Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

– – – – – – – – – – – – – – – – – – – – – –

BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Cookies, on July 30th, 2008.

irish cream brownies

Once a month I get together with two friends for about three hours of Scrabble. The hostess serves, usually, some cookies, fruit and hot tea, even in the summertime. (Of course, the A/C is running, so it’s comfortable inside, but it’s part of our ritual – we have TEA.) So, I needed to fix something to serve with the tea – maybe something different this time. I scrounged around looking at my heap of recipes to try, and this one stood out – it required some Bailey’s Irish Cream, which I happened to have in my refrigerator. The recipe came from Cooking Light in October, 2006, and dozens and dozens of people who made it gave these high marks. Providing you cut them in 16 pieces, it’s just 6 grams of fat each. They’re very fudgy and chocolatey. The author cautioned readers not to overbake them – they need to be slightly underdone, so they’ll be soft in the middle. The recipe has been altered to 18 minutes baking time (my oven bakes hot, so I reduced it to 340).

My DH and I enjoyed one small brownie with a small scoop of vanilla ice cream after dinner last night. The photo is a tad bit misleading – the brownie is quite small – but on that small plate and with the globe of ice cream, it looks gigantic. It wasn’t. But certainly ample. The Bailey’s is very subtle – in fact I don’t think you can exactly detect it, but these are delish. Yes, I’d make them again.
printer-friendly PDF

Irish Cream Brownies

Recipe: Ann Pittman, Cooking Light, October 2006
Servings: 16

1 cup all-purpose flour — (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1/4 cup Bailey’s Irish Cream
1 cup sugar
1/2 cup egg substitute — or 2 eggs, beaten
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
3. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 18 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Per Serving: 155 Calories; 6g Fat (33.2% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 103mg Sodium.

Posted in Cookies, on July 12th, 2008.

one bowl chocolate chip, thin and buttery cookies
You’ve heard it here before – I have a very hard time passing up any chocolate chip cookie recipe. Good old Tollhouse is still my fav, but occasionally I’m tempted by another. Fickle cookie person that I am! What made this one unique was cornstarch. I know, cornstarch in a cookie? As I was reading Anna’s blog, Cookie Madness (I don’t know HOW that girl makes so many cookies, sometimes 2-3 batches a DAY!), she was talking about her very favorite CC cookie recipe, from Wellesley. She elaborated that they’re not the best-est looking cookie in the parade, but they’re thin, buttery and crispy, if you bake them right. She also mentioned that there’s a very fine line between looking done, and being just right – with crispy edges – and being overdone. That’s the secret. All RIGHT, I thought. Let’s give this a try.

Anna talked about the difficulty with her perfect recipe, of baking these so they come out at the perfect stage, so she decided to add one tablespoon of cornstarch. Hoping to encourage the crisp edges, but deter the overdone cookie. I’m never sure about adding either more liquid (like a dash of coffee, for instance) or dry stuff, just because it could change the chemistry of a cookie, big time. I’m glad she tried the combination. It works! In this case I did add some walnuts. If you’re a CC cookie purist, then you’ll omit those, I guess.

These cookies were easy as pie to mix up. Oh, that phrase is a misnomer. Pie isn’t easy, according to me. But you get my drift. One bowl? Yes. Thin? Yes. Buttery? Oh yes. Delicious. Oh my yes. I think my first batch got overdone – I saw what she meant about the fine line. I baked these one pan at a time as Anna suggested . . . I used a Silpat on the cookie sheet . . . and when I peeked at the cookies at 10 minutes, they didn’t show any sign of crispy (browner) edges, so I left them in for ONE MORE MINUTE. At 11 minutes they were too done. Oh, dear! So, the next pan I cut down the time by 30 seconds. Still too done. Maybe the 10 minutes was right. But, you do have to remember, that once the pan is hot, when you put in the second batch, they’ll take less time. So I still have a bit of learning to do with this recipe. But it doesn’t matter once you taste them! When I removed them from the oven, believe it or not, you could actually see light through some of the cookies, they’re that thin. Notice in the picture that the top cookie almost looks slumped. My husband looked at them and said “what’s wrong with those cookies?” Hah. Funny guy.

If you like soft crumbly cookies, this recipe is NOT for you. But if, like me, you love crispy crunchy cookies, these guys will float your boat. And also providing you don’t mind eating or serving some ugly ducklings! My one time fling may turn into an affair. We’ll have to see. Thank you, Anna, for sharing this wonderful recipe with us.
printer-friendly PDF

One Bowl Thin & Buttery Chocolate Chip Cookies

Recipe By: Anna from Cookie Madness
Servings: 36

8 tablespoons unsalted butter — room temp (114 grams)
1/2 cup light brown sugar — packed (100 grams)
6 tablespoons granulated sugar — (78 grams)
1 teaspoon vanilla — (5 ml)
1 large egg
1/2 teaspoon salt — (2.5 ml)
1/2 teaspoon baking soda — (2.5 ml)
1 tablespoon cornstarch — (15 ml)
1 cup flour — (4.75 oz) – (135 grams) — scooped
1 1/2 cups chocolate chips — (270 grams)
2/3 cup chopped walnuts — optional (my addition)

1. Preheat oven to 375 degrees F (190 C) and have ready an ungreased cookie sheet – preferably one that is not insulated (I used a Silpat).
2. Beat the butter, both types sugars, and vanilla together in a medium bowl, using an electric mixer. When creamy, beat in the egg. When egg is well blended, add salt and baking soda and beat well, scraping sides of bowl once or twice and making sure baking soda is well distributed throughout batter. Add cornstarch and stir until blended. Add flour and stir (do not beat) until it is almost blended in. Add the chocolate chips (and nuts if you use them) and stir until all flour disappears.
3. Drop dough by rounded teaspoonfuls onto the ungreased cookie sheets. Bake one sheet at a time on center rack for 8-10 minutes or until edges are golden brown. The cookies should get very brown around the edges, but do take care not to burn the bottoms.
Per Serving: 184 Calories; 11g Fat (51.1% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 84mg Sodium.

Posted in Cookies, on June 26th, 2008.

cherry-cherry herring choc chip cookies

What fun . . . as I was reading through my July issue of Bon Appetit, there was a recipe for choc chip cookies (CCC’s) with tart cherries AND Cherry Heering. What a combo, I thought! Took less than 24 hours for me to decide I had to try it. As luck would have it, though, I didn’t have (and didn’t want to use) white choc chips, so I substituted some macadamia nuts instead. My cherries also weren’t the tart type, so I reduced the sugar by a little instead. My bottle of Cherry Heering is at least 20 years old, but it tastes just fine, thank you.

On my choc chip cookie rating scale, this one ranks right up there. If Tollhouse cookies are a 10, this one might be an 8.5 at least. They’re already in the freezer. The recipe isn’t even up on epicurious yet, so can’t provide a link.
printer-friendly PDF

Cherry (and Cherry Heering) Choc Chip Cookies

Recipe: adapted from Icing on the Cake bakery in Los Gatos, CA, via Bon Appetit, July 2008
Servings: 45

1 cup dried cherries — tart type, about 5 1/2 ounces
1/3 cup Cherry Heering – or cherry liqueur
2 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter — 1 stick
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/4 cups chocolate chips
1 1/4 cups macadamia nuts — or white choc chips

1. Preheat oven to 375.
2. Line 2 baking sheets with parchment paper. Bring cherries, Cherry Heering and 2 T. water to a boil in a small saucepan. Remove from heat and let soak for 15 minutes. Drain cherries and pat dry. Discard liquid (or drink it if you’re so inclined).
3. Whisk flour, salt and soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and chips (and macadamia nuts). Scoop by tablespoons of dough onto prepared baking sheets, spacing at least 1 1/2 inches apart.
4. Bake cookies until edges are light golden, turning baking sheets halfway through, about 13 minutes. Transfer to cooling rack. Will keep up to 3 days at room temperature, sealed well.
Per Serving: 123 Calories; 7g Fat (50.1% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 36mg Sodium.

Posted in Cookies, on June 19th, 2008.

Taylor with chef’s apron
Both of our granddaughters appear to have the food gene. Both are interested in cooking and have helped in the kitchen from a young age. One of them, Taylor (10) stayed with us for a part of a week recently. I asked her what she’d like to cook. She thought about it for a day and said pizza and cookies. Well. Okay. We didn’t get to do the pizza (because she spent a lot of her time babysitting and playing with her new cousin, 10-month old Vaughan) but we squeezed in some cookies. Her choice: peanut butter.

Since I’d already made some peanut butter cookies with Taylor (and her older brother Logan) last summer, I turned to my newest cookie book, Martha Stewart’s Cookies, for a different variation. These are very, very similar to the ones we made last summer from America’s Test Kitchen, with the addition of peanuts and peanut butter to the dough. They came together quickly, and Taylor was tickled to scoop and flatten the cookies just so. I outfitted her with an apron and one of my small cloths I always loop over the apron ties. She thought she was quite the chef.

Taylor baking peanut butter cookies

If you’re a fan of peanut butter cookies, then you’ll like this recipe. They’re not my favorite cookie variety, but they are tasty. When I crave cookies, it’s usually chocolate chip. So, in the second half of the batch I insisted we add chocolate chips. Whichever version, they’re good, right out of the freezer. Miss Tay took some home with her on the plane, but they were in crumbs, unfortunately by the time she reached Sacramento. These cookies are quite fragile and crumbly, just so you know.
printer-friendly PDF

Martha Stewart’s Peanut Butter Cookies

Recipe By: Martha Stewart’s Cookies (cookbook)
Servings: 30

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 cup unsalted butter — 2 sticks
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter — or nutty
1/2 cup peanuts — salted

1. Preheat oven to 350. Sift flour and baking soda into a bowl.
2. Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until well combined. Mix in vanilla and then peanut butter. Reduce speed to low. Add flour mixture; mix until just combined. Stir in peanuts.
3. Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing 1 1/2 inches apart. Dip the bottom of a glass in flour, tapping off excess and use it to flatten balls slightly. Firmly press fork tines into each dough ball to make a cross-hatch pattern.
4. Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes Transfer cookies on parchment sheet to a wire rack to cool completely. Cookies can be stored in airtight containers at room temp up to 3 days.
NOTES: You may also add about 3/4 cup of chocolate chips to half of the dough if you prefer. Cookies are very tender and fragile. Freeze them if possible and defrost when you want some
Per Serving: 163 Calories; 12g Fat (63.6% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 76mg Sodium.

Posted in Cookies, on May 23rd, 2008.

Martha Stewart’s Cashew-Caramel Cookies
Don’t know if you’re aware that Martha Stewart has just published a new cookbook – called Martha Stewart’s Cookies. A really thick tome, it contains 175 new recipes with super photos. This one was delicious! My friend Kathleen brought them the other night when she came to our home for dinner. Kathleen’s a good writer, so I asked her if she’d like to guest-write this posting.

Happily for me, she agreed. You can find the recipe on Martha’s site. I wrote up another of Kathleen’s recipes some time back – if you’re interested, check out her Almond Custard. Here’s Kathleen’s write-up about the cookies:

  • I am a Martha Stewart junkie. Even her checkered past doesn’t dampen my enthusiasm for everything Martha; I just can’t get enough. I also love technology, especially if somebody else installs and troubleshoots it.
  • So here’s how technology connected me to Martha’s Cashew Caramel Cookies: I listen in my car to Everyday Food Editor Sandy Gluck’s show on the Martha Stewart channel on Sirius radio. Sandy raved about Martha’s latest book, Martha Stewart’s Cookies, so I previewed it on Martha’s website, logged on to amazon.com and ordered it. It’s great to get exactly what you want without ever having to set foot inside a store. I guess I’m the perfect example of someone who is fully plugged into the Martha Stewart distribution network. I even asked my husband to record all of Martha’s television shows for me so that I can watch them in the evening.
  • So far, each recipe that I have tried has been simple to prepare and delicious. When relatives recently came to visit, they loved the cookies so much that they even ate them for breakfast. I sent the book to my niece and she is having similar successful results. I hope you enjoy your copy of Martha Stewart Cookies as much as I do mine. I swear that I am not on her payroll, though perhaps I should be!

The cookies have a salty tang to them (because you use roasted, salted cashews) and the drizzle of caramel on the top is just a lovely finale to each cookie. They look wonderful, and taste wonderful. Thanks, Kathleen!
printer-friendly PDF

Cashew-Caramel Cookies

Recipe By: Martha Stewart’s Cookies
Serving Size: 36

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups cashews — roasted, salted
2 tablespoons canola oil — plus 1 teaspoon
1 stick unsalted butter — (8 tablespoons) softened
3/4 cup light brown sugar — packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
24 cubes caramel candy — 7 ounces, soft type
1/4 cup heavy cream

1. Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.
NOTES: Plastic wrap and foil both stick to the caramel topping. Ideally, freeze these individually on a large cookie sheet, then place in a plastic bag so they won’t stick together. Someone on the Martha website suggested reducing the amount of heavy cream to eliminate the stickiness. Don’t know if that would work or not.
Per Serving: 155 Calories; 9g Fat (50.6% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 50mg Sodium.

Posted in Cookies, on May 8th, 2008.

peanut and bittersweet chocolate cookies

It was one of those days. It had been a stressful day (because of some major work we’re having done around our yard). I recognized that I was very unsettled and needed something to soothe the “ravage beast” in myself. What better to do than make cookies? It made sense to me. We’ve been out of cookies in the freezer for awhile, and I had another one of Donna Deane’s recipes from the Los Angeles Times to try. She’s the Food Editor at the paper, and she wrote up an article the first week of January, about refrigerator cookies. I made one already – the Coffee Walnut Cookies – that were just wonderful.

Making the batter is cinchy easy. The usual stuff: butter, sugar, vanilla, flour, leavening. This one also had chunky peanut butter and chopped bittersweet chocolate. Roll the batter into logs, chill overnight and bake. I didn’t have any peanuts in my larder, so used walnuts instead.

The result: very good. The peanut butter taste does not predominate, which is interesting. This is basically a chocolate chip cookie with a peanut butter undertone, made into a refrigerator cookie for easy slicing. The cookies contain a lot of nuts by proportion – just make sure you chop both nuts and chocolate into pretty small pieces – otherwise when you try to slice these you’ll be doing “chopping” as you slice, which breaks up the dough. Now, it’s possible that if I’d had peanuts on hand, maybe the peanutty taste would be stronger. But I liked the walnuts actually.
printer-friendly PDF

Peanut and Bittersweet Chocolate Cookies

Recipe By: Donna Deane, Los Angeles Times
Serving Size: 66

1 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter — cold
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 whole egg
1/2 teaspoon vanilla
1 cup peanuts — chopped
1 cup bittersweet chocolate — finely chopped

1. In a medium bowl sift together flour, baking powder, soda and salt and set aside.
2. Beat the cold butter in a stand mixer (or medium bowl with hand mixer). Beat in the peanut butter until blended. Beat in the sugar and brown sugar until light and fluffy.
3. Beat the egg and vanilla into the sugar mixture until blended. Add flour mixture and beat until thoroughly mixed. Then stir in the chopped peanuts and chocolate until evenly incorporated.
4. Divide the dough in half. Shape each piece into a log about 9 inches long and wrap each log in plastic wrap, waxed paper or foil. Twist ends to seal. Chill in the refrigerator overnight.
5. Heat the oven to 350. Unwrap the logs and cut into one-fourth-inch thick slices. Place slices on silicone-lined baking sheets, and bake 10-13 minutes until lightly browned around the edges. Remove the cookies to a wire rack to cool. Store the cookies in an airtight container (or freeze).
Per Serving: 67 Calories; 5g Fat (58.8% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 52mg Sodium.

Posted in Cookies, on April 18th, 2008.

coffee walnut cookies
In January, the Los Angeles Times Food Section printed an article by Donna Deane (the food editor) about cookies. Now, to me, printing an article about cookies the first week of January is about like praying for rain a few days after a flood. Cookies, just a week or so after Christmas? My brain and stomach are still coming down from a sugar high on January 2nd, for goodness’ sake! But, I did read it, and I did print out two of the recipes to make sometime in the future.

Well, I’m SO glad I did keep this one. What a winner. This cookie may be THE most tender cookie I’ve ever tasted (well, it does have a lot of butter in it!). And to eat a coffee flavored cookie was just a revelation. A really nice lightning bolt to my taste buds. And that’s not because of caffeine because I used decaf coffee beans.

Once a month I meet with two friends to play Scrabble, and the hostess usually serves a bit of fresh fruit and a cookie or two. So I whipped up the dough the night before (it needs to chill a few hours or overnight) and sliced and baked them just before they arrived.

The recipe is actually Alice Medrich’s, from her book “Pure Dessert.” What’s unique is the method here: you pulse flour, walnuts, sugar and salt until it’s completely ground. Then you add the finely ground coffee beans (remember, I used decaf beans), butter, vanilla and brandy and you’re done. Roll the dough together and form into two logs, and refrigerate. The next day you slice them up, place on a cookie sheet, press a coffee bean (I used a walnut half instead) onto the top, and bake.
printer-friendly PDF

Coffee-Walnut Cookies

Recipe By: Alice Medrich, “Pure Desserts” via the Los Angeles Times, 1/2/2008
Serving Size: 60

2 cups flour
1 cup walnuts
3/4 cup sugar — or half sugar, half Splenda
1/4 teaspoon salt
2 teaspoons coffee beans — ground very finely (I used decaf)
1 3/4 sticks unsalted butter — 3/4 cup
4 teaspoons brandy — or Calvados
1 1/2 teaspoons vanilla extract
70 coffee beans — or 70 walnut halves

1. Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter (cut in several pieces if firm) and pulse until the mixture looks damp and crumbly. Drizzle in the brandy and vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough, press it into a ball and knead it by hand a few times to complete the mixing.
2. Form the dough into a 12-inch log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably, overnight, or up to 3 days. The dough can also be frozen for up to 3 months.
3. Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Use a sharp knife to cut the cold dough log into one-fourth-inch-thick slices. (If the dough crumbles when you cut into it, let it soften for several minutes.) Place the cookies at least 1 inch apart on silicone-lined baking sheets. Press a coffee bean into the center of each cookie.
4. Bake the cookies until light golden brown at the edges, 12 to 15 minutes, rotating the sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then transfer them to a rack with an offset spatula. Cool completely. These cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least a month.
Per Serving: 62 Calories; 4g Fat (55.9% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 9mg Sodium.

Posted in Cookies, on April 8th, 2008.

chocolate chunk dried cherry oatmeal cookies
I made these cookies a couple of weeks ago. Our son-in-law, Todd, was still here (he’s since gone back home to his family), and he let it be known, every so subtly, that the freezer was out of cookies. Those of you who read my blog regularly know I like crisp cookies. So these wouldn’t have been something I’d make for myself. But I’ll have to admit, they’re very good. Toothsome. With just a bit of chocolate in them, and the addition of dried cherries is interesting. Good kind of interesting. The little dark items you can see in the cookies are both the dried cherries and chocolate chips. Todd took a bag of them home with him when he left last week. The recipe came from Bake or Break, a blog I read regularly. But Jennifer got the recipe from the website for Schokinag, the chocolate manufacturer.
printer-friendly PDF

Chocolate Chunk & Dried Cherry Oatmeal Cookies

Recipe: Schokinag website (chocolate producer) via Bake or Break food blog
Serving Size: 48

1 cup butter
1 cup brown sugar — firmly packed
2 whole eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats, rolled (raw)
1 cup dried cherries [I cut each cherry in half]
8 ounces semisweet chocolate — chunks [or chips]

1. Preheat oven to 350.
2. In large bowl beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla.
3. In separate bowl combine flour, baking soda, cinnamon and salt. Whisk together then gradually add to butter mixture just until combined. Do not over mix. Stir in oats, cherries and chocolate.
4. Drop by tablespoons full onto lined or lightly greased baking sheets. Bake for 10-12 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely. These also can be made into bar cookies. Press dough into a lightly greased 9×13 baking pan. Bake about 20 minutes.
Per Serving: 115 Calories; 6g Fat (44.1% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 93mg Sodium.

Posted in Cookies, on February 17th, 2008.


Another recipe I decided to try, from my recent filing spree. And I learned something with this particular one from Gourmet. If a recipe comes from that source, there are some advantages:

Firstly, you can go to Epicurious to read or find the recipe. (For recipes that are older, most are now on Gourmet’s own website. Going back decades.)

And secondly, people who have tried the recipe upload comments and reviews of the recipes.

This latter – reading comments – would have been very important to this recipe, had I done that. I would have learned that others who had made these found them way too greasy, but a simple reduction of butter would have helped. I didn’t go to Epicurious, so, ended up with a cookie that is good, but just as many said, way, WAY too greasy. If you want to read the comments, click here.

Almonds are good, in my book. Almond paste adds a wonderful richness – and tenderness actually – to baked goods. When whipping up the batter/dough for this, it had a wonderful lightness to it, yet the cookies are solid with almond flavor. It wasn’t hard to make. Just wished I had thought through the chemistry of 1 1/4 cups of flour and 2 whole cubes of butter. Too much, for only 25-30 pieces. The cookies are delicious, but a little bit goes a long way. I probably will try these again, heeding the advice of others. You line the 8×8 or 9×9 pan with foil, BUTTER the foil (I question why that last step), then prepare the dough and spread it with an offset spatula in the readied pan, then brush with egg white so the sliced almonds will stick to the top. Bake. Easy.
printer-friendly PDF

Almond Bar Cookies

Recipe: Gourmet Magazine, Dec. 2004
Servings: 25

1/2 cup almond paste — not marzipan
1/2 teaspoon salt
3/4 cup sugar
3/4 cup unsalted butter — softened [reduced from 1 cup in original recipe]
1 large egg — separated
1 1/4 cups all-purpose flour
1 teaspoon almond extract

1. Preheat oven to 350 degrees.
2. Butter a 9 x 9 pan, line with foil, then butter the foil.
3. In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more. In a large bowl, beat together butter and remaining sugar, 3 minutes. Add almond mixture, egg yolk, and almond extract, beat 2 minutes more. Reduce speed, then add flour. Mix until combined.
4. Spread batter evenly in pan and brush with egg white. Bake 35-40 minutes.
5. Cool in pan 1 hour. Cut into 25 squares.
Per Serving: 119 Calories; 7g Fat (52.5% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 47mg Sodium.

Posted in Cookies, on January 25th, 2008.

blue chip choc chip cookie
I must admit that when I read this recipe the first time, I thought “it’s just another variation on chocolate chip cookies.” Why fool with a good thing, my mind said. I’ve relied on the good-old Tollhouse (Nestle’s) recipe, and never been unhappy with it. But the further I read into Smitten Kitchen’s blog, the more I became convinced I’d best try this recipe. When you read the list of ingredients you definitely will think this is not all that different. Yes, more chips. And more nuts. But really, what’s that mean but just a more densely populated cookie? But then you read the details, and you find out that there really are some differences:

1. You must start with cold butter

2. The nuts are toasted

3. The nuts are chopped finely so they almost disappear in the cookie

4. The cookies are baked differently – on parchment in a 300 degree F. oven for a long time

And are they a radical change? Well, maybe radical is too strong a word. Are they different? Yes. The texture is different – they’re nicely crumbly and crisp. There is definitely something different about the nuts – besides the fact that there are a LOT of nuts (and chips) in these cookies. But having toasted the walnuts makes a huge difference. I used my food processor to chop the nuts, and did just as the recipe indicates – lots of the nuts were crumbs, but there were some pea-sized pieces in there too. Nothing larger, though. To say that I loved these is putting it mildly. These may be my favorite chocolate chip cookie recipe from henceforth. Smitten’s recipe came from David Liebovitz’s book, The Great Book of Chocolate. I made no alterations to this recipe. My hat’s off to Deb for passing on Liebovitz’s recipe to all of us chocolate chip cookie fans.

Cook’s Notes: Having read some of Smitten’s comments – a couple of people had problems with them – I got everything prepped before I started mixing the cookies. The problems others had, I believe, might have been caused by the butter not being thoroughly chilled when they started making the cookies. Or, it could have been the type of butter used. So, my oven was hot. The dry ingredients were combined. The eggs and vanilla were standing by. The cookie sheets were ready. I chopped up the butter into the 1/2 inch cubes then put them back in the refrigerator while I did all the other prep work. Once I began to mix the cookies they took little more than a minute or two to be ready for plopping onto the parchment-lined cookie sheets. They took longer to bake – the recipe indicates 18 minutes. Mine took about 22, and my oven runs hot, so was surprised. I also have decided these cookies are better when they’re fresh. They don’t seem to have the same magical taste once they’ve been frozen. Don’t know how that can be, but it is. Would welcome anyone else’s opinion about it.
printer-friendly PDF

“Blue Chip” Chocolate Chip Cookies

Original Recipe: The Great Book of Chocolate by David Lebovitz
Source: Deb at the Smitten Kitchen Blog
Servings: 20
NOTES: Make sure the butter is cold. Make sure walnuts are very finely chopped – with some pieces as large as a pea, but with some almost a powder.

1/2 cup granulated sugar — (100 grams)
1/2 cup firmly packed light brown sugar — (120 grams)
8 tablespoons unsalted butter — (115 grams) cold, cut in 1/2 inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour — (175 grams)
1/4 teaspoon salt — or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips — (200 grams)
1 cup walnuts — or pecans, (130 grams) toasted and VERY finely chopped

1. Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
3. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
4. Scoop the cookie dough into 2 tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
5. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
6. Store at room temperature in an airtight container for up to 3 days. (I always freeze my cookies)
Per Serving: 212 Calories; 12g Fat (49.3% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 66mg Sodium.

Related Posts Plugin for WordPress, Blogger...