Just Laying Around

Don't worry, I do realize Easter's over, and no, I wish I was just laying around lately. I've seen recipes for Momofuku's infamous compost cookie lurking around the last year or so. When I saw them originally I was amused at the novelty, but never got around to trying them. I haven't been to New York since I was a sophomore in high school, which is to say it was a little before Mr.David Chang's time, so, although I love the salty sweet combination, I had never experienced said cookie and was just never motivated to try to make them.

But. While taking a break from writing, reading, and staying awake during my own lectures about the joys of business letters, I came across another version of it from one of my favorite bloggers, and thought, wouldn't that be a fun break to take with some Easter candy. Then Easter came and went (hope everyone had a wonderful holiday by the way). No time for said break. A week of half-off stale Peeps and Easter candy passed. No break. And another...

Luckily for me however, I have the sweetest husband who spent the better part of his day off this week proof reading and editing one of my drafts, leaving me time to bake and blog and say hello. As I headed to the store, passing the coffee shop that has become my permanent reading writing space for the month, I remembered wanting to try these, but felt quite certain no gimmicky deeply-discounted Easter treats would be left. To my surprise though, I did indeed find some left over Easter candy. COOKIE TIME!!

But nonetheless, just in case you aren't familiar with the cookie, the idea is that you throw whatever ingredients you have around (half salty, half sweet), into a very sweet dough, half salty ingredients, half sweet. For mine, I grabbed four different "eggs" filled with candies, that conveniently hold about 1/4 a cup each. Two were pastel M&M's, one with Milk Chocolate eggs, and one with Starburst jelly beans. The chocolate was kind of an obvious choice, other than the candy coating on the eggs being ridiculously hard to try to cut in half. I was torn between peeps and jelly beans to highlight the latent Eater status of the cookie. But then I remembered one of my roomates as an undergrad blowing up discounted post-Easter Peeps in the microwave. I realize its probably totally different, but went with jelly beans nonetheless. I'm not a huge jelly bean fan, but I was hoping by choosing the fruity flavored Starburst ones that I remember my grandmother loved, and the absence of the licorice flavored black beans of death would work well. The salty part was a little trickier. We never have chips or snack food in the house. If we want tortilla chips, nine times out of ten we bake some using corn tortillas. I didn't want to buy three bags or boxes and use only half, but I still wanted some variety of textures (most people use a combination of chips, pretzels and cracker). I ended up opting for a bag of Chex Mix and just crushing it all up as best I could. It worked.

We have yet to purchase or check-out David Chang's book yet, so I don't have the actual recipe. Looking through a bunch of blogs, I found a ton of variations; some much more complicated; some for people trying to make a harder/softer version. Our preference is a softer cookie, which is what you'll get following something like this:.

Compost Cookie
3/4 Cup Butter
3/4 Cup Dark Brown Sugar
1/4 Cup White Sugar
1 Egg
1 Tbsp Vanilla
1-1/2 Cup All Purpose Flour
1/2 Cup Whole Wheat Pastry Flour
1 Tsp Baking Soda
1-1/2 Cups Crushed Salty Ingredients
1 Cup Sweet Ingredients
1. Preheat oven to 350.
2. Cream butter and sugars until pale brown and creamy. Add vanilla and egg, mix well until fluffy. 
3. In a separate bowl, combine flours and baking soda. Add salty and sweet ingredients to flours, mixing lightly to incorporate.
4. Add dry ingredient to wet. Stir to combine. Cover dough and refrigerate 10-15 minutes. Meanwhile, line baking sheet with non-stick mat or parchment paper.
5. Remove from fridge, drop by rounded tablespoons onto prepared baking sheet leaving 1 inch around. 
6. Bake 8-10 minutes until golden brown color. Remove from oven let cool 2-3 minutes. Let cookies cool completely on a cooling rack.

This is probably a much more timid first attempt, and although these are quite honestly the weirdest cookies I've ever made, I already have three much more daring and creative variations in mind to try. Not only should these work as a nice thank you for someone who you are deeply indebted to as I am, but would work well to get rid of any extra snacks or candy you may have laying around. Enjoy!

Zesty Winter Sweets

In case you haven't noticed, winter has seemed to hit everywhere a little harder this year. Last week, we were fortunate enough to receive a few feet of snow, enough to cancel class for the day and give me a chance to catch up. Thus, I don't mind the snow too much (probably because I don't  have to drive in it). Riding the bus, iPod playing, watching the snow is actually quite peaceful and calming.The inherent quiet and stillness that snow instills seems to me to be a nice reminder to just slow down and watch nature do its thing for a little while.

What can make the winter a little difficult though, is the gray skies that typically accompany the snow. They aren't just gray clouds, but instead an impenetrable gray that covers the sky. There, I think, lies the source of the infamous 'winter blahs.' While we've spent quite some time attributing this mysterious condition to the cold and combating it with soup, but this I decided to arm ourselves with a different, brighter approach.

While flipping through Dorrie Greenspan's Paris Sweets on my day off, I came across a bright recipe for lemon butter cookies that seemed like a perfect fit for the spring or summer. Initially, I thought I would tuck the recipe away for later use when it warms up. However after a weekend of sweet breakfast pastry baking expeditions, we happened to have a surplus of egg whites in the fridge, leading me to the idea for these bright, refreshing zingers to fight the winter blahs.

Winter snow, meet  spring time lemon zest. Make friends. 

The meringue is nothing spectacular, just your usually delicate puff of egg white sugar. The cookies are by themselves quite delicious (I added some extra zest to make them extra lemony), and I wrapped one log in wax paper and plastic and froze it for later use. Flavor wise, the meringue and extra lemony cookie balance together well, not a whole lot to say there. Texturally though, these little guys are incredible. As you bite into them, the cookie gives a nice crunch from the bottom, giving way to the soft chewy center of the cookie as the lemon taste invades your palate. Then, just before the lemon becomes too much,  the light airy meringue begins to into a sea of sweetness, complimenting and perfecting the taste of the lemon.

Whatever weather you happen to be experiencing this winter, I hope you'll give these a try to brighten up any winter blahs. And besides, when else do you get to use the weather as an excuse for making cookies!

Snow Capped Meringue Lemon Butter Cookies

Lemon Butter Cookies adapted from Paris Sweets

2 Stick Unsalted butter; room temperature

2/3 Cup Confectioners Sugar

1 Large Egg Yolk

Pinch of Salt

2 tsp Vanilla

Lemon Zest from Two Medium Lemon

2 tsp lemon juice

2 Cup All Purpose Flour

1.Combine butter and confectioners sugar and mix until smooth and silky. Add egg yolk, salt, vanilla and lemon zest; and juice, and continue mixing. Slowly add flour until just combined. /Divide in half. Roll each half into a ball. Place ball on piece of plastic wrap. Cover, and refrigerate 30 minutes.

2. Remove from fridge and roll into logs, between 1 and 1/1/2 inches thick. Wrap logs and chill for two hours.

3. Preheat oven to 350. Line two baking sheet with parchment paper.

*prepare meringue while oven preheats.*

4. Using a sharp knife, cut cookies from logs, about 1/4 inch thick. Place on baking sheet leaving 1/2" space.

5. Bake 8-10 minutes until cookies just begin to set (if not adding meringue, bake an additional 2-4 minutes).

6. Working quickly, remove cookies from oven. Carefully Pipe meringue swirls onto tops of cookies, making sure to keep meringue on the cookie, but getting as close to the edge as possible. (The warm cookie should help the bottom of the meringue to cook/set.

7. Place cookies back into warm oven. Cook for an additional 8-10 minutes or until meringue begins to set and brown. Remove from oven and carefully remove from pan. Allow to cool & enjoy!

Quick Meringue

4 Egg Whites

6 Tbsp Sugar

Using a clean, cool, glass or metal bowl, add egg whites. Beat until soft peaks begin to form. Slowly add sugar and continue beating until stiff peaks form and meringue is glossy. Carefully using a rubber spatula, add meringue into piping bag fitted with large tip. (Make enough meringue for 1/2 of butter cookie recipe.)

Cure for the Common Macaroon

Sometimes my curiosity gets the best of my cooking sense; it can turn out intriguingly well or unusually strange. It is kind of like fishing in a sense- despite the fact you have caught many fish in your life before and in the same spot with the same bait, when the slightest element is changed the whole trip, or dish in this sense, goes to pot. On the occasion of experimentation the other night when Dawn was grading papers, I looked through the cabinets to figure out what I could concoct cookie-wise. Dawn becomes a bit scared when I begin making unusual noises in the kitchen such as mincing objects that sound like they should not go into a certain dish, and this occasion was no different. I told Dawn before I searched through the cabinets that I wanted to make polenta pound cake to which she responded, "we don't need that much dessert."

After more brain storming I found white grits, shredded coconut, ginger root, and apple cider. A combination of ingredients seldom thought of together and you may be thinking it sounds rather hair brained yourself, yet the result is a sort of revamping of coconut macaroons from their mundane stupor. Life consists of juxtapositions and cooking is no different evidenced in the flavor profiles of sweet & sour, crispy & succulent, crunchy & gooey, and salty & sweet just to name a few. These cookies played on the crisp toasted coconut up against the moist grits livened by the fresh ginger. I will toast and grind some coriander when I make them again but for this experiment I used a pinch of cumin for earthiness. They say that curiosity killed the cat but in this case it turned out pretty well.

Ginger Coconut Macaroons

4 T. peeled pureed ginger

4 T. apple cider
1/2 t. cumin
3/4 C. white instant grits
1 3/4 C. water
1/2 tsp. plus 1 T. vanilla extract
5 T. all purpose flour
4 T. shredded coconut plus 1/3 C. for topping (all toasted)
1 T. balsamic vinegar for topping
1/3 C. dark brown sugar plus 1/4 C. for topping
1/2 tsp. baking soda
1/3 tsp. baking powder
1 egg

Preheat oven to 375 degrees. Toast grits until toasted corn aromas begin emanating and grits begin to become tan. Dump into microwave safe bowl with water and sugar and cook in microwave for two minute intervals, stirring to avoid clumps, until grits are cooked but still slightly soupy. Toast coconut in cast iron skillet until an amber hue. Remove grits from microwave and add cider, flour, ginger, coconut, cumin, and vanilla. Once mixture has cooled some add egg, baking soda, and baking powder. Scoop heaping tablespoons of mixture, which will be on the wet side, onto silicone baking sheet covered pan. Bake for approximately six to seven minutes.

While cookies are baking heat vanilla, balsamic, and sugar in small pan until thickened into a light syrup. Once cookies come out of the oven, while still hot, dip tops of cookies in syrup and into toasted coconut. Let cool and enjoy. 

Twice as Nice Cupcakes

Cookie dough is by far one of my biggest temptations. When I make cookies, the dough is often times more enjoyable in my opinion than the baked cookie and I'm not sure why. My favorite ice cream flavor is still chocolate chip cookie dough, and the cookie dough blasts they would have at sonic, or the dairy queen blizzard with brownie batter and cookie dough bits in it, sinful.To my utter enjoyment, when I arrived home Wednesday after an exhausting day and still somewhat in shock about Gourmet's closing, another blog that I follow and adore had a lovely recipe for cookie dough truffles (you should read her blog too, I find it very enjoyable).

I was planning to make the cookies and the cookie dough truffles that same evening to get over my midweek, colder weather's-a-coming blues, but for whatever reason ended up postponing it. Saturday, I was still thinking about making them to take over on Sunday to my parents. But then I was stuck in a quandary. My love for cookie dough is not unnatural, as my family loves cookies, to the point that an amazing disappearance of three or four dozen cookies in one afternoon (there are five of us) may or may not have occurred in the not too distant past. With that in mind though, I decided to nix the double cookie temptation route, and to use the cookie dough bits in a cupcake instead and see how they turned out.

I have to say, I was pretty happy with the way they turned out, and I heard no complaints, nor saw any left which I usually take to be a good sign. With the caramel frosting on the top, they very sweet, but still quite tasty!

Mini Cookie Dough  Truffles courtesy of Culinary Concoctions by Peabody  

¼  cup unsalted butter, at room temperature
½ cup packed brown sugar
½  tsp vanilla extract
pinch of salt
1 cup all-purpose flour
7 oz sweetened condensed milk
¼  cup mini chocolate chips

Cream together the butter and sugar until light and fluffy, about 3 minutes.Beat in vanilla.

Slowly add flour, alternating with condensed milk, beating well after each addition.

Add chocolate chips and blend until fully incorporated. Place into fridge for about 10 minutes  before rolling.

Shape balls into ¼ -inch balls and  lightly dust with flour to prevent from sticking (approx. 1 tbsp) and place into an air tight container. Freeze for at least three hours.

Rich Chocolate Cupcakes

6 ounces bittersweet chocolate

2 tbsp butter

1/2 cup sugar

2 eggs

2 egg yolks

2 tbsp triple sec, or Grand Marnier*

1/4 Cup Flour

 *Can substitute strongly brewed coffee as well

 Line 12-cup muffin pan with muffin papers.  In small heavy saucepan, melt chocolate and butter over medium-low heat, stirring until melted and smooth, about 1 minute. Remove saucepan from heat.

Beat  in sugar. Add eggs and egg yolks, one at a time, mixing well after each addition. Add liqueur and mix until thick ribbon falls when beaters or whisk are lifted.. Sift flour over over mixture and using a spatula, gently fold in flour. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes.

 Once ready, preheat oven to 400°F. Divide batter among cupcakes. Place on or two cookie dough truffles (depending on size) into the middle of the cupcake. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes.

These are pretty rich as I said, so if you want to stop here, they'll still be quite tasty, or you could simply serve them with some whipped cream. Or, you could keep reading and go all out!

Caramel Frosting

2 tbsp butter

3 tbsp heavy cream

1/2 Cup brown sugar

1 Cup powdered sugar

1/2 tsp vanilla

Melt butter over medium heat in heavy saucepan. Add cream and brown sugar when butter has just started to warm and melt. Mix well. Allow to boil for one minute.Remove from heat. Add 1/2 cup of powdered sugar and mix well. Allow to cool slightly (1-2 minutes) and add remaining powdered sugar and vanilla. If icing seems to stiff, add a small amount of milk or heavy cream. If mixture seems too runny, allow it to sit for a few minutes before stirring. If it still seems too runny, add a small amount of powdered sugar (although it sets up very quickly. Once icing is at a spreadable consistency pipe or ice cupcakes as soon as quickly as possible (as the icing sets up quickly once cooled).

Enjoy!!