Marsha, aka Snuda, a great friend of mine, once said “There’s no way a giant cookie can taste good.” Of course, I had to disagree with her, even though I think the giant cookie is one of the dumbest creations ever!
Today I’m setting out to prove her wrong, because I do believe the giant cookie can taste good, as long as it’s made with my chocolate chip recipe. Does that make me arrogant? Wait…don’t answer that question.
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After taking 48 hours to flush the evil Advil out of my system and let my taste buds heal, I gave my newest creation a try. Dark and decadent, this cookie is not for the faint of heart. It’s a delight that should be savored with your favorite glass of red by the fire. Having none of those things, I ate mine standing near the stove in the kitchen. Not as sexy, but just as good.
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Let me just say I’ve never made wine syrup before today. It’s kinda exciting. If you’ve never made it before either, let me tell ya…it generates the most amazing aroma ever. The fragrance is hard to describe-it’s like waking up at your favorite bread and breakfast and brunch is already waiting for you. The bouquet promises buttered brioche, freshly made strawberry preserves and warm, dark amber syrup. I wanted to keep on simmering so I could smell it forever.
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Ok…the prune butter knocked me back a couple of steps. What was I thinking? Prune butter? It doesn’t matter that I made it myself. Or that I made it with wine. The fact remains…prune butter! The audience was silent. I could hear the crickets chirping. I’ll know better next time. [click to continue…]
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Alright. “This is going to be the one,” I thought. I refrigerated the dough and went to work that afternoon. Got home at 11:30pm- a little late for baking, but I didn’t care. That dough tasted so good and the anticipation was killing me.
Set the oven to 375 degrees and waited. Rolled the scooped dough in two sugars and baked for 14 minutes. Told myself, “Wait until morning to try this cookie!” I thought I was going to make it but…you know the outcome. [click to continue…]
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This morning I woke up thinking ‘Screw the rum!’ Yes, I hadn’t tried it yet, but sometimes you have to go with your gut; and now, my gut was saying ‘Cabernet!’ I love it. There’s always Cabernet in the house and all the other ingredients were ready to go. Wrong! There was just one problem…Dave. Unbeknownst to me, Dave drank all the damn Cabernet last night. Now I gotta make a trip to Trader Joe’s. Wait a minute! Dave’s gotta make a trip to Trader Joe’s. [click to continue…]
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My obsession has taken a stronghold.
After my first attempt, I determined the chocolate crackles needed something extra. While perusing the local grocery ads I found several liquors on sale-it being Memorial Day weekend and all. There were so many to choose from, but once I saw the word Cognac I was sold. Cognac…there’s something so regal about the name. “How can I go wrong with Cognac?” I said. “They’ve been making it since 1765!” [click to continue…]
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Got a bee in my bonnet about baking some Chocolate Crackle Cookies. I love the way they look: dark cracked surface dusted with powdered sugar and the promise of chocolate decadence inside. Last night I decided to give said cookie the old ‘college try.’
Thought I’d start with the Double Chocolate Cookie as a base. It has a rich chocolate flavor with a coffee undertone that soothes my savage beast. “This will be simple,” I said to myself. “I’ll just use the same recipe minus the walnuts.” Now…as you know, baking is not that simple. It’s scientific. If you take something away, you must replace it-even a baking ‘newbie’ knows that! What was I thinking? Still, I trudged on.
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Well…here we go. It is time I start blogging. I put it off for way too long so…let us begin.
About a week ago I awoke with the name for a new cookie: The Kitchen Sink. Of course, it had to be a mountainous one with tons of ingredients. I didn’t know what I was going to put in it, I just knew it was going to be a lot.
I thought I’d start with an oatmeal base. The oatmeal cookie is one of my favorites and gets along with many flavors. Peanut butter came next, as I love all things peanut butter. Thought about putting coconut in it. It is not a favorite flavor of mine, but I didn’t want to discriminate. Besides, what has coconut ever done to me? The rest should be simple, right? [click to continue…]
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