Category Archives: Cookies

More Meringue

My experiments in meringue have led to some citrus creations!

I like simple flavours; Items with few ingredients that can stand on their own and meringue fulfills this pretty well.

Only 4 ingredients, although sometimes I leave out the vanilla.

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This time I did lemon and orange zest.  Not together, although, that gives me an idea for the next project – lemon-lime! ooooo 😀

Of course, I started them without enough time to bake the last two batches, so I tried a method I heard about from my friend Jane: Forgotten Kisses. Put the cookies in the oven, turn it off and leave them for at least two hours. It worked like a charm.

Both types are light and fluffy with a great flavour. The forgotten kiss method keeps them nice and white although they don’t poof as much.

Recipe:

2 egg whites
1/2 tsp vanilla
2/3 cup sugar
zest of lemon, orange or lime

Preheat oven to 325°F.  Line baking sheets with parchment paper.

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I whipped the egg whites and split them up into two bowls.

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Fold in gently and bake for about 15 mins.

Let cool on baking sheet and remove to wire rack.

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Mo’ Staches

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Movember is upon us again! Its still early, but I’ve been up to my knees in staches since a few days before the month started.

My plan was to start the cookie baking on the Tuesday before the 1st .  Get the dough done and bake a few batches, too. But, low and behold… I was missing my ‘stache cookie cutters! /despair

After a good hour of tearing apart my pantry and periods of standing in the centre of my kitchen lamenting my forgetfulness through some cathartic cursing, I remembered that I had lent them to someone last year. I managed to pick them up from her on Wednesday and although my plans were a day behind, it all worked out. Although, I can’t say I saw a lot of my bed…

Again this year I was making them for a Mo bake sale we do at my office but I was also selling them at a Movember event: Close Shave 2: The Next Generation. (Pictures here!) I think Nov 1st was a pretty good day for the Mo campaign!

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This weekend I got in the mood to make meringue cookies, so why not meringue moustaches! I used my chocolate macaron recipe and my trusty Fuzzy Ink cookie cutters and was pretty surprised with the results.  At first I actually tried to make the staches freehand… but I didn’t have the right tip for what I had envisioned, so I went for the cookie cutters to help with the shape.


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They’re a little rough looking, but still pretty awesome! Some of them even have a bit of a pied.  They’re perfect texture, crispy with a little soft in the centre. If I make these again, I would use star tip to give them a bit of a moustachey texture… But these are just for me to munch on, so fancy isn’t a requirement.

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Tuiles

How is it that I always manage to go out on the day it rains and stay inside baking all day when it’s beautiful? I guess I should check the weather more often…

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So on this beautiful sunday I spent all day in the kitchen, minus a quick hop to the grocery store for almond flour. The sun was shining, the sky was clear, and my oven was on from 13:00 till almost 21:00. I keep thinking I must have turned it off at some point but  I don’t think i did! oh my…

I’ve been rather lax in my posting these days and feeling guilty about it. I’ve been baking, just not anything which would warrant a post. So I decided to try a couple of new cookies this weekend! I keep a list of recipes I find and want to bake but will inevitably forget about 5 seconds after I close the webpage,magazine etc. 😛  A long time ago I saw these cookies that looked like lace and were paper thin and also curved into little scoops, for lack of a better term. They were so cute I had to make them. 6 years later.

Tuiles are from the french word for tile, referring to their being shaped as the french roof tiles often seen in the countryside.

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I picture them being a cookie for Ladies who Lunch, with fancy hats and dainty tea cups in drawings rooms of unpronounceable country estates. 😀 I am none of those things, but I wanted these cookies!

They turned out quite well, once I stopped trying to tweak this or that.  I burned quite a few, but realistically, the amount of batter this recipe makes and the amount used for each cookie is a remarkable ratio! I have tons of cookies and it doesn’t look I put a dent in the batter. This is a good and a bad thing, as I will now be baking these darn things all week! ha! I’m going to try and freeze some of the batter as well.

Tuiles

1/3 cup orange juice, preferable fresh
zest of one large orange
1/4 cup orange liqueur (I used Cointreau) 
1 1/4 cup granulated sugar
7 Tbsp melted butter
2 cup finely sliced almonds
1 cup sifted, all purpose flour

Mix all ingredients together in a bowl, stir well.  Let sit for 10-15 mins.

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Complicated, eh? It gets better…

Butter your baking tray using some extra melted butter brushed on with a pastry brush. Or use silicon mats like I did but DO NOT butter them! haha.

Using about a teaspoon of batter at a time place 4 cookies per sheet – leave lots of room between them. They will spread to be at least 3″ in diameter, and not always evenly. 

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Using a moist fork, spread the batter into a circle. The batter should only be about as thick as the almonds.

Bake in a 350°F oven with the rack in the middle for 7 minutes. Rotate the baking sheet halfway through.

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I buttered the first of two baking sheets. The silicon mat made it wholly unnecessary. They turned out ok, albeit kidney shaped.

I thought the first ones were not quite done enough since they weren’t as golden as I expected, but they were some of the best .  I played with the time, up to 8 minutes and then back to 7. They burn quite easily. They also burned faster when I forgot to rotate them.

When you pull them out, don’t get distracted while they’re cooling. Hover over them for about 30 seconds and when they’re ready to move without falling apart move them quickly but gently to a nearby rolling pin or wine bottle and let them cool. 

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Although, if you forget them and they get too cool, they’re still very pretty while flat. I’ve heard you can return them to the oven briefly to regain their flexibility, but I didn’t try this.

Apparently the way to tell if they’re thin enough is to drop one on the floor and hope it shatters into small pieces. If not, spread the batter thinner. Mine shattered quite nicely!

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They lose some of their crispness over night so they are best served the day they are made. Today (Monday) they were still fairly crispy but the middles were chewier.  I’m going to try to recrispify some tomorrow with a dry piece of bread.

Gluten free sugar cookies: test batch #1


Back in August a friend sent me a blog post about a Star Trek themed improv comedy show in Toronto. I take my Star Trek pretty seriously.  I forwarded it on to a friend of mine and she grabbed tickets and we went. It was kind of a no-brainer.

It was pretty funny and we went again, and I’m pretty sure we’re going to become regulars. I can certainly spare one night a month to drink Romulan Ale and answer Star Trek quiz questions! 😀

Somehow I volunteered myself to make Movember cookies for their non Star Trek themed Movember show.  So, once again this November I will be knee deep in mustache cookies between this and my office!  This offering of cookies was met with a gluten free clause and a deal was (well, sorta) struck! (Really I just said I would instagram them some pictures of my cookies!)

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Thankfully for me, October comes before November and I have an entire month to perfect a gluten free sugar cookie. And, oh, what a month indeed!  I have new, adorable zombie cookie cutters to test out… well, I’m pretty sure the cookie cutters will work, lol, the challenge rests with my ability to decorate it in a sufficiently descriptive manner. I also have Star Trek cookie cutters, a birthday present from my favourite lady.

zmobies!!!

Star Trek

I’m currently in the middle of a batch of my first gluten free cookies. And I’m feeling discouraged.

When I say middle, I mean the ‘put it in the fridge’ part of any sugar cookie recipe. I’m not optimistic about the results when I take it out, however. I’m afraid it will be like that time I accidentally doubled the butter and had a gooey mess and a few blobtastic cookies (pictured below).

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My dough is way too soft. I had this happened with gluten free pizza crust, in that it was sort of a paste that I had to almost spread onto the pizza stone, but it turned out great when baked. However, this doesn’t work so well in the world of sugar cookies. Particularly cookies that want to be shaped like the Enterprise.

*time lapse* 45 minutes later and the dough is still squishy. I’m going to try the freezer soon. 😛

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*time lapse* Took some of it out of fridge after just over an hour. The dough seemed firm, but it all but melted after barely 10 minutes on the table. I got 4 cookies before critical failure set in and I put the goo back in the cold.

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Thats it for me tonight.  I’ll deal with the rest on Friday. Maybe after 48 hours in the fridge it will be more agreeable? Probably not.

I think the failure here is not enough flour. The whole flour mix should be put in to the recipe, not just 2 1/4 cups. Oooo… I’m going to go mix in the rest of the flour mix to my softened dough.

Here’s the recipe – someone else might have more luck.

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1 cup sugar (I used brown)
1 cup butter, softened
2 egg yolks
1 1/2 tsp vanilla
2 1/4 cup flour mix
1l4 tsp salt

*Flour Mix is 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour, 1 tsp xanthan gum. Whisk together and use what’s needed in the recipe, store the rest.

On medium speed, beat the sugar and butter together in a large bowl until creamy.  Add the eggs and vanilla. Continue beating.  Add flour blend and salt, and beat on low until well mixed.

Cover and refrigerate 1 hour, or until firm. (I’m currently taking this step very seriously!) 

The recipe doesn’t specify making discs and putting it in plastic wrap or any of that… it would be way too gooey anyways.

Roll out dough to 1/4″ thickness on floured surface.  Cut out desired shapes and bake at 350°F for 8-12 minutes.

***UPDATE***

I decided to go to the bar on Friday after work instead of going home and rolling out these cookies, so the dough stayed in the fridge until Sunday.

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It was much firmer and ready to be rolled out, but after rolling, the leftovers had to go back into the fridge again for a while… I think about 2 hours.  I made an Apple Crisp in between.

They were very soft even after baking and a few of my Enterprises performed impromptu saucer separations. 😦
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I’m also not sure about the flavour… At first it is mostly standard sugar cookie goodness, but there is a strange bitterness at the end and it leaves a funny aftertaste in the mouth.  All in all, I’m not thrilled with this recipe. So, on to the next one!

*UPDATED UPDATE*

After eating these cookies and testing them out on a few people, I rescind all prior complaints about them. So long as they are just lightly browned they do taste great!  They’re very soft and buttery but mild in flavour and they melt in the mouth. Very tasty dipped in coffee too! 🙂

No-Guilt Cookies

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Yea, thats right.

They’re great and they are easy and healthy.  No added sugar, and you can add whatever you want to the mix to suit your pantry contents.

I eat these for breakfast, they make a great snack and as I was writing this my mind wandered into all the things you could do to them to make them all sorts of wonderful! Looks like I’m going to have to make these again soon 🙂

Banana Oat Cookies

3 Large, ripe bananas, well mashed
1 tsp vanilla extract
1/4 cup coconut oil – barely warm, not solid or olive oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded, unsweetened
1/2 tsp cinnamon
1/2 tsp fine grain sea salt
1 tsp baking powder
6-7oz dark chocolate, chopped

In a large bowl, combine the bananas, vanilla extract and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until combined.

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Fold in the chocolate chunks (and whatever else you like).

Drop spoonfuls of dough onto lined baking sheets. 

Bake for 12-14 mins. (I find these can’t really be overcooked, and I like ’em best over rather than underdone).

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Spiced Oat Cookies

recipe

I finally managed to squeak out a moment to bake something. It has been ages.

A couple years ago a friend gave me a recipe – said a woman at his office had baked them and they were amazing. I intended to bake them then but the recipe has hung on the fridge until tonight.

Massive rainstorm in Toronto on Monday! I cancelled my exciting plans to do laundry and go grocery shopping due to the lakes in the streets and discovered that the ingredient list on the forlorn recipe on my fridge agreed with my pantry stock.

The recipe was very strange. It talks about the dough as if it were a pastry style instead of a sticky lumpy batter… So I went through the stages of a) confused, but still following instructions b) struck out on my own and finally c) keep it simple, stupid.

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After an unsuccessful attempt to roll out the batter, I thought maybe if I rolled it into a log I could slice it. Not a bad idea, but I would have had to freeze it first… and since I didn’t, it crumbled. I ended up just dropping tablespoons onto the sheets.

It is a straightforward recipe, and I think I will adjust the spice content next time, aiming for a ginger cookie flavour maybe?

Actually, the more I reread the recipe the more about it seems strange. It says bake for 25  15 mins… but it only took 9.  It also says it will make  30  which was scratched out to say 60 cookies. Whatever. They turned out pretty well and there’s room for improvement!

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3/4 cup butter, softened
1 cup packed dark brown sugar
1 tsp vanilla extract
1 egg
1/2 cup self rising flour (pencilled in beside which it states “+3/4 tsp baking powder”.
Pinch of salt
1/2 tsp baking soda
1 tbsp ground cinnamon
2-3/4 cups rolled oats

Preheat oven to 350°F. Prepare several baking sheets – grease with butter, or use parchment paper or silicon mats.

In a large bowl, beat butter with brown sugar until creamy. Beat in vanilla and egg.  Sift your, salt, baking soda and cinnamon into bowl; blend in with a spoon.

Add rolled oats; mix with your hand to form a soft dough.  If dough is too soft to roll out, chill until firm. 

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(I didn’t do the instructions in italics)
Roll out dough on a floured surface to 1/4″. Using a 2″ round cookie cutter, cut out circles from dough; place on baking sheets. Knead and roll out trimmings; cut out more circles.  Continue until dough is used up.

Bake cookies about 25 mins or until lightly browned. 

I only baked them for 9 minutes. They’re chewy and a bit crispy on the edges.

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Cool on baking sheets for a few minutes then remove to wire racks racks. Sprinkle powdered sugar lightly over cookies. I skipped this too. These just didn’t feel like the kind of cookies that needed sugar…

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All in all a tasty cookie! Nothing like what the recipe shows though. The picture looks like a dryer, crunchy cookie. Maybe different oats would make a difference? Steel cut vs. quick?

Oreonot.

I made these recently,

Almost Oreos

They were pretty tasty.
I used the weight measurements for the flour, butter and cocoa, and I’m pretty sure I was short on flour. of the 1.25 cups I only used 1 cup since it was the appropriate weight… but they turned out very greasy.

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Also, 9 minutes created little charred black discs, so I went down to 5. They were softish, but any longer and they would have been burnt.

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Either way, they’re an easy, cute, tasty sub for an oreo style cookie. The icing is super easy and tastes surprisingly like oreo cookie icing.

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