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.
Category Archives: Baking
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!
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.
I went back this week to the “Best of Fine Cooking – Chocolate” 2006 edition of Fine Cooking magazine and chose another recipe based purely on how badly I wanted to eat the photo on the page. These cookies are similar to the Chocolate Brownie Recipes from a month ago but with more of a normal cookie consistency and with walnuts instead of pecans. The title kind of gave that much away, but the most important part is that these cookies are deliciously rich and packed with chocolate.
First things first, many thanks to Leanne at Healthful Pursuit for this recipe, which I followed in substance if not exactly to the letter. Before moving to Canada I’d never heard of nanaimo bars but I wish I’d encountered them a long time ago. I put them somewhere between a chocolate bar and a brownie, with great potential for versatility on flavor, and I couldn’t pass up on the opportunity to take a shot at making my own.
The other thing they have great potential for is hitting various points for allergic or otherwise preferential dietary choices. The original recipe hit raw, vegan (and thus dairy-free), gluten-free, and no refined sugar, which is a remarkable feat, but I decided to take a swing at going for five points and added nut-free to the list.
The end result needs some work, but hey, that’s why I’m calling this one experimental!