Dec 31, 2012
This was a recipe I could manage this week for Baked Sunday Mornings. Take a look at how the other bakers fared; love all the variations on one of my favorite cookies. Happy New Year, everyone.
Oct 26, 2012
Just a random Friday post.
More cookies to share... only visually, unfortunately. I'd love nothing more than to share them in real-life, especially the chocolate chip cookies (herein known as CCC) pictured above. It's actually called the Chocolate Chunk and Chip cookie and it's from the just released, 5lb impressive tome, Bouchon Bakery, by Thomas Keller and Sebastian Rouxel. What sets this cookie apart from your typical CCC is the smidgen of molasses, which I'm not too fond of (see previous post) but it works and makes this a memorable cookie. I'd say it rivals my all-time favorite, brown butter and fleur de sel CCC, which I bake so often I've practically memorized the recipe.
The candy corn cookies are a basic butter cookie recipe from the also new book Standard Baking Co. Pastries (my list for bakeries-I-must-visit-someday increases, and includes Standard). I used the same cookie cutter which came in handy for last fall's candy corn cake pops. The method I came up with for making these in the shape and colors of candy corn was more work than I would do again, but they turned out better than I thought.
Can't wait to bake more from both cookbooks though let's be honest; I read them as if they're novels or coffee table books.
Back to the topic of cookies... who is participating in the The Great Food Blogger Cookie Swap? I haven't committed to it yet but chances are good I'll sign up. Surely this is why I've been churning out the cookies lately -- practice. This year there is a great cause and a cookie spatula to consider.
Be back later to post some shots from a short trip up north to visit a persimmon orchard.
Oct 21, 2012
Joe Froggers is the unusual name for the more descriptive Ginger Rum Molasses Cookies, the recipe for this week's Baked Sunday Mornings. I sound like a broken record these days because of all the things I bake but discover I'm not fond of... and no surprise then, I generally don't go for molasses cookies -- just not my thing. However, I'm not going to turn down the chance to bake and learn, and I'm usually willing to give something a second chance. Especially if it's a cookie.
This was a fairly easy recipe, quick to put together and let chill in the fridge overnight. The dough was a bit sticky and soft but manageable after working in some flour. I unintentionally left the rum out and don't know what I was missing.
All I know is that these cookies baked beautifully in the oven. I went for chewy and that's exactly what I got baking them for 8 minutes (had the option to go to 12 min for a crispier cookie). Their uniformity and simplicity -- just a sprinkling of sugar on top -- made them great photogenic subjects. And who knew molasses cookies could be so... moody? :)
It was a foggy day when I photographed the cookies, and while not my favorite weather, these type of conditions offer soft, diffuse light for shooting. It's like having a huge softbox right outside your window, and best of all, it's free.
Get the Joe Froggers recipe. Happy Sunday!