Tag 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.

The thrilling conclusion to Birthday (Cake) Week

Despite the Great Flapjack Failure of 2014, I gave browned butter another try. I’m glad I did, because this is probably the best muffin I’ve made so far. It required grinding oats and buckwheat (separately) in my gigantic, 80s-era food processor, definitely a more labor-intensive process than I’m used to. And of course, I burnt the butter, but luckily it still all worked out. The chocolate chips and streusel topping take it over the top, and the banana and healthy flours make it acceptable for breakfast (or lunch, or pre-lunch…in my case a few minutes ago).

The extravagance of the week though was these red velvet brownies. Next time (if I trust myself enough for there to be a next time), I’ll stick to the recipe as is and maybe make the annoying buttercream frosting. Buttercream is my nemesis, mainly because I don’t have the right tools (and by extension, the right kitchen) to tackle it. This time, I tried to make a cream cheese topping from a recipe via the Food Network, which I won’t link to because it was a complete disaster. My “swirl” was a runny mess, probably because I used store-brand cream cheese, which just didn’t have the thickness required here. Also, it tasted kind of bland, so I dumped in a bunch of extra sugar. After trying to “swirl” it into the brownies, I ended up with a hilarious, runny mess. So, I attempted to salvage it by pouring the topping back into a bowl…which I mixed with powdered sugar, and which we’ve been pouring over yogurt and granola as a consolation prize.

Luckily, the brownies still turned out, probably more fudgy (fudgey?) than intended, but that’s never a bad thing. The birthday boy and guests at last night’s dinner seemed to like them. I did too, although too many bowl-licks and “cutting off just this one piece to make a perfect square” tastes left me feeling terrible. Seriously, baked goods are my kryptonite. So I’m calling a moratorium on the sweets for a while. Well, making them myself, anyway. Ice cream will find its way into my mouth sooner or later, mainly as an act of desperation to hang on to this rapidly disappearing summer.