A rift on CCC! Salted Butter & Chocolate Chunk Shortbread, buttery, filled with chocolate topped with fleur de sel and edged with sugar. Delicious!
Coffee Malteds from Dorie’s Cookies a great cookie for all Java Junkies and even those that aren’t coffee lovers. The addition of malted milk powder adds a nutty, vanilla, earthy flavor-a touch of Ovaltine in your cookie. To take them over the top, Jamie dipped […]
This holiday season I am determined to post a Twelve Days of Cookies list and I will only stand a chance if I start now. This month Food 52 Baking Club is featuring Ottolenghi’s book Sweet authored with Helen Goh, his dessert partner in crime. As with all Ottolenghi books, this one is beautiful, worthy of your coffee table, but more importantly, worthy of use in your kitchen.
A long long time ago in a kitchen somewhere far away, I tried to make madeleines. I flopped, and since then my madeleines pans have been relegated to the back of a kitchen cabinet. Looking for a recipe to try for National Cookie Day (yesterday, hope you made a batch) I came across Ottolenghi’s Saffron, Orange and Honey Madeleines. They looked and sounded so delicious I decided to pull out my forgotten pans and give it the old college try.
I’m glad I did. The madeleines are buttery, cakey, tender, everything a madeleine should be and more.
The batter is made in a food processor (oh snap). Eggs and sugar are whirled in the processor, flour and leavening added, pulse a couple more times and then add the saffron infused melted butter. The batter is poured into a WELL BUTTERED AND FLOURED pan (trust me on this) and baked for 7-9 minutes. In those short minutes, your entire kitchen will be blanketed by the aroma of vanilla, butter, and orange, heavenly.
The cooled madeleines are popped out of their shells (haha, get it?) painted with heated honey (watch your fingers, the honey is hot) and one end rolled in ground pistachios.
So good. If you don’t have a madeleine pan you could probably use a mini-muffin tin…they’ll still be delicious but they just won’t be the same (sigh).
You can find the recipe on Bon Apetit but without weight measurements (boohoo). If I were you I’d splurge and get the book, totally worth it!
- 6 tablespoons plus 1 teaspoon unsalted butter, plus more, melted, for brushing
- 2 teaspoons plus 3 tablespoons honey
- ¼ teaspoon saffron threads (optional)
- ¼ vanilla bean (I used a 1/4 tsp vanilla paste)
- 2 large eggs
- ⅓ cup plus 1 teaspoon sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon baking powder
- ⅛ teaspoon kosher salt
- ½ cup plus 1 tablespoon plus 1½ teaspoons all-purpose flour, plus more for dusting
- 2½ tablespoons shelled pistachio kernels
- For instructions go to https://www.bonappetit.com/recipe/saffron-orange-honey-madeleines
I received an e-mail from a publisher a couple of weeks ago. They had come across my blog and wanted to know if I would like to review a book they had coming out. Me? I was flattered (my aw-shucks, you really like me moment). […]
For those familiar with Food52 Piglet Tournament of Cookbooks, I received two cookbooks this past week that made me feel like one of the judges for the tourney. In a nutshell, The Piglet is like March Madness, sixteen cookbooks go head to head, winner goes […]
I love cookies and every year I look forward to baking holiday cookies to share with family and friends. The process for which cookies end up in my annual holiday platter starts..well, the day after Christmas. Throughout the year I keep an eye out for new cookie recipes to go along with my tried and true traditional shortbread and Jan Hagels that I make every year.
So of course I jumped at the chance to review a new book from Blogging for Books aptly titled Holiday Cookies by Elisabet Der Nederlanden. The collection is filled with classic, traditional cookies like Spritz cookies, green and red pinwheels and gingerbread. She does add a twist to many by varying the spices and flavors-eggnog madeleines, saffron biscotti or fig and cardamon rugelach which definitely add interest. I chose the Malted Milk Chocolate Cookies to try. It called to the kid in me and conjured up images of Malt-o-meal, Ovaltine and Whoppers. This is the only recipe I have tried so far and unfortunately the cookie was pretty nondescript. Neither the malt flavor or chocolate were stood out. The cookies did not spread or crack as much as the cookies pictured, perhaps too much flour on my part (weights people). I will try other cookies in the book hope I find one for my annual holiday assortment. l’ll update my review when I do. The recipes depend solely on volume measurements and not weights, bummers. I love cookbooks that contain both weight and volume measurements. I am a big fan of having a scale it is much more accurate and reliable.
The book starts with a section on how to pack cookies and decorate your cookies with a festive flair. Chapters are organized by classics, exchange cookies, spice and around the world. She also includes a chapter on candy and decorating. The recipes are organized with ingredients in the column on the left and directions on the right, very easy to follow. THE PHOTOS ARE GORGEOUS and the book is worth its weight in presentation ideas. Can’t wait to try a couple more recipes.
I can’t resist perusing the racks at airport bookstores. Even though I always carry an Ipad, book or magazine, I still stop and browse. While waiting for my flight to Nashville I flipped through a copy of People Magazine that at the end had an […]
I wonder who came up with thumbprint cookies? Was it intentional or a happy accident? A baker grabbing a cookie sheet only to find she (he) had inadvertently stuck her thumbs in the cookies and thought, well heck might as well fill it with some jam. […]
In life there are two sides to everything. The yin and yang of the universe. There are those that twist their Oreos apart, lick the frosting off the cookie and then eat each cookie (seems kind of silly to me) versus those that absolutely never take Oreos apart but eat the cookie and frosting together. Or how about vanilla or chocolate? Coke or Pepsi?
Crust or filling? ……….CRUST OF COURSE, DUH.
So, what does one do with the scraps of dough left from the pie that’s baking in the oven? It would be a shame to let it go to waste. Not quite enough for another pie but enough to make you feel guilty if you toss all that buttery, flaky goodness out.
Tasties to the rescue. One of the many delightful recipes from The Art of the Pie by Kate McDermott. This is my new bible on pie. Detailed instructions on everything you ever wanted to know about pie crusts and fillings written in a warm easy style. The majority of recipes are fruit based and pretty classic, apple, blueberry, strawberry rhubarb. A small section on hand pies, mini pies and savory pies. Photos are gorgeous. As a bonus, stories by the author add a very personal feel to the book. Plus…she has a blog The Art of the Pie, definitely worth checking out.
Back to the Tasties. The dough is formed into a rectangle and sprinkled with generous amounts of cinnamon & sugar. It is then rolled into a log and sliced into 1 inch thick segments. Sprinkled with more sugar and baked. So simple, why didn’t I think of that? I’m already dreaming of the next time I have leftover dough, maybe I’ll add nuts or use jam instead.
- Leftover Pie dough
- egg white + 1T water
- finely chopped nuts
- Preheat oven to 425 degrees
- Gather up extra dough trimmings and smoosh together gently
- Roll dough on parchment paper into a rectangle approximately 1/8" thick
- Generously sprinkle dough with sugar leaving a 1/2 inch border along one long side
- Liberally top sugar with cinnamon (see photo) use a lot of cinnamon don't be shy!
- Sprinkle finely chopped nuts on this if desired
- Brush border without cinnamon sugar with a bit of water.
- Using the parchment paper as a support to roll dough into a log starting with edge opposite of the brushed water border. Like a jelly-roll.
- Turn log over so that seam side is down to help seal it.
- Brush roll with egg wash or milk or cream
- If roll seems soft, chill for 15-30 minutes before cutting.
- Slice roll into 1 inch pieces and place on parchment lined baking sheet.
- Bake for approximately 15 minutes until golden brown.
- Remove from oven and sprinkle with additional granulated sugar.
- Options: I would like to try using jam instead. Make sure you use parchment for ease of clean up.