variations -The KitchenMaid-: Sweet sweet Friday: Double Choc Almond Cookies One of my colleagues is forever sending me email links to recipes or food pictures, prefaced by the line "if you loved us, you'd make us these". On Tuesday she sent me a link to this biscuit version of a turducken, which gave me the idea for these double chocolate, double almond delights. They look like ordinary chunky chocolate chip cookies from the outside, but there's a scorched almond hidden inside. They are heavenly. Greer, if they actually make it out of the house this morning, you're going to LOVE them... Double chocolate and almond cookies I've got a feeling scorched almonds are just an Antipodean thing - they're basically roasted whole almonds enrobed in chocolate - so if you can't get them then I suggest making a sandwich with two squares of dark chocolate and an almond, then wrapping the cookie dough around it. Preheat the oven to 180C and lightly grease an oven tray.Cream the butter and sugars until light and fluffy, then add the egg and vanilla and beat well.
Ahorn-Zitronenmuffins In letzter Zeit habe ich meist mit herkömmlichem Sonnenblumenöl gebacken. Bei Bio-Öl kommt der Geschmack des Sonnenblumenöls so stark heraus, dass der ganze Muffin am Ende nach Sonnenblumenkernen schmeckt, was nicht immer gewünscht ist. Auch bei diesen Muffins habe ich vollständig auf Bio-Ware und gesunde Zucker geachtet und der Geschmack des Bio-Sonnenblumenöls ist recht stark. Für 6 wie ich finde sehr leckere Muffins: 140g Dinkelmehl 50g Rohrohrzucker 1EL Maisstärke 1 gestr. 3EL Ahornsirup Zeste einer Zitrone Mehl, Zucker, Stärke und Natron mischen.Zitronensaft, Zeste, Vanillemark, Ahornsirup, Apfelessig, Öl und Wasser zugeben und zu einem glatten Teig rühren.
-The KitchenMaid-: Sweet sweet Friday: Ginger Molasses Cookies You know how I mentioned getting back into bed with a cup of tea and a biscuit while waiting for the rhubarb and raspberry focaccia to cook? These are the biscuit you should be doing it with. Ginger and molasses cookies This recipe is another from my clever friend Anna, who has written "don't eat all the mixture!" 3/4 cup corn or canola oil 1 egg 1 cup dark brown sugar, lightly packed 1/2 cup molasses 2 cups flour 2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 tsp nutmeg 3/4 cup raw sugar, for rolling the dough in Preheat the oven to 175C and line two baking trays with nonstick paper.
Lilac Dream Cupcakes Heute war mir irgendwie nach backen und kochen und herrichten und fotografieren...Unser Haus wird gerade gestrichen und da ich nicht alles selbst essen kann (sollte), hab ich den Jungs mal netterweise was abgegeben... Das setzt heute Abend wieder Schläge von meinem Freund (Oooops). Für 6 Stück: 150g Mehl100g Zucker30g Kakao40ml Öl1Prise Salz1Messerspitze Natron20g Apfelmus70ml Leitungswasser1EL Apfelessig Zuerst die trockenen Zutaten mischen, dann Apfelmus, Öl, Wasser und Essig hinzugeben. Für das Frosting:60g Margarine120g gesiebten Puderzuckerblaue und rote Speisefarbe1TL Himbeermarmelade Zucker in die Margarine sieben, die gewünschte Farbe herstellen und die Himbeermarmelade hineinrühren. Happy Trails Adventure Cookies Last week was the week of the granola bar in my kitchen. It was also, unfortunately, the week of sticky fingers, sticky cupboards, sticky floors, sticky handles, and sticky clothing. Actually, it still is. I should do something about that.. I’ve been testing oodles of baked and no-bake granola bars for the cookbook, working hard to get the perfect flavour, texture, and combination of healthy ingredients for each one. I planned this week of granola bar testing to coincide with our upcoming trip to Calgary (we leave tomorrow morning). I’m just hoping the 60+ bars and two huge super soaker water guns (best aunt ever) don’t put my suitcase over the weight limit. After last week’s granola-bar-athon, I decided it was time to move on. I had a vision in mind: Here’s another great thing about the cookies – they are free of any added oil. You simply toast pecans in the oven and process or chop them until they are smaller than peas, like so: After 11-12 minutes at 350F, we have a winner! Mix-ins: 1. 2.
Tahini and Almond Cookies It was a treat to spend a tasty afternoon in Tel Aviv with Natalie Levin, of the blog Oogio.net, who is a passionate baker. Upon meeting, one of the first things Natalie did was hand over a bag of homemade treats, which included a sack of these Tahini and Almond Cookies. Although I didn’t dive in right away (to be polite), after we visited the outdoor market, when I got back to my hotel, I opened the bag and found myself in love with the crumbly, buttery texture and the slightly exotic taste of smooth tahini (sesame paste) – which I’d never had in a cookie. These are simple little cookies that would go perfect alongside a fresh fruit salad or a bowl of sorbet, or during tea-time. Thanks Natalie! Tahini and Almond Cookies There’s something exciting about baking. Regardless of whatever is on the baking list for the week, fresh cookies are a must, as I always try to keep my cookie jar full of new tastes and ingredients. Tahini is one of the most popular spreads in Israel. Israeli Salad
Soft Peanut Butter Cup Cookies We’re getting awful close to the big day you guys. You know- my wedding- which is 2 weeks from tomorrow!? I am getting so excited and I finally feel like I have everything under control, so I can actually enjoy myself that week! After 4 hours at the bridal salon yesterday, I finally think everything is going to work out. :) Since I will be away from my NYC kitchen for 3 whole weeks, (one for the wedding and 2 for our honeymoon in Costa Rica,) I am spending as much time as I can these next two weeks baking up a few things to share when I’m gone. When I first saw these adorable peanut butter cookies here, I knew I had to make them. The mix-in possibilities for these are endless, but I went with mini peanut butter cups and mini chocolate chips. Soft Peanut Butter Cup Cookies Ingredients Instructions Using an electric mixer, cream together the butter and sugars in a large bowl.
tiny salted chocolate sparkle cookies With all the summer fruit that is going on these days, it probably being a billion degrees in the kitchen and so many activities on the calendar, it is understandable why the humble refrigerator cookie is often overlooked during the months of June, July and August. I know it seems strange to make what looks like a holiday cookie for your office gift exchange in August but the slice and bake cookie should not be limited to only a few months out of the year. Oh would you like a few reasons why? I’m so glad you asked. These cookies also have one of my favorite words in the title, which is not chocolate or salted because those are number two and number three but sparkle. For example, the phrase “Would you please hand me that box of cereal?” But let’s talk cookie! This cookie is like an out of control good bite-sized brownie. I love making baked goods tiny because tiny things are just generally cuter but they also wrap up and travel easier. Adapted liberally from The Art of the Cookie
EVERYTHING COOKIES What I love most about her is her creative thoughtfulness. My Aunt Suzy sent care packages to my dorm room in college themed around the given holiday or "brain food" when it was time for finals. She makes these really delicious cookie-brownie bars that I hesitated to share and always included a homemade card. I could spot her hand writing anywhere, small and long, just a bit loopy. Aunt Suzy never forgets a birthday, is the first to organize family dinners or the Christmas gift exchange. When Hugh and I got married, the venue had lounge couches that were a bit worn, to say the least, and my aunt sewed new slipcovers for them. Now, as an aunt of two girls myself, I see more clearly every way she has cared for me and how that love has matured as I've grown up. I bookmarked this recipe in the newly released Small Plates and Sweet Treats: My Family's Journey to Gluten Free Cooking by Aran Goyoaga of Cannelle et Vanille. EVERYTHING COOKIES // Makes 24 Preheat the oven to 350'.
Ottolenghi's Spice Cookies Oof. Readers, Hugo was up four times last night (10:15 pm, 12:50 am, 3:00 am, and then 5:30 am, at which point he started to do this adorable cooing, chattering thing that really is the sweetest thing on the planet except that it's 5:30 in the morning, child, and you have kept me up ALL NIGHT GO BACK TO SLEEP GAH), so, actually, I thought if anything, this day's overwhelming emotion would be one of mild exasperation and slight crankiness (on my part). Instead, as the day wound down and we did our little nighttime ritual, I was overcome with melancholia. It's all going so fast, you see. Too fast. He'll be six months next week. Following Hugo's lead, I put him down tonight for the first time without nursing him. Silly, right? Hoo! Until now. I'm sure you've heard all about Yotam Ottolenghi and Sami Tamimi's new cookbook, Jerusalem. The recipe is a little funny. You form the dough into largish balls. [Freddie totally photo-bombing the cookie dough.] And with that, folks, I'm off to bed. 1.
Soft and Chewy Ginger Cookies Ok, I’m finally out of my food coma and ready to bring on the Holiday sweets. This truly is my favorite time of the year and nothing makes me happier than handing out sweets to friends and family. As a baking blogger it’s actually perfect, as I won’t struggle to give away my baked goods until after the New Year. I love a spicy ginger cookie, but I’m not so much into the hard texture of a traditional ginger snap, so these were perfect for me. On a side note, thank you all so much for the sweet comments on the wedding picture post! Soft and Chewy Ginger Cookies Ingredients 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup butter, softened (1 1/2 sticks) 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1 tablespoon water 1/4 cup molasses 1/2 cup candied ginger* chopped into bits. 2 tablespoons raw sugar for rolling (white sugar works too) Instructions Preheat oven to 350 degrees F. Notes
Peanut-Butter Cup Cookies When it comes to Christmas cookies, often times the classic recipes are my favorites. My Mom’s gingerbread boys are at the top of that list, followed by frosted sugar cookies, and these. Peanut butter blossoms used to be a must-have for my yearly holiday baking, but I was always slightly bothered by the hard-as rock hunk of chocolate in the middle when I really wanted something softer and more well-distributed. That’s why these cookies have quickly become a new favorite. They are soft, cute and oh so easy. When the lovely folks at PeaPod and Wayfair asked if I’d like to participate in a Holiday Cookie Bake-off I of course couldn’t resist. Peanut-Butter Cup Cookies Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 30-40 miniature chocolate covered peanut butter cups, unwrapped Instructions Notes