These cookies came as another one of those, use what is in the cupboard kind of mix. I didn’t have a full measurement of nuts so I combined for types of nuts I had. They turned out really well, I mean really really well, I was quite excited with the result. It made a lot more then I typically make, but they freeze well, and I tested a batch to go from freezer to oven and they turned out just as good as the first day. Everyone has a oatmeal chocolate chip recipe, so being me I like to try different techniques to make it stand out, make it better then average. I have to pat myself on the back with these. They are amazing and loaded with chocolate, crunchy, a nice bit of acid to counter act the sweet flavor. It’s a great balanced cookie.
I asked my aunt for some recipes and this was among the ones sent. She said she found it when she had to make ice cream for someone with an egg allergy. I have been looking for some ice cream and sorbet recipes that do not require an ice cream maker. Given my kitchen counter space it is something we have to live without, and after trying this recipe it is now something I really don’t feel is needed. Forget that over priced mixer, my 9″x13″ pan with lid is all I need.
I have been a little on edge lately while job hunting, and baking is what helps me unwind. It is like therapy for my stressed nerves. Stirring a pot of boiling hot liquid sugar or whipping up a perfect swiss meringue frosting is as calming to me as yoga, actually more so. My mind is focused and doesn’t wonder at any little noise or slight distraction. It is just going through the steps of baking, the measurements, the numbers, conversions. I am a science and math geek at heart. Probably why I take to baking and candy making so well. Lately, I am on some kind of super sweet kick I usually bake once, maybe twice a week. This is out of my norm, but I have not satisfied my sweet tooth yet. After one bite it just wasn’t what I was looking for, and I am done with it and on to the next recipe. I cannot find just exactly “what” I am looking for, so my poor husband and his co-workers are stuck with all these sweets.
Usually there is something that inspires me to cook, a memory, an event coming up. This time it was just to get rid of ingredients in my pantry. The bonus is it’s something that my husband can take to work for breakfast with a yogurt. Also, it turned out a lot better then I thought, the spices were great and subtle, and it isn’t an overly sweet cake. This would make a lovely addition to your brunch table or tea/coffee with guests. I of course made some changes, but those are shown below. Hope you enjoy.
I am quite a big fan of the milano cookies you find in the white paper bags in the grocery store. I am not however a fan of paying for their asking price. So, armed with my whisk, a bar of chocolate and a carton of eggs I set off on an adventure. My kitchen adventure had it’s up and downs, and I am not going to say it was easy because it wasn’t. I had a lot of trial and errors, more errors then I really wanted actually. I was feeling ‘off’ and it showed in my cooking. Biggest lesson learned, if you feel not your self stay out of the kitchen, it shows in your food.
Last night me and my husband talked about this topic after watching Masterchef Australia. What started it for us? Both of us had the same answer. Macaroni and Cheese, but not just any macaroni and cheese. Macaroni and cheese with crispy proscuitto and bread crumbs on top, a three cheese blend sauce of Gruyere, Parmesan, and American White Sharp Cheddar enhanced with white truffle oil, and baked to a sticky gooey perfection. It is heaven for macaroni and cheese lovers anywhere. I cannot wait to make it again and share it with you all in the coming months, but for now I just would like to know more about you, the readers of this blog.
It is the commonalties of food likes and dislikes can spark a fiery debate or friendship. Creating new friends from old aquatints or even strangers bringing us closer together or maybe further apart. Food brings out a passion to defend that love, but what sparked it? Everyone here has a love for food or we would not be blogging, looking up and drooling over food porn, trying to prefect our pictures for our blogs, or just looking for better and maybe healthier recipes online for friends and family. Food is a passion, it could for most of us be brought back to one dish or meal that changed our lives and outlook on food. Going past just the need for sustainability for life, food became more, a passion, a love. Something we desire to share with friends and family or strangers. So, I ask you.
What is the one dish/meal/tradition that changed your life towards food and why?
I wanted to give these cookies a try. I have not made these cookies in probably 20 years. They are almost like a brownie. There is so much chocolate flavor and amazingly rich yet just so different at the same time. With things I have learned about textures, and spices I added my own little touch to these cookies. A good quality cocoa powder is key to letting the cinnamon and cayenne do their job to the fullest. They don’t stand out as much as just enhance the flavor of the cocoa. Making the cookie just fantastic. It was like bitting into to chocolate happiness. The outside was firm with a sweet slight crunch when you bite, and the inside was soft and chewy. The flavor was just, wow. Frank bit into one and “oh wow… wow, yeah you have to make these again,” a good sign of success I feel.
Now that I have been rewriting all of my recipes down to a more realistic size, meaning only making a dozen or less cookies or half dozen cupcakes. I am having so much more fun. The biggest advantage is making less, means I can make more types. How can that be bad? Think about all those times when you want to have that fresh homemade cookie, but you do not want to make 2-4 dozen of them. This way you make a small batch, for just a few people or just you. They will last around 2 weeks in an air tight container, but good luck seeing them last that long. I am sure these will not last until morning.