Back in April I attempted to make nanaimo bars by taking Leanne’s recipe from Healthful Pursuit and changing a significant number of the ingredients. Perhaps not surprisingly that didn’t work out so well and I’ve been meaning to try again but stay closer to the original recipe. I’m happy to report that my second attempt worked much better!
Author Archives: Daniel Gow
For September’s first recipe I tried something a little different to my usual buttery drop cookies with a recipe from “The Cook’s Encyclopedia of Cookies” by Hilaire Walden. These amaretti are almond flour cookies, thus implicitly gluten-free, and contain no butter. By weight they are primarily made up of almond flour and sugar so they taste pretty good, too. The ambitious part for me was beating egg whites for the base, generally one of the more delicate tasks in baking, but I’m happy to report that it worked out just fine and I wound up with some delightful cookies.
Back in April when I made the Double Chocolate Walnut Cookies from the “Best of Fine Cooking – Chocolate” 2006 edition of Fine Cooking magazine it occurred to me that those cookies would make a really good white chocolate and macadamia nut cookie. That quasi-tropical combination is one I’m always fond of but at the time I didn’t have white chocolate chips or macadamia nuts on hand. When I went shopping for ingredients for this month’s White Chocolate Apricot Macadamia Cookies I bought a few too many of both white chocolate chips and macadamia nuts and so the obvious thing to do was make some double chocolate macadamia cookies!
The first new recipe for August is courtesy of Natashia Bevilacqua at Food on Paper, all the way from Australia! I originally found this recipe back in May when I was looking for something to do with apricots and white chocolate, which lead me to the White Chocolate Apricot Oatmeal Cookies. Natashia’s Apricot, White Chocolate and Macadamia Cookies have been on my to-bake list ever since, and I’m glad that I finally got around to making them!
Towards the end of May I baked some delightfully chewy, not overly sweet, Oat Chocolate Chip Cookies, courtesy of “The Clever Cook“, by Lucy Doncaster. The first batch made a lot of cookies, roughly four dozen, but it wasn’t quite enough for what I was baking for. Two full batches would’ve been far too many so on a whim I halved the second batch, put one half in the fridge to chill for an hour before baking, and put the other half in the freezer.
There are general rules to follow about freezing cookie dough with respect to what ingredients you should and shouldn’t freeze. I don’t happen to know what those rules are, I just know that they’re out there, and I didn’t bother to look them up before freezing the Oat Chocolate Chip Cookie dough. Thus, this became an experiment!
To prepare the dough for the freezer I formed it into a roll, imagining myself slicing off even portions and placing them straight onto a lined baking sheet, much like the pre-made cookie dough you can often find in the same aisle of the supermarket that has biscuits and other pastry dough in ready-to-go tubes. I then carefully wrapped the roll in a couple of layers of plastic wrap, being mindful to push as much air out as possible, and popped it in the freezer. Two months and a couple of days later I took the dough out and put it in the fridge to thaw for 48 hours before the unwrapping and baking began.
Continuing on the theme of caramel after the Double Chocolate Butterscotch Cookies, this week’s recipe comes from Maria and Josh over at Two Peas and Their Pod. I came across their recipe for Salted Caramel Chocolate Chip Cookies before making the butterscotch cookies, but I’d had some trouble finding caramel chips. Butterscotch chips were not a problem, they were readily available at the supermarket alongside the chocolate chips, but caramel was nowhere to be found in my area and this is a disparity that I think needs serious correcting. In lieu of buying larger caramels and chopping them into pieces I made the butterscotch cookies, which were superb in their own right, and tracked down the caramel chips at a Target as per Maria and Josh’s suggestion. That is still so far the only place I have seen them so I stocked up because I am sure to make these cookies again.
This week’s recipe is courtesy of Stephanie at Back for Seconds, where her Double Chocolate Butterscotch Cookies are a recent addition to a recipe collection packed with great ideas and some amazing photographs that will capture any chocolate lover’s attention. You should definitely browse through her recipes, just give yourself plenty of time!
It’s about time I posted up my favorite cookie recipe, which comes from Ellen Brown’s book, “Gluten-Free Christmas Cookies“.
There are a lot of reasons these cookies are my favorite. First of all there’s the obvious “triple chocolate” part which implies that they are amazing, and they live up to this wholeheartedly. On texture they’re very similar to the Chocolate Brownie Cookies and thus similarly walk that great line between cookie and brownie. I don’t chop the hazelnuts particularly finely so you get a lot of satisfying crunch, and the chocolate flavor lingers so they are very satisfying.
May is apparently oatmeal cookie month, at least for me! I found this week’s recipe in “The Clever Cook“, by Lucy Doncaster, which is a wonderful cookbook that I can spend far too much time with just staring at the pictures. So I though I’d make some of my own!
After making the Double Chocolate Walnut Cookies the other day and wishing I had white chocolate chips and macadamia nuts to fill them with, I was left with a hankering for baking something that involved white chocolate. At some point along the way apricots worked their way in there as well. So I asked the internet for “white chocolate apricot recipes” and wound up with a variety of options; lots of cookies, several scones, and a mini-muffin recipe that I’ve saved away to try later.
The one that caught my attention the most was a recipe from Hershey’s. As evidenced by the recipes I’ve written up here so far, I like chocolate, and since they’re are a company that makes chocolate, this seemed like a natural choice.