If you look at the ingredient list it’s fairly obvious why I call these “maple butter” cookies, but the “birthday” part is more of an inside joke. Almost six years ago, I was eight months pregnant and craving cookies– so I made a batch of these one day and had a lovely evening devouring them with little regard to the consequences. However, the next morning I woke up with an upset stomach, and when I happened to look into the jug of leftover maple syrup I saw a huge circle of mold floating right on top! Convinced that I had food poisoning from moldy syrup, I promptly threw away the remainder of the syrup and the rest of the cookies.
Of course, about three hours later it became obvious that my “food poisoning” was actually early labor, and by the time I returned home from the hospital a few days later, adorable newborn daughter in tow, I sincerely regretted my clearly unnecessary disposal of these extremely delicious and not-at-all poisoned cookies. They’ll always be “birthday cookies” to me, since they’ll forever be associated with the day my girl was born!
I have to admit that peanut butter cookies are generally not my first choice when it comes to desserts. However, my husband is a HUGE fan of peanut butter in anything, so when I saw an old Smitten Kitchen post about these cookies– supposedly the ultimate peanut butter treat– I had to try my hand at them.
Interestingly, while they’ve been billed as soft and creamy and almost peanut-butter-cup-like in texture, with a domed shape that lends itself to soft centers and crisp outsides, I didn’t get that result at all. Instead, mine were flat and chewy– still very tasty and still devoured quickly by both my husband and daughter, but not what I was expecting.
Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
I’m not sure I’d ever made traditional sugar cookies before this week. It’s mostly because I prefer chocolate in my cookies, but also because there are so many more exciting types of cookie to make– cookies with chunks, cookies with fillings, cookies with neat decorations– it’s hard enough to choose from those, so how could I settle for plain old sugar cookies?
I also admit that my mental picture of “sugar cookies” is probably skewed by memories of dry, overly-sweet supermarket sugar cookies, inevitably the last things to remain on dessert tables at parties and usually tossed at the end of the day. But sometimes you just have to go with the classics. And when I came across a recipe that promised I could make perfect sugar cookies without softening butter OR using a mixer, I knew I had to try it. Instead of butter these cookies use vegetable oil, which is easier to mix and also keeps the cookies nice and chewy. Additionally, it occurrs to me that these would work perfectly for ice cream sandwiches– without any butter in them to firm up in the freezer, they should stay chewy and bite-able even when cold!
For Christmas this year I promised my daughter that we would bake cookies for Santa Claus. Of course she wanted to get really hands-on about it, so I had to choose a recipe that was easy to make and easy to handle, even for kids. Enter the chocolate crinkle cookie. I’d never made them before, but I’d eaten plenty and they were delicious– and the “rolling in sugar” step looked like something kids would really enjoy!
However, recipes seemed to fall into two categories– those with butter and those with oil. How to choose? Ordinarily I would be butter all the way, because it just tastes better in a cookie. On the other hand, oil would make the dough a lot easier to make (no softening and creaming of butter), and the cookies would likely stay moist longer. I decided to go for an oil-based recipe.
Since my husband is a huge fan of peanut butter and chocolate, I always try to make him a peanut butter and chocolate cake for his birthday. So when I saw this one on Smitten Kitchen, especially once I realized it used my favorite chocolate cookie recipe as a base, I had to make it.
I really followed Deb’s recipe almost exactly (I increased the peanut butter cream recipe to use a whole pint of cream instead of 1 1/2 cups), so I’m not going to bother reproducing it here– just follow this link! But here are some photos of the process so you can see how it works!
The finished cake is wonderful– light and creamy, yet still rich and decadent. And there’s something particularly indulgent about sliding your fork down through each distinct layer and feeling just the slightest resistance before the softened wafers give way, one by one. The peanut butter works nicely with the dark chocolate, though I still think this would be amazing using whipped cream spiked with Kahlua. I’ll have to give it a try sometime.
I recently co-hosted a baby shower for a friend of mine, who was expecting a baby boy. Seeing as she and her husband are huge Star Wars fans, we decided to make the shower space-themed. Of course I was in charge of desserts, and one of my contributions was this batch of planet cookies.
I started off with my favorite chocolate cutout cookie recipe, which I cut into circles of varying sizes and baked. Then I made a batch of my cream cheese fondant and tinted it yellow, blue, green, and red.