Key Lime Ginger Doodles + 5 Can’t Miss Cookie Links

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A change in perspective was all Ann needed.   As the plane hurdled down the runway, ascending through a layer of gauzy clouds reaching an abyss of pale blue nothingness Ann took a deep breath then expelled the air from her lungs bit by bit.  It hurt to breathe so slowly, it hurt to be quiet, to silence her breath so no evidence of relief was obvious to the couple seated next to her.  She did it anyway.

Four hours later she was in a different time zone, breathing thinner air while standing on an empty train platform.  Waiting.  Ann could feel the strength of the mountain sun on her pale Northeast skin.  She thought for sure the tan, athletic woman sitting on the bench could hear her skin sizzle, as if announcing I’m not from here.  This feeling unsettled Ann.  She liked to blend in.

The train pulled into the station making no sound as it came to a stop.  The doors opened with ease.  No one rushed out or pushed her aside, swatting at her like a fly.  Inside the train smelled fresh with no hint of old urine or forgotten food containers, a welcome change to the trains she knew at home.  Ann chose the window seat.

[Always choose the window seat.  His simple instructions resonated with Ann.  Most of the advice she received from well-meaning friends and lovers caused her belly to burn, her jaw to tighten as if Ann’s body knew before her mind she would never take their advice anyway.]

She plopped down in seat, rearranged her shirt, pulled on her too tight jeans until satisfied and somewhat comfortable.  Across the isle three women from Minnesota, friends, chatted about margaritas, Mexican food they couldn’t wait to devour and the Zach Brown concert they would attend with full bellies and foggy brains.  Ann listened to them chat for a while, a little jealous of their intimacy, yet relieved to be alone. Unrecognizable in a city she barely knew.  Free.  And when one of the women turned and smiled at Ann, a gesture of kindness to most, Ann turned and faced the window.  The stranger’s smile seemed to say I see you, Ann.  The last thing she wanted today, and yet the only thing she wanted most days.  Careful what you wish for her mother said.  You just might get it.  Ann picked at her nail bed until it bled.

The train picked up speed and the station disappeared.  The land lay this way and that appearing painted and untouched.  Ann found the flat earth, dry and scorched from the sun, the sapphire sky, the still snow-covered Rockies in the distance disorienting.  It hurt to look at the mountains, to see something new and beautiful, after so many years of the same.  The mountains have a funny way of drawing you back to yourself when you have strayed too far. 

Ann put on her sunglasses, hoping her eyes would stop aching.  Soon her stop would be announced.  She would exit the train, breathe in the mountain air.  Across the tracks her sister, Gracie, would be waiting for her, eager and beautiful in the world she created thousands of miles away from Ann.  They would hug.  Gracie’s hair would smell like the baked snickerdoodles they ate as kids, weed, and sweat from her morning run.  Ann relieved to be in her arms again would hug longer than expected.

All of this would happen or none of it.  Ann hadn’t decided yet.

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Key Lime Ginger Doodles

Makes about 2 dozen cookies

Recipe adapted from BraveTart

Ingredients:

2 + 1/3 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 + ½ teaspoon ground ginger

1 ¼ cups sugar

2 sticks of unsalted butter, at room temperature

2 tablespoons of key lime juice

1 large egg

¼ cup raw sugar

½ cup confectioners’ sugar

1-2 tablespoons key lime juice or to taste

Pinch of salt

Directions for cookies:

Preheat the oven to 350F.  Line two baking sheets with parchment paper.  Set aside.

Whisk together flour, salt, baking powder and ginger in a medium bowl.   Set aside.

Using a stand mixer fitted with a paddle attachment beat on medium speed the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula once or twice.  Reduce speed and add the egg.  Mix on medium speed until combined.  Next add the key lime juice.  The mixture may curdle but don’t worry it will come back together!  Reduce the speed and add the dry ingredients.  Mix on low-speed until just combined.

Use a cookie scoop (I used a medium scoop or 1+1/2 tablespoon scoop) to form round balls.  Roll the balls in the raw sugar.  Divide the dough between the two cookie sheets, twelve cookies per baking sheet.   Bake the cookies until puffy and lightly golden brown, about 8 minutes.  (Be sure not to over bake so check at 6 minutes!)  Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies cool, make the key lime icing.  In a small bowl mix together the confectioners’ sugar, key lime juice and salt until completely smooth.  Add more juice if needed.  Add more sugar for desired consistency, if needed.   Set aside.

Once the cookies are completely cool, decorate with key lime icing as desired.  Enjoy!

***Cookies taste best the day they are made but will last in air-tight container at room temperature for up to 2 days.***

 

5 Can’t Miss Cookie Links

Looking for a unique spin on a shortbread cookie? Check out Food 52s honey-butter chip shortbread cookie recipe. Honey, butter and potato chips? How can you go wrong!

Vegan shortbread cookies do exist.  Head to Love & Lemons for their vegan almond shortbread cookie recipe.

I love chocolate and ginger together especially in cookie form.  Head to i am baker and check out Amanda’s chocolate caramel ginger cookie recipe.  Don’t wait until the holidays to make them!

Celebrate summer with mojito cookie bars! Go Bold with Butter has the recipe for you.  Check it out!

S’mores cookies by Sweet Paul magazine claims to be better than sex.  Curious?  Head here for the recipe.

 

 

Pineapple Coconut Granola Biscotti + 5 Biscotti Links!

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Ann drove away from her childhood home knowing two things: her mother would be dead soon and her marriage was over.  The sudden clarity of her situation sucked all of the air right out of her dirty, crumb covered car.  She thought of pulling over, taking a minute, breathing but there was no time for something so self-serving.  School would be out soon.  The kids expected her, as they did every weekday after school.  She didn’t want to disappoint them.  [Disappointment would come soon enough.} So Ann drove with the window down taking in big gulps of the damp, early spring air, her fingertips turning white as she gripped the steering wheel as if gripping the wheel hard enough would somehow change the direction of her life.

Ann reached a stop sign just as the sun split the clouds.  She glanced at her dry, pale hands, spun her mother’s sixty-nine-year-old engagement ring which sat nestled underneath her own wedding band.  Every spin reminding her that Tess had been married for sixty-two years, fifty years longer than Anne’s volatile marriage to David.  She resented her mother’s successful marriage.  Tess had always been a difficult and demanding woman, putting her needs far above Ann and her father.  And yet, William adored Tess.  [William’s one indiscretion early in their marriage, followed by a mysterious tire slashing and a six-month stint at a local apartment complex changed the trajectory of his married life.  His daughter, too young to remember, would see a devoted husband. A doormat if she was being more honest.  William saw survival.]

Ann never understood her mother, nor, did she care to look closer at Tess.  And just to piss Tess off, Ann chose to be accommodating, easy-going.  She twisted herself like a noodle fitting into the crevices of others, never understanding the more she let go, the more she lost.  By the time she met David, Anne was like a patched quilt, mismatched bits and pieces, thoughts, likes, and dislikes of all she had encountered sewn together forming an unknown woman.

And now?  Anne liked what David liked.  His thoughts were her thoughts.  Ann’s every imaginable need or desire mirrored David’s.  She felt content in his image.  Until that morning she thought for the first time, Tess will be dead soon. [Relief flushed her cheeks.]  Until some hour later that morning she watched her kids nibble on the biscotti she had made the day before, their heads bowed down, barely looking at her as she gave her husband, their father, a perfunctory kiss goodbye.

[What do they see when they look at me? They saw a lost woman. 

Ann would never know this harsh truth.  A blessing and a curse.] 

Ann’s belly tightened.  She felt beads of sweat under her sagging breasts and acid in her throat.  She stared at her children and wondered if her own mother ever felt so invisible.  Did it matter if she had?  Would it have changed anything for Tess?

 “Mama?”

“Time to get dressed.”

The day would start the same, the day would end the same, and in between, Anne would make a decision.  There was no good decision or bad decision, just a choice which led to a path and all that followed.

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Pineapple Coconut Granola Biscotti

Makes about 36 cookies

Recipe adapted from Smitten Kitchen

Ingredients:

1 cup unbleached, all-purpose flour plus more for rolling out

1 + 1/2 cups rolled oats plus 2 tablespoons

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, melted

1/4 cup raw sugar or granulated (I used raw sugar.)

1/4 light brown sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup unsweetened, shredded coconut

1 cup dried sweetened pineapple, chopped into small pieces

zest of 1 orange

1 egg white

Directions:

Using a small bowl, mix together the flour, rolled oats, baking powder, baking soda, and salt.  Grab a large bowl.  Add the melted butter and sugars.  Whisk well.  Add the eggs, vanilla, and orange zest and whisk until well combined.   Stir in all of the dry ingredients.  The batter will be stiff.

Preheat the oven to 325F.  Like a baking sheet with parchment paper and set aside.  Put a bit of flour on your hands and on a clean countertop.  Roll half of the dough into a log about 12-14 inches long.  Transfer dough to prepared baking sheet.  Pat and roll log until it becomes more oval-shaped.  Repeat this process with the second half of the dough.  Beat egg white until foamy.  Using a pastry brush, cover the dough logs with the whipped egg white.  Bake until beginning to crack and turn golden brown, 20-30 minutes.  (Check at 20 minutes!  I baked the dough for closer to 30 minutes.)

Allow to cool completely, about 1 hour.  Using a serrated knife gently cut the biscotti on the bias into 1/2 inch slices.  Spread out cut biscotti on the prepared baking sheet in a single layer.  Bake for another 20 minutes.  Cool for a few minutes after removing from the oven, then allow to cool completely on a wire rack.

Store biscotti in an air-tight container at room temperature for up to two weeks.  Enjoy!

5 Biscotti Links To Check Out!

Celebrate a friend’s birthday this year with funfetti biscotti.  Molly Yeh from My Name is Yeh has the recipe for you.  Check it out!

Looking to bake something sweet and bright to lighten up a gray spring day? Check out King Arthur Flour’s lemon almond biscotti or Vegetarian Ventures citrus biscotti with hibiscus glaze. 

Craving chocolate? Me too.  Once Upon A Chef has a recipe for a double chocolate biscotti that is making my mouth water!

If you prefer savory over sweet, check out Molly Yeh’s parmesan rosemary biscotti.  I bet it pairs well with a nice glass of white wine and a sunny, seventy-degree day.

Double Chocolate Tahini Cookies + 5 Tahini Dessert Recipes

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“Put down the weight of your aloneness and ease into
the conversation.  The kettle is singing
even as it pours you a drink, the cooking pots
have left their arrogant aloofness and
seen the good in you at last. All the birds
and creatures of the world are unutterably
themselves. Everything is waiting for you.”   
David Whyte Everything is Waiting for You

 

She knows me.  All of the beautiful, funny, ugly parts of me.  She sees my life now, not as the whole picture, but a small piece of the story.  A friendship like that is a lifeline when the world seems unrelenting.  So, it would seem shocking to think I almost didn’t answer her call the other afternoon.

Cut the rope and let me drift out to sea.  No!  She screams.  You drift away and we are both lost.  

I stared at my phone, picked up on the fifth ring.  A quiet “hi” and “how are you, Kel?” Twenty-three years of her voice, a “hi”, a simple question; she is as comforting to me as anything I have ever known.  Words came, trickling, one after another to her, an inlet discovered just in time.

My son’s recent Autism diagnosis had muted my words, left my mind torpid, my heart divided. Relief and sadness intertwined, choking my voice.  I needed space, a dark cave, time.  And she knew all of this because she fights the same beast, she wears the same albatross around her neck.  Though our conversation was brief, I felt better than I had in months.  Something in me cracked, revealing a sliver of light.  And then.  Gratitude and love followed, marching ferociously back, surrounding me.  [You are not alone!  You. Are. Not. Alone!]  If I were a religious woman I may have fallen on my knees, given thanks to him/her for the blessing of this friendship.  But I am not.  Instead, I picked my kids up from school, made a batch of cookies and poured myself a glass of wine.

Double Chocolate Tahini Cookies

Savory tahini replaces peanut butter and pairs perfectly with chocolate in this traditional cookie recipe

recipe adapted from Smitten Kitchen’s peanut butter cookies

Makes 3 dozen (using a 2 tablespoon cookie scoop)

Ingredients:

1 + 1/4 cup unbleached, all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1 cup light roasted tahini,  at room temperature (be sure to mix in the oil well before measuring)

3/4 cup sugar

1/2 cup firmly packed dark brown sugar

1 large egg

1 tablespoon of milk

2 teaspoons vanilla

1/2 cup semi-sweet chocolate chips, melted

1/2 cup dark chocolate chips (or semi-sweet)

raw sugar and festive decorations for sprinkling, optional but adds a yummy crunch

Directions:

Pre-heat the oven to 350F.  Line two cookie sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside. Slowly, melt the 1/2 cup of semi-sweet chocolate chips on the stove top or in the microwave.  Set aside.

Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the butter and tahini until smooth, about 3 minutes.  Add sugar and dark brown sugar.  Beat until fluffy, about 3 more minutes.  Add the milk and vanilla extract.  Add melted chocolate.  Scrape the bottom and sides of the bowl with a spatula to make sure everything is well incorporated.  Add the flour and mix until well combined.  Lastly, stir in the dark chocolate chips.

Place raw sugar and/or decorative sprinkles on a plate.  Using a 2 tablespoon cookie scoop, place cookie balls in sugar, roll around and cover completely.  Place on prepared baking sheet.  Gently, make a cross-hatch pattern with a fork on each cookie or lightly press on the cookies with an off-set spatula.  ( I used an offset spatula.)

Bake the cookies for about 12 minutes.  Be sure not to over bake! The cookies may look under baked, but as long as they are puffed and just set at the edges you are all set!  Allow the cookies to cool on the pan for 5 minutes, then remove and place on a wire rack to cool completely.  Cookies will last in an air-tight container, at room temperature, for 2 days.  Enjoy!

5 Tahini Dessert Recipe You Must Check Out!

Molly Yeh’s chocolate tahini cake with rosemary buttercream is stunning and sounds delicious.  Check it out here!

Chocolate tahini cake two ways, curious?  The Brick Kitchen has the recipe for you.

Tis’ the season for cookies so add something new to your Christmas cookie plater this year with NYT’s salted tahini chocolate chip cookies and A Cozy Kitchen’s tahini concord grape thumbprint cookies.

If quick breads are your go to when it comes to holiday baking, check out my recipe for tahini chocolate chip banana bread.  It is delicious!

Chocolate Dipped Rosemary Butter Cookies + 5 Can’t Miss Holiday Cookie Links

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Do you know 2am?  I’m guessing, yes.  You see the pitch-dark shadows, you hear creaking pipes.  Nearby deep,heavy breaths attempt to lull you to…sleep.  And yet.  One side proves as uncomfortable as the other, stomach, back, side again.  Round and round you go. Thoughts simultaneously occur, then evaporate into the cool night air, as if never thought.

Do not believe everything you tell  yourself late at night.  [Who said this?]   But, you do.  And then you carry them around with like a small child, tending to their needs.  They don’t need you. The people in this house/home, they need you.  

So, you drag your weary body out of bed, walk around a bit, looking for answers in another room.  [Cold floor meets warm feet, shocking you from the bottom to the top, leaving goosebumps on your bare arms.  Shiver followed by a longing for the bed that provides no respite.]  Answers are not found.

What’s the alternative?  Return.  Try again.  This time…

The god awful bed you curse at 2:37am welcomes you back like desperate lover.  You give in, conceding, this time, because a bit of comfort and rest is better than none at all.

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Chocolate Dipped Rosemary Butter Cookies

A savory, sweet, even floral cookie with a crunchy exterior meets chocolate and falls in love.  Cookie conceived at 2am.

Makes about 2 dozen

Butter Cookie Recipe adapted from Epicurious

Ingredients:

2 cups of all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

2 sticks or 1 cup unsalted butter, at room temperature ( I used Plugra Butter)

1 cup sugar

1 large egg

1 + 1/2 teaspoon vanilla

1 tablespoon finely chopped fresh rosemary

1 cup semi-sweet chocolate chips, melted

1 egg white

4 tablespoon raw sugar

festive sprinkles for decorating, optional

2 inch round cookie cutter, optional

Directions:

Using a medium bowl, whisk together flour, salt and baking powder.  Set aside.

Using a stand mixer with a paddle attachment or an electric mixer, beat butter until light and fluffy.  Add sugar and continue to beat for about 5 minutes, scraping down the sides and bottom once or twice.  Add the egg and vanilla and beat until well combined.

Slowly add the flour, beating until the dough just comes together.

Place the dough on a large piece of plastic wrap and press into a 8 inch circle.  Chill the dough for at least 4 hours or overnight.

When ready to bake, pre-heat your oven to 375F.  Line two baking sheets with parchment paper.  Set aside.  Place chilled cookie dough on a lightly floured piece of parchment paper.  Lightly flour rolling-pin and roll out dough to 1/4 inch thick.

Using a 2 inch round cookie cutter, cut out cookies and place on prepared baking sheets. (If cookies become difficult to cut out, freeze dough for 15 minutes, then proceed.)  Brush cookies with egg white and sprinkle with raw sugar.  Bake until puffed and golden brown at the edges, about  10-12 minutes.   Allow to cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling,  gently melt chocolate chips on the stove-top or in the microwave.

Once cookies are cool, dip in melted chocolate and place on a wire rack set inside a baking sheet lined with parchment paper.  Add festive sprinkles to chocolate, if desired.  Enjoy!

*Cookies will last up to 5 days.  Store in an air-tight container at room temperature.*

5 Can’t Miss Cookie Links for the Holidays

If you are a fan on linzer cookies, head to The Whole Bite for a chocolate linzer cookie recipe with dulce de leche.   I love this twist on a classic!

Still craving all things pumpkin?  Satisfy your craving with a batch of pumpkin cookies with brown sugar frosting.  Head to Creme de la Crumb for the recipe.

Crackle cookies are always a hit the holiday cookie swap.  Check out She Wears Many Hats double chocolate crackle cookie recipe.  Yum!

Have you ever tried an alfajore cookie?  I have the recipe for you.

This is a chocolaty twist on my favorite holiday cookie.  Check out the recipe here.

Chocolate Chip Granola Cookies + 5 Bake Sale Hits For the School Year

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My sister took refuge in baking long before I joined her.  While I retreated from our volatile family life with a book in hand, she baked.  Chocolate chip cookies, dozens at a time, made in our grandmother’s no frills kitchen.  And when my grandmother chirped “chocolate chip cookies again?!”, both a question and a criticism, she remained intent on producing another dozen of warm, gooey, crisp chocolate chip cookies.  Unwavering and focused at just 10 years of age.

Flour, baking soda, salt set aside in a small, banged up metal bowl.  Butter, sugar, eggs and vanilla mixed in a large, partially chipped glass bowl until fluffy, while a timeworn  hand-held mixer rested on a white and gold-speckled Formica countertop.  Ten year old hands eager to the add the chocolate chips and sample the raw dough.

She immersed herself in a simple formula, soothed by nearly the same, pleasing results every time.  Her quiet, almost mechanical process allowed for an escape from our uncertain reality.  Just three years her senior, I admired her peaceful focus from a distance, unable (or unwilling) to fully understand it.  And though I enjoyed every sweet bite, dozens after dozens, I never asked “chocolate chip cookies again?”  Unspoken air and a smile were enough.

Twenty-five years later and I bake for the same reasons she began baking: a refuge from that which we cannot control.  I should thank her.  And yet, once again, unspoken air and a smile seem to be enough.

Chocolate Chip Granola Cookies

A crisp and light chocolate chip cookie with the addition of a nut-free granola makes for a fun twist on a classic combo!

recipe adapted from Brown Eyed Baker Levain Chocolate Chip Cookies

makes 2 dozen

Ingredients:

3 cups of bread flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup or 2 sticks, unsalted butter, cold and cut into chunks

3/4 cup light brown sugar

1/2 sugar

2 eggs, cold

1 tablespoon of milk (any kind)

2 teaspoon vanilla extract

1 + 1/2 cups dark chocolate chips

1 cup of granola (Your favorite recipe, store-bought or the recipe listed below)

Directions:

Line two baking sheets with parchment paper and set aside.

Grab a medium bowl and whisk together the flour, baking powder, baking soda and salt; set aside.

Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat the butter at medium speed until it comes together as one.  Add brown sugar and granulated sugar and beat for an additional 5 minutes.  Add the eggs, one at a time, scraping down the sides and bottom of the bowl with a spatula after each addition.  Add the vanilla.  Reduce the speed to low and add the flour and 1 tablespoon of milk.  Do not over mix!  Stir in granola and chocolate chips.  Place dough in an air-tight container and refrigerate for at least 30 minutes or overnight.

When ready to bake, pre-heat the oven to 375F.  Scoop out a 1/4 cup of cookie dough with your hands and roughly shape it into a ball. Place on prepared baking sheet, leaving about an inch between each cookie.  Continue with remaining dough.  Bake until a light golden brown, about 18-20 minutes.  Cool on the baking sheet for 5 minutes and then place on a wire rack to cool completely.  Cookies stored in an air-tight container will last up to 2 days.  I think these cookies are best the day they are made.  Serve with a cold glass of milk.  Enjoy!

Nut-free Granola

recipe adapted from Cookie + Kate’s Healthy Granola

makes about 6 cups

Ingredients:

4 cups old fashion oats

1 teaspoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 cup millet, rinsed

1/2 wheat germ

1/2 cup olive oil

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

Directions:

Pre-heat the oven 350F.  Line a baking sheet with parchment paper.  In a large bowl combine, oats, salt, cinnamon, ginger, nutmeg, millet and wheat germ.  Add the oil, maple syrup and vanilla.  Stir until every oat is covered in the oil and maple syrup.

Spread granola evenly across prepared baking sheet.  Bake until golden brown, about 20-25 minutes.  Allow the granola to cool completely, undisturbed,  on the sheet pan.  Break into chunks and store in an air-tight container at room temperature for up to 2 weeks.  Enjoy!

5 Bake Sale Hits You Should Check Out!

Looking for a gluten-free cookie option for your next bake-sale?  Head to My Gluten-Free Kitchen for a chewy chocolate chip cookie recipe that will win the hearts of all kids.

Brownies are always a hit.  Head to Alexandra’s Kitchen for Fine Cooking’s rich, fudgy brownies recipe.

Cupcakes make people smile.  Head to Sweetest Kitchen for a chocolate cupcakes with fudge frosting recipe that is sure to pull in some fast cash!

Sugar cookie bars with lemon cream cheese frosting.  Just make them.  Head to Two Peas and Their Pod for the recipe.

Check out Baked By Rachel’s snickerdoodle blondie bars.  They are on my must make list!

 

 

 

Molasses Crinkle Cookies + 5 Classic Cookie Links

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When I asked Bubba if I should make molasses crinkle cookies or cranberry shortbread he said without a hint of hesitation: molasses crinkle cookies.  I had pinned him as a shortbread guy.  9 Years of marriage, 13 years of dating, 3 kids, multiple moves and I still don’t know him. Ok, scratch that.  I know him, but I guess he occasionally surprises me, mainly when it comes to his food preferences.  Not so long ago my man refused to eat blue cheese.  He thought soup was gross.  He preferred chocolate or any kind of ice cream over the most tempting confections. And when it comes to cookies: chocolate chip or his mother’s famous cherry winks.

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They say you become more stuck in your ways as time passes.  Not true for Bubba.  He may have just turned forty-something, but he seems more willing than ever to eat something new (new to him), including a molasses crinkle cookie.

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Soft and chewy, subtly spiced and perfectly sweet we are starting off the holiday season with a classic cookie…or a new temptation, depending on who eats them.  Enjoy!

Molasses Crinkle Cookies

recipe adapted from Betty Crocker’s Picture Cookbook

makes about 3 dozen

Ingredients:

3/4 cup unsalted butter

1 cup dark brown sugar

1 large egg

1/4 cup molasses (not black-strap)

1/2 teaspoon vanilla

2 + 1/4 cups unbleached all-purpose flour

2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup or so of raw sugar for coating

Directions:

Grab a medium size bowl and whisk together your dry ingredients: flour, baking soda, salt, cloves, cinnamon, ginger and nutmeg.  Set aside.  Line a baking sheet with parchment paper and set aside.

Using a stand mixer with a paddle attachment beat the butter and sugar until light and fluffy.  Next add the egg and beat until completely incorporated, scraping down the bowl once or twice with a rubber spatula.  Now add the molasses and vanilla.  Scrap down again before adding the dry ingredients.

Reduce the speed to low and add your dry ingredients.  Mix until just incorporated.  Chill the dough for about 30 minutes or overnight. **Dough will last for several days, refrigerated, in an air-tight container.**

Pre-heat your oven to 375.  Let dough sit at room temperature for about 15 minutes before spooning into rounded 2 inch balls.  Place 1/2 cup of raw sugar in a bowl.  Coat each cookie ball in the sugar and place on prepared baking sheet.   Bake for about 10-12 minutes.  Allow to cool completely on the baking sheet.  Enjoy! (Cookies will last in an air-tight container for up to 3 days.)

5 Classic Cookie Links!

Love a good snickerdoodle? Two Peas and Their Pod take it up a notch by dipping their snickerdoodles in white chocolate.  Check it out!

When I lived in the North End of Boston, an Italian bakery right next to my building made the most decadent seven layer bars.  Many a late, drunken nights I found myself going home with a seven layer bar in hand.  Averie Cooks’ soft and chewy seven layer magic bar cookies are making me long for those days and my twenty-something metabolism!

Sugar cookies are necessary during the holidays.  Head to Pastry Affair for a chocolate sugar cookie recipe.

Don’t let this holiday pass without making my frosted red velvet cookies or my lemon ricotta cookies.  I promise you they will be a hit!

Salted Lime Oatmeal White Chocolate Chip Cookies + 5 Delicious Oatmeal Cookie Links

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The flu hit our house last week and one by one we fell.  Before this unwelcomed visitor got the best of me, I made a batch of cookies hoping these crisp, salty/sweet treats might entice my little people to eat.  It worked.  Sitting in their pjs, flush with fever, hair unkempt, they each nibbled down a cookie.  “Mmm” and a thumbs up is all they could muster.  I didn’t expect anything more, just watching them eat again made me smile.

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I’m now recovering, slowly, from the flu.  I have a cup of lukewarm Echinacea tea sitting in front of me and a comfortable bed calling my nap name.  Attempts to write anything meaningful feel half-hearted, so for now I’ll rest.  Make these cookies, enjoy many, and share with friends and family.

Salted Lime Oatmeal White Chocolate Chip Cookies

Salty and sweet oatmeal cookies studded with white chocolate chips and paired with lime may just turn even the most devout dark chocolate lover! 

Recipe adapted from Smitten Kitchen

Makes about 2 dozen

Ingredients:

1 cup unbleached all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

14 tablespoons unsalted butter, softened

1 cup sugar

1/4 light brown sugar

1 large egg

zest of 1 lime

1 teaspoon of fresh lime juice

1/2 teaspoon vanilla extract

2 1/2 cups old-fashioned rolled oats

1 cup good-quality white chocolate chips or 6 ounces of a good-quality white chocolate bar, chopped

1/2 teaspoon of Maldon Sea Salt or Pink Himalayan Salt for sprinkling

Directions:

Pre-heat your oven to 350F.  Line 1 or 2 baking sheets with parchment paper and set aside.  Using a medium bowl whisk together flour, baking powder, baking soda and salt.  Set aside.

Next, zest your lime and using your fingers combine the lime zest with the white sugar.  Add sugar to stand mixer bowl.

Using a paddle attachment, beat butter and both sugars until light and fluffy, about 5 minutes scraping down the bowl once.  Add the egg, lime juice and vanilla and beat until combined.  Again, scrape the bowl making sure everything is well mixed.

Slowly add flour mixture and mix until just blended.  Add oats and white chocolate.  (I used Vermont Nut-Free white chocolate chips.)  Mix until thoroughly incorporated.

Using a medium cookie dough scoop (about 1 1/2 tablespoons) place dough on prepared baking sheets. Gently press down on each cookie ball until 3/4-inch thickness.  (I used my fingers, but the back of greased spoon will work as well.)

Sprinkle each cookie with a pinch of salt.

Bake for about 14-16 minutes or until the cookies are golden brown.  Allow to cool on the baking sheet on a wire rack.  Cookies will last for a couple of days in air-tight container, at room temperature.  Enjoy!

5 Delicious Oatmeal Cookie Links!

I made these oatmeal brown sugar cookies two years ago and still get requests for them!

A s’more +a kiss cookie + a chewy oatmeal cookie  = heaven.  Head to Cooking Classy for Jaclyn’s creative and delicious recipe.

Biscoff fan?  Check out Two Peas and Their Pod’s recipe for deep dish Biscoff oatmeal toffee cookies. Wow!

My chewy oatmeal ginger cookies remind me of our summer vacation in Little Compton, RI last year.  Thinking of warm memories on a zero degree day helps!

My favorite kind of oatmeal cookie doesn’t have raisins in it.  I prefer chocolate chips- two fantastic cookies in one!

Support YES as I run the Boston Marathon on Aril 20th. https://www.crowdrise.com/youthenrichmentboston2015/fundraiser/kellyfitzpatrick1 Thank you in advance for your kindness and generosity!