Category Archives: Baking

Toasted walnut white chocolate chunk cinnamon-sugar dipped cookies

“Mmm. You could sell these.” Those were the winning words of praise that John gave me as he took a bite of my greatly-improvised cookie concoction on Saturday night. Then he made me write the recipe down. And because I’m in a generous mood, I’m sharing it with you.

You’ll probably do just fine if you follow the recipe I blatantly ripped off (I mean, adapted. That’s the legal, slightly-respectful form of stealing, right?) But I’m incapable of following a recipe. Even when it comes to baking, which is less forgiving on random additions/substitutions and half-assed measurements. I tend to think, “this would be better with cinnamon,” or “what can I use instead of half an egg? Uh, yogurt is similar, right?”

Anyway, this time it worked out and here is an approximation of how it went down.

P.S. Apparently I can’t call these snickerdoodles because they don’t feature cream of tartar, so you’re stuck with an even longer title.

Cookies with the long title

1/2 cup walnuts, finely chopped

14 cup unsalted butter

1/4 cup white sugar

1/4 cup brown sugar (or do what I do: white sugar + 1/2 teaspoon molasses)

1/4 tsp salt

1/2 tsp vanilla extract

1/4 tsp almond extract (optional but adds a lovely buttery/marzipan-y flavor)

2 tbsp thick yogurt (vanilla works)

1/4 tsp baking powder

1/4 tsp baking soda

3/4 cup white flour

1/4 cup oat flour (finely grind some oats – oat flour adds a lightness to the texture)

1/4 cup unsweetened desiccated coconut (also adds a good texture)

100 g bar white chocolate, chopped in small chunks

topping: 1 tsp cinnamon and 1/4 cup white sugar

1.. Toast walnuts in a dry skilled over medium heat, until light brown and toasty-smelling. Remove from heat.

2. Microwave butter in a medium-sized bowel. Add sugars, salt, extracts, and yogurt. Mix well for a minute or so – this helps the butter and sugar get those caramelized notes.

3. Add white flour, baking powder and salt. Stir until incorporated. Add oat flour and coconut, stirring well. Fold in walnuts and chocolate chunks (warning: don’t eat half of these two things because they’re too delicious on their own to make it into the batter).

4. Place dough in plastic wrap or a plastic bag and place in freezer for 30 minutes (if impatient) or refrigerate overnight.

5. Preheat oven to 350F/180C and line baking sheet with baking paper. At this point, dough should be thick but workable, meaning you don’t have to take a hammer to it to break off balls of dough.

6. Mix cinnamon and sugar in a small bowl. Break off tablespoon-sized pieces of dough and roll into balls (or use a cookie scoop. Yes, you need one. I burned through mine – don’t ask – and am now coveting another for Christmas. Hint hint to my readership, which is 90% my parents).

7. Where were we? Roll those balls into the cinnamon sugar, place 2 inches apart on the cookie sheet, press down a bit if you like them fatter (I prefer to leave them ball-shaped so the centers stay softer). I got about 15-16 because I ate a bunch of dough (oops!)

8. Bake 8-10 minutes, until golden at the edges and almost-golden on top (basically, you don’t want to press down on one and have it completely deflate right away). Let cool on baking sheet. Eat.

Birthday (Cake) Week

It’s the husband’s birthday on Thursday, and what better way to kick off a week of celebrating (because one day isn’t enough) with cake? Cakes, actually. This week I’ll be posting 4 recipes, because we both have 4 letters in our first names and John is turning something-4. 

First up is Smitten Kitchen’s blueberry crumb cake, which is currently in the oven. I’m a little nervous, because I don’t have a fancy stand mixer, nor the patience to mix with my adorably old-fashioned  egg beater device that you crank by hand. So, I mixed all the liquid ingredients at once with my trusty stick blender, and hoped for the best. Also, my oven temperatures are kind of a joke. There’s a dot for 175 C, and then again for 200 C, so I had to guess where 190 was. And finally, of course I don’t have a 9-inch cake pan, so I used a small round (5-inch, maybe) souffle dish and a 4 x 8-inch glass baking dish. 

Everything I’ve read about baking warns you to be precise (in ingredients, tools, temperatures and times) but I usually have good luck just winging it. Except for those failed lemon-rosemary cookies that turned into one big puddle. 

Oh, I found another stranger’s shopping list today. This one is less interesting but also more confusing than last week’s edition, so I figured I’d share: 

– Method wood polish (I’m a shameless Method fan, too).

– milk

– milk for children (they need different milk than adults?)

– Peper Shop (no idea)

– black chorizo (I’m pretty sure this doesn’t exist)

– Gaugin Guitars or Picasso instruments (they definitely don’t sell these at Waitrose)

My prediction is that the owner of this list is a housewife who can’t spell, and who believes your age should determine the kind of milk you drink. I hope she finds her black chorizo someday.

P.S. The cake looks good!