Have I mentioned before that Alice Medrich is one of my favorite cookbook authors? She focuses on desserts– chocolate specifically– and her book “Bittersweet” was one of the first cookbooks I ever made a point of buying. It’s full of great recipes for both standard and unorthodox uses of chocolate, and introduced me to cocoa nibs.
What are cocoa nibs? They’re roasted cacao beans– the base ingredient of chocolate– so they have a toasty chocolate flavor, but none of the sweetness of processed chocolate. They’re kind of like a cross between chocolate and nuts when used in cookies. This shortbread recipe combines cocoa nibs with pecans, both of which make for a subtle but flavorful cookie.
I admit that I gilded the lily a bit and sandwiched my cookies with a ring of chocolate ganache and a salted butter caramel center. The ganache actually overpowered the caramel a bit, but overall the effect was decadent.
The other day I was at Roche Brothers in the cheese section, when I spied a jar of jam.
I was immediately intrigued, as my love of the raspberry-rose (and often lychee) combination is well-known. I experienced momentary confusion as to whether it was quince and apple jam (due to the brand name) or raspberry-rose jam, but determined that it was the latter and decided to try it.
It’s really excellent– the raspberry is nice and bright, and the rose comes through just enough to avoid being overly floral. But what to do with it? It seemed a waste to spread it on toast, and I worried that the delicate flavor would be lost if I used it in a layer cake. But then I saw these lovely linzer cookies from Brina’s Bites and knew exactly what to do with it.
If you’re confused by the title (and are not averse to a little blasphemy), I encourage you to go read this and then come back. I came across it a few weeks ago and laughed until I cried. And then I promptly decided that I needed to make some of my own in time for Easter.
Not a full bread sculpture (though I’m not ruling that out for some time in the future), but Mexican wedding cookies, complete with rainbow sprinkles. They sounded pretty good, actually.
I’ve made Mexican wedding cookies before– with sprinkles, even– when I made those adorable Hedgehog Cookies. They were tender and delicious, and I knew they’d make the perfect base for these. Really, I didn’t do much to alter the recipe, except add rainbow sprinkles both inside and out. I did leave a few of the cookies plain on the outside so I could roll them in powdered sugar, per tradition. I think I liked those best of all, and they’re not quite as garish as the sprinkle-bedecked cookies so beloved by my kindergartener.
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.
Knowing my daughter’s love for both hot cocoa and animal-shaped food, I knew that these would be appearing in my kitchen at some point. I also couldn’t help but notice that the teddy bears would be perfect for making these bear-shaped cookies hugging almonds, which I’ve also seen around and coveted, so it would be like killing two birds with one stone, right?
I went on Amazon and bought the Rilakkuma cutter set (which would also come in handy for cute bento lunches), and I was off!
So remember that office ice cream party I mentioned, where I took home a ton of rainbow sprinkles? Well, there were also chocolate sprinkles. And chopped walnuts. And rather than let perfectly good toppings go to waste, I decided to make something else out of them. I was trying to figure out what I could possibly do with brown, only vaguely chocolate-tasting sprinkles, when it struck me that brown sprinkles looked kind of like hedgehog fur. And an idea was born… Continue reading →
Since I haven’t had time to don the entire Ursula/Vanessa costume for pictures yet, let’s talk about other stuff…
This was just a fun little thing to do for breakfast one weekend, though I admit the bacon cookies were a bit time-intensive.
It all started with this recipe for shortbread cookies that looked like strips of bacon, seasoned with applewood-smoked salt. And since my husband is a big fan of all things bacon, I knew I had to try making them. I even had a little baggie of the salt left over from a long-ago gift. So I whipped up the dough (easiest dough ever), and set to work coloring it.