November 20, 2011 § 5 Comments
J: So, I had this idea back in September about making apple pie cookies. I am in love with apple butter, and we had just found some organic apple butter in our local Whole Foods, so I was trying to think of delicious baking endeavors that I could use it for. As fall was just around the corner, the flavors of apple pie came to mind immediately, and then I had an extra burst of inspiration and decided that what we really needed was apple pie in the form of cookies.
This idea was finally put into action at dinner party #2, in October, when we made thumbprint-esque apple pie cookies by taking pie dough, pressing an indentation into it, and adding some slices of apple along with our magical apple butter concoction. These were so tasty that among 5 of us, we devoured the entire batch. Oops?
Since they all disappeared within half an hour of being baked, Erik and I decided that, um, we wanted more of them, and we wanted more very quickly. So we made another batch the next day, and decided that this time we would amp them up a little and make legit mini-apple pies, since the “cookies” were pretty close to mini-pies already. « Read the rest of this entry »
April 13, 2011 § Leave a Comment
E: Oreo cookies are one of the great embarrassments for the foodie that I’ve become in the time since I first realized that cooking was not only easy but fun. They are a guilty pleasure for me, a taste of my childhood despite the fact they were never allowed in the house. Oreos were one of those things that made it more exciting to go to friends’ houses, or to stop at gas stations during long road trips. And to this day, if someone nearby opens a package, I am almost guaranteed to consume a dreadful number of them. I have a sixth-sense for where they are, and once I find them I can’t stop at one or two or three (or six . . .). It is a strange thing for me, because I usually don’t over-eat, but after stopping at the eighth oreo I find myself unable to look their Nutrition Facts in the face for several days.
March 16, 2011 § 2 Comments
E: Alright, today we have more adventures in cookies made with real ingredients. Last time it was these cookies made with brewed espresso instead of instant coffee. Today it is mint chocolate cookies, made with real mint. Joanna and I had some mint left over from another recipe, and so we decided to go out on a limb and try something daring. She’s not really a fan of mint, but I love it. And oddly enough I think she liked these cookies a little more than I did. For once I felt they needed more sugar, when she felt they were sweet enough. So I’ll present the recipe just as we made them, and you can decide for yourself if you want more sugar in them. You could probably go up to 1/2 cup of each without having to make any other changes.
March 7, 2011 § 1 Comment
E: Do you love espresso? Do you love cookies? Would you love to have espresso in cookie form? If you are reading this post, the answers to those three questions should clearly be yes. I decided to try making these cookies after realizing that every recipe I had seen for coffee-flavoured desserts used powdered instant coffee (mostly Starbucks Via these days, as I guess it is that much more “real” than other instant coffees). I decided it was time to change that. Real coffee in general is just such a wonderful thing. When it is made with good, fresh beans in an espresso machine, it is far better–if you aren’t a fan of the strength of espresso, though I personally find a well-made espresso so smooth that the strength isn’t a problem, try a watered-down “caffè americano” style espresso some time. I think you’ll find it better than drip or French-press coffee. Anyway, I digress.
February 25, 2011 § Leave a Comment
J: I made these cookies for Erik for Valentine’s Day, modifying a recipe I found for lemon ginger cookies because I thought using lime would be more exciting. Now, my expectation was that I’d like these but wouldn’t go crazy over them for a few reasons: I am a chocolate fiend and these have no chocolate in them; I am not a huge fan of crystallized ginger; and I can only handle so much citrus at once. I was so wrong. I bit into one and realized that in an instant these had gone from the ultimate underdogs to my second-favorite no-chocolate-involved cookies of all time (first place going to these, of course). These cookies are just sweet enough, smooth and buttery, melt-in-your-mouth, with lovely notes of lime underscoring it all — and the little nuggets of ginger shine through beautifully, almost like panning for gold in each bite.
February 11, 2011 § Leave a Comment
J: Yes, that is a long title. Anything shorter wouldn’t capture the full awesomeness of these cookie bars. These were born out of the idea of making some combination of cookies and brownies; we eventually decided on trying to combine two recipes, but ended up really just using one and making a few minor changes. They turned out closer to cookie bars than to the delightful cookie-brownie marriage we’d initially envisioned, but they were ridiculously addictive nonetheless. And SO EASY!
January 31, 2011 § Leave a Comment
E: Come gather ’round people, wherever you roam, and admit that the chocolate kiss cookie has been done almost to extinction. But we had some kisses left sitting around from Christmas cookies, so we decided to use a few up with an improvisational feat the likes of which this world has never seen: we put kisses inside of cookies.
Actually, I don’t claim to be the first to do it by any stretch. But since it isn’t something I see around too often, I decided to put it up here. Keep in mind you could (and you probably should) use any other chocolate inside them. I suggest a good, real milk chocolate. We used store-bought kisses because they are iconic, and because we had them around, but the ingredients list makes me cry a little inside. If I made these again I’d go with something else inside of them.
For the dough, we went with a tasty, thick dough from vanilla sugar that, critically, didn’t spread out too much. (I can affirm that the cookies the original recipe makes are also delicious.)
January 15, 2011 § Leave a Comment
Hi, it is Erik. This time I have some cookies to share. This recipe for snickerdoodles has come from Crepes of Wrath, and the original is located here. This is the first time I’ve tried to make this type of cookie, and I think these came out really well. They had a much stronger flavor of nutmeg than I’m used to in snickerdoodles, stronger even than the cinnamon, but I thought it was a refreshing change. The original uses some shortening and includes cream of tartar. I had neither on-hand, so I used all butter and omitted the latter. The texture may have changed as a result of this, but these were universally liked by my family, so I can wholly recommend it.