Usually sending my husband to the grocery store is a potential danger. We often joke he will be likely to return home with five different kinds of mustard. But the other month, when I was feeling under the weather and cuddled up on the sofa with our dog, my husband did well with the shopping. Really good. He came home with a box of Swedish oatmeal sandwich cookies. Gille‘s double chocolate crisps, to be specific. That is when I knew what cookie I wanted to make for this year’s Food Blogger Cookie Swap. Continue reading →
I can’t even begin to express the delight I felt when I was browsing MeinCupcake.de’s online store and I saw that they offered a kit for making butter cookies with molded chocolate. Ever since I discovered Bahlsen’s Choco Leibniz from Germany and LU’s Petit écolier from France, I’ve been wanting to make these at home. But how? And, more importantly, what are they called?! At one point, my husband had wild plans to have a special mold made so that I could make them. Well, that problem is now solved: there’s a kit for that. Continue reading →
I don’t know about you, but we’re still finishing up Christmas cookies. It’s amazing how long those things last. I ended up making four different varieties this year. Two old favorites: chocolate chip cookies and Linzer cookies with pomegranate and raspberry filling. Plus two types I simply wanted to try and thought the holidays made a wonderful excuse: chocolate madeleines and miniature gingerbread financiers. Both of the “new” recipes came from The Secrets of Baking by Sherry Yard. It’s a book I can’t recommend enough.
While I don’t really believe in making New Year’s resolutions, I’ve already promised myself I’m going to simplify my holiday baking next year. The last thing anyone needs around the holidays is more cookies. Next year, I’m determined to only make the chocolate chip and the Linzer cookies. We’ll see if I actually follow through…
What cookies or other special baking did you do this year?
Biscotti: it’s another one you can chalk up to the I’ve Never Had It So I Will Make It category. And so I did. After eying the recipe as a possibility for the Great Food Blogger Cookie Swap I ended up putting the biscotti off. Instead, I made a double batch. I gave some to a friend. I took some into work for my coworkers. Of course, we kept a small amount for ourselves, too. Of course!
It took me forever to figure out what I was going to make for this year’s Great Food Blogger Cookie Swap. Last year I made Heidesand mit Meersalz, a delicious German shortbread cookie. This year I was all ready to make chocolate biscotti because, honestly, I’d never eaten biscotti before. Then at the last minute I found a recipe on Backen macht glücklich. The photos looked too good to pass up. So it was decided. This year I was going to make Weihnachtsbusserl (Christmas Kisses). Continue reading →
Every time I eat a cookie I bought at the store I feel slightly guilty. I could just as easily make cookies at home that would, probably, be healthier. Although a more appropriate way to phrase it might be “not as bad for me”. Plus homemade cookies are definitely tastier. But just like everything else, there just doesn’t seem to be enough time in the day. I finally found some time to try making homemade Milano cookies though. And while they’re not quite the same, they certainly disappeared quickly. Continue reading →
After my first experience making French macarons — in which I got about 50% success — I decided I wanted another go. They really weren’t that difficult to make and the possibility of flavor combinations seems endless. French macaron attempt #2: Matcha green tea French macarons with milk chocolate ganache. Didn’t take long to get me overly confident, now did it? Continue reading →
There are pluses and minuses of living in, seemingly, nowhere. There’s the quiet. There’s the privacy. There’s the fact that we are lucky enough to have enough of a yard to have space for a vegetable garden and the dog to run around and the ability to attract and see birds and other animals. But there are certain “special” things that we don’t have that I wish we did. For example, a bakery with more specialized and fancy pastries. With no easy access to French macarons, I was “forced” to try my hand at them. Continue reading →
There was this one time, several years ago, that I went to visit a friend for lunch before she moved across the country. We hung out and then she accompanied me to Chinatown where I think we went in every grocery store in the neighborhood in search of matcha green tea powder. I had seen a recipe for matcha green tea cream cheese frosting and decided I had to try it. That’s when cupcakes were all the rage. (Yeah, I said it: were.) Every employee of every shop we went in looked at me like I was crazy when I described what I was looking for. Finally, I settled on a matcha drink mix. It had some added sugar in it but it was close enough. That frosting was pretty good though…
Ever since I saw the recipe for Matcha Almond Shortbread I’ve been having wild fantasies. They look like the perfect cookie to accompany a cup of tea — green or otherwise. And the addition of the Matcha green tea flavor is a great twist that I was eager to try. And wouldn’t you know it. You can buy matcha powder in your regular grocery store now. It’s not cheap but you don’t need a lot in order to get the benefits. Continue reading →
I found out about The Great Food Blogger Cookie Swap not long after it occurred last year for the first time. When it was announced for this year, I figured it could be fun and it’d be worth a shot. It’s always stressful when you’re baking for other people. You can’t help but think about what they’ll think. You hope they think it looks nice and tastes great. I knew if I was going to do the cookie swap I wanted to do something original. After lots of internet searching I decided on a recipe I found on Brigitte magazine’s website for Heidesand mit Meersalz. Continue reading →
At some point after I started this blog and started baking on a semi-regular basis, my parents mentioned something I never knew. They had my grandfather’s handwritten recipe notebook. I knew he had been a baker when my dad was growing up but I had no idea that a notebook existed. In all honesty it’s not the Holy Grail of family heirlooms: it’s modest and simple. And somehow that seems just right. Because he was a baker by profession, with his own bakery in the late 1940s, all of the recipes are for production of very large quantities. My parents said they’d tried scaling down one of the recipes at one point but hadn’t had success. And being the daughter that I am, I ignored them and decided I could do better. Continue reading →