cookie – The Culinary Chase http://theculinarychase.com support local Tue, 13 Jun 2017 19:52:49 +0000 en-US hourly 1 https://wordpress.org/?v=4.8 double chocolate chip parfait – how to use a failed recipe http://theculinarychase.com/2017/04/chocolate-chip-parfait-how-to-use-a-failed-recipe/ Tue, 11 Apr 2017 19:34:33 +0000 http://theculinarychase.com/?p=13542 It happens.  Cooks of all levels have experienced a failed recipe at least once, maybe more.  The thing is, a failed recipe has room for improvement and making it into something better the next time around.  That’s how we discover things, through trial and error.  I had a craving for chocolate chip cookies.  Like most […]

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double chocolate chip parfaitIt happens.  Cooks of all levels have experienced a failed recipe at least once, maybe more.  The thing is, a failed recipe has room for improvement and making it into something better the next time around.  That’s how we discover things, through trial and error.  I had a craving for chocolate chip cookies.  Like most cooks, everyone has their favourite recipe.  However, the one on the back of the package changed my mind.  The addition of cocoa powder made these cookies extra chocolatey (yum).   So I proceeded to follow the instructions and then it happened.  The cookie dough oozed into each other to make one massive dark blob.  How to salvage a chocolate chip recipe?

The cookie actually tasted delicious but it was more along the lines of a brownie.  The second batch I would be smart and reduce the size of the dough; same result only thinner.  Ugh!  This left me scratching my head as to what I did incorrectly and came up with two possibilities; I used too much butter or the recipe was wrong.  Since I am not going through this again, I am blaming the recipe (tee hee).   I didn’t throw out the brownie/cookie mess instead I made a parfait.

homemade chocolate chip cookies, crumbled
whipped cream

Layer dessert dishes with whipped cream and crumbled cookies. Serve immediately or place in refrigerator until ready to use.

The Culinary Chase’s Note:  Top off with orange zest.  Enjoy.

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savory palmiers http://theculinarychase.com/2015/11/savory-palmiers/ http://theculinarychase.com/2015/11/savory-palmiers/#comments Tue, 17 Nov 2015 21:01:39 +0000 http://theculinarychase.com/?p=11687 These delicate, but easy-to-make French pastries can be sweet or savory.  Palmiers, named so because they look like palm trees or the shape of an elephant’s ear, uses puff pastry for its base.  Traditionally, simple ingredients such as sugar and cinnamon are sprinkled over the pastry then folded, rolled, sliced and baked in the oven.  […]

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savory palmiersThese delicate, but easy-to-make French pastries can be sweet or savory.  Palmiers, named so because they look like palm trees or the shape of an elephant’s ear, uses puff pastry for its base.  Traditionally, simple ingredients such as sugar and cinnamon are sprinkled over the pastry then folded, rolled, sliced and baked in the oven.  The festive season is just around the corner and these delicious morsels will take center stage when you present them at your next party.

Makes 30
2 sheets butter puff pastry, thawed
all-purpose spice rub (use mine or your own)
1 cup grated pecorino cheese

Preheat oven to 400f.

Take one sheet of puff pastry and place on work surface. Unroll on the paper it came in. Sprinkle spice rub all over the surface followed by the cheese. There are a couple of ways to prepare the pastry. Roll up one edge until it meets in the middle of the pastry and do the same for the other edge. Chill for 20 minutes in the fridge. Remove from fridge and slice 1/2-inch thick. Place on parchment-lined baking sheet at least 2-inches apart.  Repeat with second sheet of puff pastry.  Bake 12 to 15 minutes or until golden brown and puffed. The other is the way I prepped mine which you can see by the following photos. I’ve used both methods and I think either work well…you decide.

palmier Collage

Palmier Collage

Palmier CollageThe Culinary Chase’s Note:  For sweet palmiers, try nutella or your favorite jam.  Feeling more like a savory one?  Brush with pesto or tapenade.  Keep in mind not to laden the pastry with your topping.  The idea is to keep it light thus allowing the ingredients to compliment the pastry.  Enjoy!

savory palmiers
 
These delicate, but easy-to-make French pastries can be sweet or savory. Palmiers, named so because they look like palm trees or the shape of an elephant’s ear, uses puff pastry for its base. Traditionally, simple ingredients such as sugar and cinnamon is sprinkled over the pastry then folded, rolled, sliced and baked in the oven.
Author:
Recipe type: Appetizer
Serves: 30
Ingredients
  • 2 sheets butter puff pastry, thawed
  • all-purpose spice rub (use mine or your own)
  • 1 cup grated pecorino cheese
Instructions
  1. Preheat oven to 400f.
  2. Take one sheet of puff pastry and place on work surface. Unroll on the paper it came in. Sprinkle spice rub all over the surface followed by the cheese.
  3. There are a couple of ways to prepare the pastry. Roll up one edge until it meets in the middle of the pastry and do the same for the other edge. Chill for 20 minutes in the fridge. Remove from fridge and slice ½-inch thick. Place on parchment-lined baking sheet at least 2-inches apart. Repeat with second sheet of puff pastry. The other is the way I prepped mine which you can see by the following photos. I’ve used both methods and I think either work well…you decide.
Notes
The Culinary Chase’s Note: For sweet palmiers, try nutella or your favorite jam. Feeling more like a savory one? Brush with pesto or tapenade. Keep in mind not to laden the pastry with your topping. The idea is to keep it light thus allowing the ingredients to compliment the pastry. Enjoy!

 

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cosmic cookies http://theculinarychase.com/2015/07/cosmic-cookies/ Thu, 09 Jul 2015 19:08:26 +0000 http://theculinarychase.com/?p=10911 Our favorite north end cafe, Lion and Bright, has a small selection of delicious sweets.  One of their desserts we love to munch on when enjoying a cappuccino, is their cosmic cookie.  It’s full of goodies and if you’re feeling a bit peckish, this is the perfect snack to tide you over.  Not sure where […]

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cosmic cookiesOur favorite north end cafe, Lion and Bright, has a small selection of delicious sweets.  One of their desserts we love to munch on when enjoying a cappuccino, is their cosmic cookie.  It’s full of goodies and if you’re feeling a bit peckish, this is the perfect snack to tide you over.  Not sure where the name comes from but they’re so darn good Mr. S suggested I make them to enjoy at home.  Even though these toothsome morsels are called cookies, they’re more like little cakes.

Makes 24 cookies
slightly adapted from Planet Organic

2 1/4 cups oats
2 cups flour
1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup coconut flakes or shredded unsweetened coconut
1/4 cup flax seed
1 cup sugar
1 tablespoon cinnamon
2 1/4 teaspoons sea salt
1 3/4 cups dark chocolate chips
1 1/4 cups dried cranberries
1/4 cup water
1/4 cup molasses
3/4 cup olive oil
1 cup milk

Preheat oven to 350f.  Line two baking trays with parchment paper.  Add dry ingredients (sugar, cinnamon, salt, seeds, chocolate chips, cranberries and coconut) in a large bowl and toss to combine.  Add wet ingredients to dry and stir to combine.  Use an ice cream scoop to measure dough (it’s easier and not so messy) and place on baking tray.  Leave as a mound or lightly flatten.

cosmic cookie batter

Bake 20 to 25 minutes or until lightly browned.  Leave to cool on a wire rack.

cosmic cookie dough

The Culinary Chase’s Note:  Substitute dried cranberries for your favorite berry.  These cookies freeze well.  Enjoy!

cosmic cookies
 
Prep time
Cook time
Total time
 
Even though these delicious morsels are called cookies, they’re more like little cakes.
Author:
Recipe type: cookie
Serves: 24
Ingredients
  • 2¼ cups oats
  • 2 cups flour
  • 1 cup sunflower seeds
  • ¾ cup pumpkin seeds
  • ½ cup shredded unsweetened coconut or coconut flakes
  • ¼ cup flax seed
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 2¼ teaspoons sea salt
  • 1¾ cups dark chocolate chips
  • 1¼ cups dried cranberries
  • ¼ cup water
  • ¼ cup molasses
  • ¾ cup olive oil
  • 1 cup milk
Instructions
  1. Preheat oven to 350f. Line two baking trays with parchment paper. Add dry ingredients (sugar, cinnamon, salt, seeds, chocolate chips, cranberries and coconut) in a large bowl and toss to combine. Add wet ingredients to dry and stir to combine. Use an ice cream scoop to measure dough (it’s easier and not so messy) and place on baking tray. Leave as a mound or lightly flatten.
  2. Bake 20 to 25 minutes or until lightly browned. Leave to cool on a wire rack.
Notes
The Culinary Chase’s Note: Substitute dried cranberries for your favorite berry. These cookies freeze well. Enjoy!

 

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Melrose Peanut Butter Cookies http://theculinarychase.com/2014/11/melrose-peanut-butter-cookies/ Wed, 26 Nov 2014 23:42:23 +0000 http://theculinarychase.com/?p=8990 This peanut butter cookie recipe is from my maternal grandmother. I’m not sure what the name Melrose has to do with the cookie but I can definitely say it had absolutely nothing to do with Melrose Place! As much as my grandmother enjoyed cooking her first love was being an artist. Gladys Ryan (nee May) […]

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Peanut Butter CookiesThis peanut butter cookie recipe is from my maternal grandmother. I’m not sure what the name Melrose has to do with the cookie but I can definitely say it had absolutely nothing to do with Melrose Place! As much as my grandmother enjoyed cooking her first love was being an artist.

Gladys Ryan (nee May) was a spirited, 5-foot tall, entrepreneur and in her day, if you weren’t married by the age of 20 you were considered a spinster. My grandmother had other plans to pursue and being a wife wasn’t one of them! Born in 1901, she left Saint John when she finished high school to work in the art department for Jordan Marsh (later converted to Macy’s) in Boston.  The artist in her blossomed at Jordan Marsh but after five years she returned home because her father was ill. Driving back must have given Nanny plenty to think about (imagine, she had her own car!).  Full of ideas and experience from Jordan Marsh, she opened her own art studio in the wharf (now known as Market Square) where local businesses would commission her to design art work for them.  Her biggest client was Scovil Brothers (a department store) where she created drawings of people wearing the latest outfits for their brochures as well as large (2 to 3 feet long) silhouettes of people atop banks of built-in drawers within the store.  My grandmother married at the age of 35…well ahead of her time!

Nanny Ryan (sitting) with her sister (standing) & my mom's sister (sitting)

Nanny Ryan (sitting) with her sister standing & my mom’s sister (sitting)

I, like a million other kids, grew up on peanut butter. It was a go-to sandwich when the cupboard was getting bare or short on time.  Who in North America hasn’t had a PB & J sandwich?  I always thought peanut butter came from a nut but in fact the peanut is a legume (edible seeds enclosed in pods)!

Makes 20
1/2 cup peanut butter
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 cups flour
1 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 teaspoon salt
sea salt for topping

peanut butter ingredientsPreheat oven to 350f. In a medium-sized bowl mix flour, baking soda and salt. In another bowl beat peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition. Roll into small balls and place on a parchment-lined baking sheet. Flatten each ball with the tines of a fork by using a criss-cross pattern. Lightly sprinkle sea salt over cookie dough (optional). Bake 10 to 12 minutes or until golden brown. Cool on baking sheet.

Peanut Butter Cookie CollageThe Culinary Chase’s Note: The addition of sea salt might seem strange, but it goes well. If you’re not sure, sprinkle only a couple. It helps balance the sweetness of the two sugars but you be the judge. Store cookies in an airtight container at room temperature for up to 3 days (if they last that long). Or, pop in the freezer for up to 1 month. Thaw at room temperature before serving. Enjoy!

Melrose Peanut Butter Cookies

51

I, like a million other kids, grew up on peanut butter. It was a go-to sandwich when the cupboard was getting bare or short on time. Who in North America hasn’t had a PB & J sandwich? I always thought peanut butter came from a nut but in fact the peanut is a legume (edible seeds enclosed in pods)!

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • sea salt for topping

Instructions

  1. Preheat oven to 350f. In a medium-sized bowl mix flour, baking soda and salt. In another bowl beat peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition. Roll into small balls and place on a parchment-lined baking sheet. Flatten each ball with the tines of a fork by using a criss-cross pattern. Lightly sprinkle sea salt over cookie dough (optional). Bake 10 to 12 minutes or until golden brown. Cool on baking sheet.
  2. The Culinary Chase’s Note: The addition of sea salt might seem strange, but it goes well. If you’re not sure, sprinkle only a couple. It helps balance the sweetness of the two sugars but you be the judge. Store cookies in an airtight container at room temperature for up to 3 days (if they last that long). Or, pop in the freezer for up to 1 month. Thaw at room temperature before serving. Enjoy!
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Oatmeal Apple Cookies http://theculinarychase.com/2014/09/apple-oatmeal-cookies/ Fri, 19 Sep 2014 18:21:41 +0000 http://theculinarychase.com/?p=8383 The word cookie has been around since the early 1700’s where in Scotland it referred to a bread bun that was split, filled with cream and topped with icing.  According to The Oxford Companion to Food, cookies in the early part of the 19th century in the USA were usually associated with New Year’s Day.  […]

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oatmeal apple cookiesThe word cookie has been around since the early 1700’s where in Scotland it referred to a bread bun that was split, filled with cream and topped with icing.  According to The Oxford Companion to Food, cookies in the early part of the 19th century in the USA were usually associated with New Year’s Day.  Cookies and cherry bounce (cherry cordial) were the correct fare with which to greet visitors on that occasion.  There are a few cookie recipes I adhere to time and time again…but every once in a while I get a whim to step outside the tried and tested and experiment.  While there are oatmeal cookies with applesauce, I couldn’t find any with fresh, chopped apples.  With the Fall harvest in full swing, the apples available during this time of the year are so darn good!  I am particularly fond of crisp, slightly sharp to the bite, apples.  I cannot eat enough of them.  I wanted a dessert that would include an apple but dismissed making pie, apple sauce, cake, and instead opted to make cookies.  Cookies suit us better for our lifestyle as there are just the two of us and Mr. S. dislikes having to throw food out. They would last longer before going off and would satisfy my sweet tooth.  Win-win.

1 cup butter, room temperature
1 cup sugar
2 eggs, beaten
4 tablespoons cream
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 3/4 cups flour
2 1/4 cups rolled oats (not instant)
3/4 cup dried cranberries or raisins
1 apple, peeled and chopped

apples by The Culinary ChasePreheat oven to 350f (180c). In a bowl add baking soda, salt, cinnamon, flour and roll oats. Stir to combine. In a large bowl beat butter and add sugar. Beat until combined then add eggs. Stir in flour mixture and then add cranberries and chopped apple. Drop by heaping teaspoonfuls on greased pans and bake 12 to 15 minutes. Allow to cool on wire racks.

The Culinary Chase’s Note:
Soft, chewy cookies was just what the doctor ordered. Enjoy!

Oatmeal Apple Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookie
Cuisine: dessert
Serves: 25 to 30
Ingredients
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, beaten
  • 4 tablespoons cream
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1¾ cups flour
  • 2¼ cups rolled oats (not instant)
  • ¾ cup dried cranberries or raisins
  • 1 apple, peeled and chopped
Instructions
  1. Preheat oven to 350f (180c). In a bowl add baking soda, salt, cinnamon, flour and roll oats. Stir to combine. In a large bowl beat butter and add sugar. Beat until combined then add eggs. Stir in flour mixture and then add cranberries and chopped apple. Drop by heaping teaspoonfuls on greased pans and bake 12 to 15 minutes. Allow to cool on wire racks.

 

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Cranberry Oatmeal Cookies http://theculinarychase.com/2014/05/cranberry-oatmeal-cookies/ Fri, 23 May 2014 18:13:43 +0000 http://theculinarychase.com/?p=6756 The other day Mr. S. spotted lemon and cranberry cookies. There are few cookies I will buy from a grocery store but these did ‘look’ good and there were only 8 in the container. Once we decided to add it to the grocery cart, our curiosity got the better of us and opened the container. […]

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cranberry oatmeal cookies The other day Mr. S. spotted lemon and cranberry cookies. There are few cookies I will buy from a grocery store but these did ‘look’ good and there were only 8 in the container. Once we decided to add it to the grocery cart, our curiosity got the better of us and opened the container. Yep, these were chewy good and Mr. S. said I should recreate these. So, here goes…

Makes about 35 to 40 cookies
1 1/3 cups dried cranberries
1 1/2 cups flour
2 1/2 cups  rolled oats (old-fashioned oats)
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup white sugar
zest of one lemon
1 to 2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon vanilla extract

Preheat oven to 350f (180c).

Grease cookie sheets or line with parchment paper (silpat also works well). In a bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats. In another bowl use an electric mixer to beat butter and sugars until light and fluffy. Beat in eggs then add honey, lemon zest, lemon juice, vanilla and beat until blended.  Add flour mixture in two additions, beating until well combined. Stir in the cranberries.

cranberry oatmeal cookie doughDrop dough by the heaping tablespoonful about 2-inches apart onto the cookie sheets. Bake until the centers of the cookies are soft – about 9 to 11 minutes.  If you want a soft cookie, do not over-bake them.  Let cool on the sheets for 5 minutes and transfer to a wire rack to cool.

cranberry oatmeal cookies 2The Culinary Chase’s Note: Chewy goodness! Use dried cherries instead of cranberries and for added crunch throw in a handful of chopped pistachios.  Bake one cookie sheet at a time, unless you have a convection oven.  You can use old-fashioned or quick oats but not instant (full of sugar, salt and other flavorings).  Enjoy!

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Cardamom Sugar Cookies http://theculinarychase.com/2014/04/cardamom-sugar-cookies/ Tue, 08 Apr 2014 20:26:28 +0000 http://theculinarychase.com/?p=6221 Who isn’t drawn to a pretty, delicate-looking cookie? I’m a sucker for this sort of thing and with Spring here and Easter just around the corner, I was inspired to make these sugar cookies. The cardamom sugar cookie recipe hails from Williams-Sonoma, border icing from The Kitchn and flood icing from Every Day Occasions. Cardamom […]

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cardamom sugar cookies by The Culinary ChaseWho isn’t drawn to a pretty, delicate-looking cookie? I’m a sucker for this sort of thing and with Spring here and Easter just around the corner, I was inspired to make these sugar cookies. The cardamom sugar cookie recipe hails from Williams-Sonoma, border icing from The Kitchn and flood icing from Every Day Occasions. Cardamom is one of my favorite spices. Its flavor is subjective according to individual palates and for me it exudes a spicy, herbal, citrusy character.  It can be the predominant spice or as a background note.  Cardamom goes well with cinnamon, ginger, clove combinations and is the third-most expensive spice in the world after saffron and vanilla.  It is known as The Queen of Spices (The King of Spices is black pepper) and belongs to the ginger family.

For the cookies:
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cardamom
3/4 cup butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 egg

For the border icing:
1 cup icing sugar
1/2 teaspoon vanilla or other flavoring extract
2 to 2 1/2 tablespoons milk or water
Food coloring, optional

For the flood icing:
4 tablespoons of butter
4 tablespoons of milk
1 tablespoon of light corn syrup
3-4 cups of icing sugar

To make the cookies, in a bowl, sift together the flour, baking powder, salt and cardamom; set aside. In a bowl beat the butter and sugar on medium speed until light and fluffy. Beat in vanilla and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined. Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 3 hours or overnight.

cardamom sugar cookie collage by The Culinary ChasePreheat an oven to 350°F. Line 2 baking sheets with Silpat nonstick liners or parchment paper.

On a lightly floured surface, roll out the dough to 1/4-inch thick. Use cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

cardamom cookie by The Culinary ChaseTo make the border icing, mix together icing sugar, vanilla, and 2 tablespoons of milk or water using a spoon or a fork. The border icing should be just thick enough to pour easily.

To make the flood icing, in a microwave-proof mixing bowl, heat butter and milk together in the microwave for 30 seconds, or until butter is melted. Mix in corn syrup and icing sugar and whisk until smooth. Add more icing sugar or milk to achieve the correct consistency. This icing is a slightly thinner version of the border icing. It should flow until it fills the entire cookie.

cookie collageArrange cookies on wax paper.  Using the border icing first, trace the outline of the cookie using a disposable pastry bag or squeeze bottle (I prefer this).  Next, use the flood icing to fill in the area.  Allow icing to dry – about 10 minutes.

Easter cookies by The Culinary ChaseThe Culinary Chase’s Note: I won’t kid you, these do take a bit longer to decorate but it’s not a difficult task.  Bake the cookies one day and decorate the next.  Enjoy!

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Molasses Cookies http://theculinarychase.com/2014/02/molasses-cookies-2/ Fri, 07 Feb 2014 21:16:19 +0000 http://theculinarychase.com/?p=5487 North Americans call it molasses and the Brits call it treacle. Molasses has been in North America since the 1600’s when it was first used to make rum. Back then, it was a preferred sweetener and cheaper than refined sugar.  Refined sugar prices after World War 1 dropped and therefore became cheaper than molasses. I […]

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molasses cookies by The Culinary ChaseNorth Americans call it molasses and the Brits call it treacle. Molasses has been in North America since the 1600’s when it was first used to make rum. Back then, it was a preferred sweetener and cheaper than refined sugar.  Refined sugar prices after World War 1 dropped and therefore became cheaper than molasses. I have a Purity Cookbook published 1967 (first edition 1917) and The Fannie Farmer Cookbook published 1979 (first edition 1906) both list a molasses cookie recipe. The 1915 edition of Five Roses Cookbook also lists a molasses cookie recipe.  These older cookbooks clearly show it’s been a favorite for generations.  While this recipe isn’t your usual run-of-the-mill and one might think the ingredients are a bit suspect, I strongly encourage you to give this molasses cookie a go.

Makes about 15 cookies
adapted from The Blue Bottle Craft of Coffee

2 cups all-purpose flour
1 tablespoon cocoa powder
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/2 cup unsalted butter, room temperature
1 tablespoon grated fresh ginger (optional)
1/2 cup lightly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup molasses

1. Sift flour, cocoa powder, ground ginger, baking soda, cardamom, and pepper into a bowl.

cookie ingredients2. In a bowl beat butter and grated ginger until smooth. Add brown sugar, white sugar, salt and mix until light and fluffy. Add molasses and mix until combined. Add flour mixture and mix.

cookie collage by The Culinary Chase3. Place dough onto a piece of plastic wrap and shape into a log (about 10-inchs long). Tightly wrap and roll the log a few times, patting it as you go to make it smooth. Refrigerate until firm – at least 1 hour or up to 5 days.
4. Preheat oven to 350f. Line a baking sheet with parchment paper or a silicone mat. Fill a small plate or bowl with granulated sugar.
5. Remove dough from fridge and slice into 1/2-inch thickness. Roll these slices into balls and then lightly roll in the sugar. Place on the baking sheet, spaced 1-inch apart. Bake 11 to 13 minutes or until crackly on top but still soft to touch. Let cool 10 minutes on baking sheet. The surface will get firmer as they cool.

The Culinary Chase’s Note: A slight crunch on the outside with a soft interior makes these cookies irresistible.  Mr. S. has now given these cookies his royal seal of approval. 🙂 Enjoy!

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Dandelion Cookies http://theculinarychase.com/2013/06/dandelion-cookies/ Mon, 10 Jun 2013 15:39:55 +0000 http://theculinarychase.com/?p=3426 Dandelion…that ubiquitous yellow flowering weed that makes a lawn look unkempt and has gardeners pulling their hair trying to keep it at bay.   But if we put their annoyance aside, you’ll find that dandelions are a nutritious food.  It is a herb that is believed to have originated in Asia.    Nutritionally, dandelions have more calcium […]

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dandelion cookiesDandelion…that ubiquitous yellow flowering weed that makes a lawn look unkempt and has gardeners pulling their hair trying to keep it at bay.   But if we put their annoyance aside, you’ll find that dandelions are a nutritious food.  It is a herb that is believed to have originated in Asia.    Nutritionally, dandelions have more calcium and vitamins than broccoli and the leafy base has more iron and riboflavin than spinach.  Click here for more health benefits.

I was chatting to my mom yesterday and asked her if she ever used dandelions and she told me that she would throw the petals in our salads – not that I ever knew that!  With their slightly bitter taste dandelion greens are also good in salads (similar to chicory and endive).  We both had a good laugh as I told her my hunt for dandelions.  The lawns in our neighborhood are immaculate and one is hard pressed to find dandelions.  Even our own lawn which is mostly comprised of well cut weeds seems to have escaped the dandelion.  John and I went for a walk yesterday in hopes I would find some.  We walked for about an hour and found some scattered here and there along the roadside…who knew it could be this difficult!  Never mind, it was a lovely day for a walk and were rewarded by these scrumptious cookies.

Makes 12 large cookies
adapted from Cooking with Flowers

1 1/4 cups flour
1 1/3 cups oats
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 cup butter, room temperature
1 cup sugar
2 tablespoons molasses
1 teaspoon vanilla extract
1 egg
1 cup dandelion petals (yellow bits only, compost the green bits)
1/4 cup dried cranberries or apricots, chopped (optional)

dandelion CollagePreheat oven to 350f. Line a baking sheet with parchment paper. In a medium bowl combine flour, oats, baking soda, and allspice. In another bowl beat butter, sugar, molasses and vanilla until smooth and light in color. Add egg and beat until mixed in. Blend dry ingredients, dandelion petals, and cranberries into butter mixture. Mix until there are no signs of flour. Scoop out 2-inch balls and place 2 inches apart. Bake 12 to 15 minutes. The cookies will be slightly soft with first out of the oven so wait a few minutes to cool and then transfer to a wire rack.

dandelion cookie CollageThe Culinary Chase’s Note: These cookies had a soft, chewy consistency with a slight taste of caramel. I would definitely make these again! To remove the petals, hold the petals with one hand and pinch the green flower base very hard with the other, and give a little twist.  Enjoy!

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Citrus Sugar Cookies http://theculinarychase.com/2013/04/citrus-sugar-cookies/ Thu, 25 Apr 2013 17:08:16 +0000 http://theculinarychase.com/?p=3048 Sugar cookies aren’t high on my list…they just never have been until now.  I find them to be, quite frankly, boring!  However, add some citrus juice and zest and you have a sugar cookie that won me over.  According to The Oxford Companion to Food, the American habit of making up rolls of cookie dough […]

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citrus sugar

Sugar cookies aren’t high on my list…they just never have been until now.  I find them to be, quite frankly, boring!  However, add some citrus juice and zest and you have a sugar cookie that won me over.  According to The Oxford Companion to Food, the American habit of making up rolls of cookie dough and keeping them in the refrigerator or freezer may have come from Germany; the doughs for some German biscuits were chilled before slicing.  Pieces are sliced off ad baked as required – often known as ‘icebox’ cookies.  In Scotland, the term ‘cookie’ has been in use since 1700.

Makes 25 cookies
adapted from Chef Megan Garrelts

1 cup plus 2 tablespoons flour
¾ teaspoon baking powder
½ teaspoon salt
1/2 cup plus 1 tablespoon unsalted butter
¾ cup plus 2 tablespoons sugar
½ teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 tablespoon finely grated lemon zest
1 tablespoon finely grated lime zest
1 large egg

Sift the flour, baking powder, and salt together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, lemon juice, and lime juice and zest. Scrape down the sides, then beat in the egg.  With the mixer on low speed, add the dry ingredients in thirds, scraping the bowl down after each addition. Continue mixing until a loose dough forms, about 1 minute.  Shape the dough into a log and wrap it tightly in plastic wrap. Chill the dough until firm, at least 2 hours or overnight.

cookie dough

Preheat oven to 375f.  Remove cookie dough from fridge and cut into 1/4-inch slices.  Place 1-inch apart on a baking sheet and bake 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.  Remove and place cookies on a cooling rack.

The Culinary Chase’s Note: Hints of citrus carry this humble cookie to new heights.  If the cookie dough gets too warm, place it back into the the fridge for 20 minutes.  Chilling the dough will make slicing easier. Enjoy!

The post Citrus Sugar Cookies appeared first on The Culinary Chase.

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