des petites boules de pâte (les miennes ne sont jamais régulières) et enfournez dans votre four tout neuf (ou votre vieux four...) pour dix minutes à 180°C environ.
Now, pour yourself a cup of tea and help yourself of a cookie or two. I hope you won't mind eating in the kitchen, I just can't leave that room these days!
Servez-vous une tasse de thé et prenez un cookie ou deux. J'espère que vous ne m'en voulez pas de vous servir dans la cuisine, mais je n'arrive pas à quitter cette pièce ces derniers temps!
Of course, you can substitue cherries and white chocolate by something else. Let me know if you try!
Bien sûr, vous pouvez remplacer les cerises et le chocolat blanc par autre chose. Dites-moi ce que vous tentez!
See you soon,
PS1: A huge thank you to Su from Butterfly 8)(8 Bungalow for featuring my blog in her "Virtual Blog Tour". I will in turn feature some of my favourite blogs next week.
PS2: You can find some of my other easy recipes under the tab "Recipes A La Magali".
PS3: We'll talk "Kitchen Countertops" in this month's series at The Little White House. I just need time as I lost so many of my pictures when I lost my last computer...
PS4: I'm bringing those cookies to a few parties...
Je vais essayer la recette et je mettrai des cranberries puisque je viens d'en mettre dans un taboulé à ma façon et que c'est bien pratique m'en servir pour autre chose.ReplyDelete
J'adore les cookies.
J'espère qu'ils seront aussi bons que les tiens en ont ľair.
Ça y est, tu es en vacances.
Que vas-tu faire?
Bisous bisous. Babette
Ils ont l'air très très bon ! Dommage que notre rendez-vous soit reporté... mais les cookies, ça doit bien se conserver plusieurs jours, non ? Et j'adore ton service anglais bordeaux !!!ReplyDelete
Delicious recipe Magali and I love your new kitchen!ReplyDelete
This is the new link to my photo blog challenge. I changed the name and then realised no-one could access it.
Thanks for sharing the recipe. Love the tea set and the foliage.ReplyDelete
I must confess I had no idea this plant would have flowers when I bought it!Delete
I grow this plant on a row as a border plant in my front yard. But it looks so beautiful when it's grown on a pot as an indoor plant. Thanks for the idea.Delete
I think it would be too cold here for growing outdoor, it is sold only as an indoor plant.Delete
Your cookies look yummy, Magali! You've definitely won me back : ) ! I would want to spend time in that pretty new kitchen too!ReplyDelete
Thank you so much, JoAnne. Help yoursef of an other cookie ;)Delete
These look delicious Magali! I would love to be sitting in your beautiful new kitchen eating a few with you right now! I am so tired and sore since we have started renovating our living and dining rooms. I am so excited though and can't wait to share. Hope your day is blessed...:)ReplyDelete
The cookies look delicious! I have not been able to bake or cook much in my kitchen as it is, so frustrating. Once it has been reno'd I hope to get seriously back to it. Filing your recipe until I can make them. Have a wonderful day : ) Patty/NSReplyDelete
These look absolutely delicious. Thanks for sharing the recipe, Magali. xo LauraReplyDelete
Yummy, they look delicious. I'm really trying to be good though, so maybe I'll try this recipe at work so that I can share them.ReplyDelete
I'm amazed that the plant has flowered too: the foliage looks familiar but not the flowers. Looking forward to another kitchen post, when you have time x
These look good! The new kitchen is obviously conducive to good baking!!ReplyDelete
Hmmmm. Delicious. Thank you for the cookies! Your kitchen looks so beautiful. We are one step closer to finishing ours. I am hoping that the backsplash will happen this week or next. Fingers crossed!ReplyDelete
They look very delicious, Magali! I love the idea of the cherries in them. I can think of nothing better than sitting in your new kitchen, eating those cookies with you! You never fail to make me laugh - I love the "very important pictures with the eggs!"ReplyDelete
These look delightful! Hope all is going well for you!ReplyDelete
When I finally arrived at the airport to come and eat all your cookies, the Cookie Monster Hijacked the plane. In fact he's probably headed to your place right now. Hide those cookies Magali!ReplyDelete
In a new kitchen, cookies always taste better :-) Thank you for the recipe; it's been raining cats and dogs here for the last 2 days, and there is more rain to come, so we can at least kill a little time by baking and eating cookies, and reading lots of books :-) Greetings, Marcy (back from a small but gorgeous island called Schiermonnikoog (Netherlands) where the weather was really nice (sigh)ReplyDelete
Love the new kitchen, I wouldn't leave it either! The cookies sound scrumptious, (and easy, I need that!).ReplyDelete
Thanks for giving us your secret recipe, can't wait to try.
Now look, somebody out there might not realize you have to crack the egg before adding it. You never know, so it's a good photo. :) I'm not even sure anybody sells candied cherries here outside of Christmas time. Will have to check it out. I do have a giant bag of fresh-picked cherries sitting in my fridge right now, maybe I'll make my own...ReplyDelete
Your glace cherry and white chocolate cookies are very tempting, and I'm sure taste even better in that gorgeous new kitchen of yours!! Kudos on a marvellous makeover; have been studying all the details!ReplyDelete
Oh my that looks good, and I could really use one right about now! It must be great spending time in your new kitchen!ReplyDelete
I have been missing for a while too... Wondering what should I do to win you back hmmmm.
The new kitchen ???!!! Ahhhh what I have missed while I didn't visit your blog ! CONGRATULATIONS on your new kitchen !
Yummyyyy looking cookies. I am sure they taste as good as they look ! :D Thank you for sharing the recipe. I'll have to try it sometime.
I wish you a wonderful, sunny weekend ! LOVE&HUGS, Izabella.
These look so good, Magali - I think I would not be able to resist eating the cookie dough, too! I like the combination of cherries and white chocolate - oh, yum! So happy for you that your kitchen is done - I hope you share a little peek with us soon! xo KarenReplyDelete
You can see the kitchen in last month's posts if you missed them... But I'll also write some new posts about it soon!Delete
You are making me hungry and it is 12:30 a.m.ReplyDelete
I always forget to take the butter out of the fridge to soften it.
this does look easy and yummy enough for me to do! Thank you Magali. Sorry about your computer, that really sucks, but I'm glad your busy-ing up again. :-)ReplyDelete
Well, it appears your oven is perfectly capable of turning out lovely baked goods. I can't blame you for not wanting to leave that lovely kitchen of yours, Magali. I've been so busy lately and remiss in visiting my blog friends. Good to stop in for tea and catch up. Have a great week! xxx ~ NancyReplyDelete
I'm having a hrad time keeping up with blogging as well, but it was nice having you for tea!Delete
What deliciousness...I can almost smell them from here! Thank you for sharing at What We Accomplished Wednesdays. Have a great week!ReplyDelete