wishing you and yours a:
head over there for the full recipe.
it being the day after
the Biggest Eating weekend
Of The Year
i’m sharing cookies.
i’m not sorry.
because these are good.
i know for a fact
that most of you are going
to be on a Baking Cookie Binge
in the next week or so,
rushing to the post office to
send them off
or sharing them in
some cookie exchange thing
which is all fine and shit,
but after all that toiling
you usually end up with nothing
(or some random people’s cookies)
(not a euphemism for anything dirty)
(get your head out of the gutter)
these particular cookies?
they won’t ship —
they’re too delicate.
that’s not a bad thing.
chocolate chip peanut butter cookies (vegan + gluten free)
adapted from the bojon gourmet
note: as i said, my version came out soft & delicate, and i thought they’d firm up but they never did. they were almost cakey and very rich. alanna’s original recipe calls for the use of 1/2 cup of rolled oats and 1/2 cup quick oats (instead of the full cup of rolled oats i used), the latter ingredient absorbing a lot of the moisture.
1/2 cup sweet rice flour (mochiko) (truth be told, i had just barely 1/2 cup, so i supplemented with regular rice flour)
1/2 cup buckwheat flour
1 cup old-fashioned rolled oats
1 tsp baking soda
1/2 tsp fine sea salt
1 cup smooth, unsalted peanut butter
3/4 cup plus 2 TBL agave (truth be told, i may have been shy with agave, and i supplemented with honey)
6 TBL melted but cool coconut oil
1 1/2 cups chocolate chunks, i use Enjoy Life
kosher salt for topping, optional
preheat oven o 375ºF.
line two or three cookie sheets with parchment paper.
in bowl, whisk all the dry ingredients together.
in another, larger, bowl, stir together the wet ingredients. add in the dry ingredients and stir until combined, last adding in the chocolate.
using an ice cream scooper (mine is just shy of 1 TBL worth), form cookie doughs and place onto prepared cookie sheets. place about 2″ apart, they will spread some. top with salt & a few chocolate chunks.
bake for total of 10 minutes, around the 5 minute mark rotate pans.
cool completely, store in air tight container. they lasted a week at room temp in their containers.
(keep in mind, these do not have eggs or anything traditionally perishable)
“Mr. McDowell. Sir, I was wondering, did you happen to catch the professional football contest on television last night? Oh it was most exhilarating. The Giants of New York took on the Packers of Green Bay, and in the end the Giants triumphed by kicking an oblong ball made of pig skin through a big H. It was a most gripping victory.” – Coming to America
i get the basics of football,
what i don’t get,
or if i’m feeling curious,
i ask what’s going on.
dw & i are casual ravens fans.
we know that if the ravens do well
then the city does well.
it also means the majority
of our friends will be nicer,
and our FB feeds aren’t
dotted with bad words.
these blueberry speckled macaroons
aren’t really seasonal.
they’re leftover blueberries
i froze right at peak,
saved for special occasions,
like watching our purple team
who instead dotted our afternoon
with bad words.
blueberry swirl + coconut macaroons
adapted from my chocolate + coconut macaroons, which was adapted from the Splendid Table
*note: any bright hued berries will do, the more vibrant the color, the better. truth be told, sans berries and the end result is still delightful. in the original post, i used just one bowl. in this reincarnation, i dirtied the food processor set and an ice cream scooper.
**note: i have to painfully but truthfully admit, this isn’t an original recipe. it was inspired by things we make who adapted it from a resource i cannot bear to mention. it makes use of egg whites and raspberries and almond extract. un gamine dans la cuisine recently made a blueberry version, too.
***note: i only used sweetened shredded coconut flakes because that’s what i had on hand. typically i like to use a mix of sweet & unsweetened. keep in mind, if unsweetened flakes are used, sugar may need to be added. use your best judgement.
2 large eggs
3 cups sweetened shredded coconut flakes
generous pinch of salt
good squeeze of half a lemon
zest of lemon, amount at your discretion
1 scant cup of thawed blueberries, give or take
if mixture seems a bit wet, add up to 1/3 cup almond or coconut flour. use your best judgement*
preheat oven to 350F.
in a food processor and whiz to break the flakes down a bit. if you need to, scrape down the sides. add in the zest & lemon juice and pulse to distribute the citrus love. scrape. add in the eggs, one at a time, whizzing and scraping in between.
scrape one last time.
now this is where it gets tricky. this is just an aesthetic thing but the goal is to have streaks of blue & white, so you’re not aiming to pulverize the berries and integrate them into the coconut flake mixture.
add in the berries, pulse a handful of times, just enough to break the berries, you want to stain the mixture, not dye it.
scoop with an ice cream scoop onto parchment papered cookie sheet.
bake for 25 minutes, until golden brown.
allow to cool on wire rack.
my other blueberry treats:
blueberry breakfast cookies – vegan
blueberry citrus scones – dairy free
blueberry clafoutis – dairy free
blueberry donuts – gluten free, dairy free
blueberry jam danishes – vegan
blueberry swirl muffins – dairy free
allow me to confess something
it’s not embarrassing
at least not anymore:
when i was a kid,
still living with my gparents,
i had to wear the same outfit
two days in a row
before putting the clothes in the hamper
this was a horror to me
not from a fashion sense
not really anyway
it was embarrassing
to be asked by my classmates why
i was wearing the same thing
as the day before
it was humiliating the reason
was because we had to lug
laundry to the laundromat
five blocks from home
to wash our clothes
and to make it worthwhile,
to ensure that my clothes were
gma mandated that i wear the same
it was humbling
it didn’t physically hurt me any,
to be seen in the same
shirt and pants combo
over & over again
these days i don’t wash
my jeans after just one wearing
and lord knows,
i wore the same outfit for a week straight
in college during exams
there have been times
i’ve worn a cute outfit running errands
on a saturday
and will wear it all over again
the following monday
repeats are fine
i’ve made a version of these cookies
off & on
i’ve made them vegan
i’ve made them exactly as the recipe states
and now i’ve made them asian
Soy Sauced Ultimate Chocolate Chip Cookies
adapted from Jacques Torres in the NY Times
note: this is what i served in lieu of fortune cookies at our chinese new year dinner party. it was fun having our friends figure out the secret ingredient. the soy sauce is subtle, dw can discern it, i wanted more impact. i might have to make these with an extra tsp or so of soy sauce. but for now, we’ve attempted it twice and we have plenty of cookies already formed in our freezer…
makes about 4 doz pingpong sized cookie balls, which obvi flatten out during baking
8 1/2 oz cake flour
8 1/2 oz AP flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
2 1/2 sticks vegan butter, i use earth balance, at room temp
10 ounces light brown sugar
8 ounces sugar
2 large eggs
4 tsp soy sauce, i use Bluegrass Soy Sauce
1 1/4 pounds chocolate chips or chunks
in a bowl, sift all dry ingredients
in mixing bowl cream the vegan butter with sugars until fluffy. add eggs, one at a time until incorporated. add in the soy sauce. reduce speed, and in 3 batches, add in the dry ingredients, mix until just incorporated. gently, add in the chocolate chips or chunks. cover with plastic and refrigerate 24-26 hours. can be kept in fridge for up to 72 hours, if not used after that period, freeze them.
when ready to bake, preheat oven to 350F.
line a baking sheet with parchment paper. on plate, pour out some sesame seeds.
using an ice cream scoop, scoop out dough. i typically bake in batches of 6. roll dough around sesame seeds. bake for 18 minutes. allow to cool on sheet a few minutes, then cool completely on rack.
typically, we form the cookies and line them up side by side on parchment’d baking sheets, freeze them and then put them in freezer bags for quick desserts or snacks. if baking straight from freezer, add about a minute or two to the bake time.
the thing is
oh the thing is:
i don’t like molasses
i hate the smell of it
its burnt smell
that makes me gag
i even hate the way it
slowly pours out of the bottle
hurry the fuck up already
i like me a good molasses cookie
a cloying sweet
that, if done correctly,
is cut by the sharpness of ginger
and maybe nutmeg
(which is something i also hate)
then the addition of chocolate
the added creaminess that
the chocolate brings to the cookie
evens out the sharpness of the ginger,
which as mentioned before,
has to cut the cloyness of the molasses
which has lost its burnt odor
instead, there’s just cloves
and cinnamon wafting
every ingredient has a function
i made these cookies for
my foodie penpal alyssa
but i managed to steal
that didn’t fit in the box
when i make these again
i’ll see about keeping
the chocolate chunks bigger
Chocolate Ginger Molasses Cookies (vegan)
adapted from Martha Stewart
note: we don’t have cable anymore and i saw an episode of martha bakes on PBS and she made these. i made fun of her for only baking 3 cookies at a time. don’t do that, make fun of her that is. she knows her shit. these cookies spread. i was still smarting over it and baked 4 at a time. makes for more batches but trust me, worth it. correction, trust martha.
also, i doubled most of the flavor ingredients, cus i like a punch in your face impact.
7 oz best-quality chocolate, rough chopped
1 tsp baking soda
1 stick vegan butter, i use earth balance, at room temp
1/2 cup packed light brown sugar
2 TBLS freshly grated ginger
1 1/2 cups plus 1 TBL AP flour
2 TBLS cocoa powder
2 1/2 tsps ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup molasses
to roll dough in:
1/4 cup granulated sugar
1/8 cup of sweet ground chocolate, i used ghiradelli
chop chocolate into chunks, set aside. (alternatively, you can use chips too, i won’t judge)
dissolve baking soda in 1 1/2 teaspoons hot water; set aside
using a mixer with paddle attachment, cream vegan butter and brown sugar until combined. add the fresh ginger and mix. in a bowl, sift all the remaining dry ingredients, in increments add to butter mixture, mix until combined
next, add the slow ass molasses and baking soda mixture. mix in the chocolate. transfer to fridge. ignore it for a few hours, i ignored it for about 24 hours. it happens
when ready, preheat oven to 325 degrees. Line baking sheets with parchment paper
mix the granulated sugar and sweet ground chocolate on a plate. using an ice cream scoop, or whatever, scoop out dough and roll into balls, then roll around in the sugar + chocolate mixture. transfer balls onto lined baking sheets, fridge for 20 minutes. (martha reversed that step, good for her. i wanted to get that step over with, go from fridge to oven…) bake for 15-18 minutes, allow to cool for 5 minutes and then transfer to wire rack until cool completely.