Category Archives: cookies

Stir Crazy in Snow | Malt Ball Cookies

January 24, 2012 –

Do you have some guilty pleasures? I will assume you do. I will also assume that along with reality t.v. shows, Colin Firth movie marathons, and trashy magazines, there might be a few guilty pleasures associated with food. Or, quite possibly, more than a few? A lot?

I knew it.

I wonder, however, if you actually experience guilt when you eat any of the things that typically fall into this category or engage in any of the aforementioned activities? I might guess you do not. Wouldn’t it be more correct to call these embarrassing pleasures? I think it’s more accurate. I don’t feel a lot of guilt when I buy a package of bright pink peeps and a stack of fashion magazines. I might be feel a little embarrassed. My cheeks might grow hot too. Shame pleasures? That sounds a little raunchy, I suppose. Either way, I think you know what I mean.

Malted Milk Ball Cookies

I’ve had some time to ponder these things. I was stuck inside my home for days and days. The snow that I discussed with great fondness in my last post disappeared briefly only to return with a vengeance. For nearly a day, it was gorgeous and lovely. The world was blissfully white and wonderful again. We felt really lucky and Maeve gazed out the window most of the first morning. Her wonder was infectious. We all felt a bit dreamy and warm while we watched the snow blanket the streets, lawns, and cars until nothing looked familiar.

Malted Milk Ball Cookies recipe

However, one can only behold the beauty outside the window so long. A case of true restlessness hit me hard on the second day. I was the sole entertainment for a spirited 1 year old. It’s hard and exhausting work. There were no play dates to be had. There were no cafes with play areas full of vaguely clean toys with which to play. I started to grow a bit batty. By day 3, my all day variety show really fizzled and I started searching my cupboards for things to bake. I needed to occupy us all with new activities and something sweet. Baking seemed like a good idea.

Malted Milk Ball Cookies

Of course, I was forced to bake within the constraints of my pantry offerings. No matter. I love a good challenge and when I found my secret stash of malt balls, I knew I had stumbled across a beautiful thing. Oh, and yes, you heard me correctly. I said malt balls. They are, indeed, my embarrassing pleasure. Maybe they are yours too?

Malted Milk Ball Cookies

The moment I found those glorious malted milk balls I knew I needed to bake cookies. What could be more perfect for a snow day? And, quite honestly, the malted milk balls called out to me in a way that chocolate chips never have. And so the recipe was born. It’s a good one. Delicious and chewy with a touch of that salty malt flavor, you will love these cookies. Maybe we should have a couple more snow days so I can really sort through my pantry and secret stashes of guilty pleasures?

After all, isn’t there a saying about necessity and invention? Yes, I think I heard something like that.

Malted Milk Ball Cookies

1 cup + 2 tablespoons unbleached all-purpose flour

1/2 tsp. baking soda

pinch of salt

8 tablespoons (1 stick) unsalted butter, at room temperature

6 tblsp. granulated sugar

6 tblsp. (packed) brown sugar

1/2 tsp. vanilla extract

1 large egg

1 and 1/2 crushed malted milk balls (see above photos)

Preheat the over to 375 degrees. Light grease 2 baking sheets.

Stir flour, baking soda, and salt together in a small bowl.

Combine both sugars, butter, and vanilla in a mixing bowl. Beat until light. Beat in the egg. Slowly add the flour mixture, beating until smooth. Stir in the malt balls.

Drop the batter by rounded spoonful onto the cookie sheets. Bake 5 minutes. Remove the sheets from the oven. Rap the cookies twice on the counter or stove top. Return them to the oven. Bake until the cookies are dry on top and golden. About 4 more minutes. Transfer to a rack to cool.

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apple apple cake breads Breakfast christmas cookies dessert edible gifts holiday

Happy Holidays!

December 23, 2011 –

We did not have any expectations for Maeve’s first visit with the man in red. He was a nice man and he didn’t smell like beef and cheese as expected. Nonetheless, Maeve’s emotional state went quickly from bewilderment to terror. Poor thing. I have to admit, however, I adore this picture. She is a sweetheart through and through.

I am going to sign off here for a few days. When I return, you will be winding back into life after much holiday cheer. You will have full bellies and good spirits. And, Maeve, my little red fox, will be a toddler.

Here are just a few quick links. Happy Holidays!

Have you made this gingerbread yet? It’s not too late.

A bread to fill your house with the scent of cinnamon will thrill your loved ones.

An easy last minute cookie.

Also easy. Apple cake.

Chocolate truffles!

A little story about a Christmas elf to get you in the mood or, really, to make you laugh.

Some more fun santa photos here.

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Breakfast cookies dessert easy

Honey Wheat Cookies | Bridging the Gap

August 4, 2011 –

Sometimes, I fear I see the world as a series of bakeries. Butter and sugar, my constant companions, I can find you anywhere. Maybe it’s a bad thing and maybe it’s not. I can’t be certain, but I know it’s a whole lot better to see the world in this manner than something more bleak or less edible.

Mind you, not every bakery is a good one. I’ve been to my fair share of bakeries where the croissants are soggy and the banana bread is either dry or too greasy. Let’s not forget the bakery cases full of gnats or those so packed with a million different kinds of similarly sallow bun shaped objects that it’s abundantly obvious not one single thing will be tasty. Or, have you encountered the places full of “fresh baked” goods where every item is wrapped in saran wrap as if it has been lounging about the case for eons? That might be the worst.

However, for every bad experience, there is a revelatory one. There are the small town bakeries with amazing coffee and tea cookies. There are the bakeries in the middle of nowhere where the sticky buns are dripping with local honey. Those are the moments for which I live. Sadly, K doesn’t share my insatiable lust for baked goods. He isn’t keen to try every bakery within a mile of wherever we may find ourselves. He even complained recently upon leaving a local bakery that he felt sick — as if he’d eaten a stick of butter. Can you imagine? What little tolerance! I could eat 2 sticks of butter. It is in these moments where I question things and refer to him as “first husband.”

First Husband doesn’t like the other end of the bakery spectrum either. He thinks vegan treats and gluten free fare leave something to be desired. In many cases, I agree. However, a healthier baked good is not a total rarity. When it’s done right, it can be splendid and a welcome change. I love a not-so-sweet tea cookie or a brown bread full of hearty grains that really sticks to your ribs. Honey is also an amazing substitute and, in the right cookie, nuggets of dried fruit taste even better than chocolate chips.

In any event, I’d like to stay married. It is for this reason I am constantly searching books and bakeries for cookies, cakes, and treats that bridge the gap between cloying and tasteless. These cookies, which I made last year are exceptional and a welcome treat during a hike or after a tough soccer match. Today’s treat, however, is a bit different. It’s more of a tea cookie than a trail cookie. This was sort of an unexpected bonus, actually. I expected this cookie, with components like wheat germ and honey, to be more gritty. In fact, it’s not at all gritty. It’s smooth. It’s just a touch sweet and quite buttery in flavor.

I have to come clean though. These cookies don’t skimp on the butter, but they do leave out the chocolate and use honey as a natural sweetener. I think this is an excellent way to meet in the middle.

And, the best news?

I’m still married.

K loved these cookies. However, he still managed to get a stomach ache. That is the unfortunate consequence of of inhaling an entire tray of cookies whether they are full of wheat germ and honey or not.

Honey Wheat Cookies

1 and 3/4 cup all-purpose flour

1 cup wheat germ

1 tsp. baking powder

1/4 tsp. salt

1/2 cup sugar

2 tsp. grated lemon zest*

1 stick (8 tblsp.) unsalted butter, at room temperature

1/2 cup honey

1 large egg

2 tblsp. raw sugar

Whisk together the flour, 1/3 cup of the wheat germ the baking powder, and the salt.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and lemon zest (or juice) together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment or a hand mixer, beat on medium speed for about 2 minutes, until creamy and smooth. Add the honey and beat for another minute or two. Add the egg and beat for about 2 minutes more, until you have a smooth, light, fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap and wrap well. Chill for at least 2 hours or up to 2 days.

Center a rack in the oven and preheat to 35o degrees. Line two baking sheets with parchment or silicone mats.

Put the remaining 1/2 cup wheat germ into a bowl. Remove the chilled dough from the fridge and, working with a spoonful of it at a time, roll the dough between your palms into 1-inch balls. Drop each ball into the wheat germ and turn to coat. Then, place the balls on a baking sheet, leaving about 1 inch of space between them. Use your palm or the bottom of a glass to flatten each cookie gently. Dust the tops with raw sugar.

Bake the cookies one sheet at a time, for 10-15 minutes, or until they are just firm to the touch. Transfer the cookies to a rack to cool to room temperature. Repeat with the remaining dough.

Source- Baking: From My Home to Yours

*I substituted 1 tsp. lemon juice in place of zest.

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Homemade Baklava | Ballet be Damned

March 21, 2011 –

I wish I could tell you I was a ballerina or, at least, I wish I could tell you I used to be a ballerina. However, I cannot lie to all of you. I was born with neither grace nor the self-restraint to live for an extended period of time on nothing but birdseed and feathers. Despite many years of ballet lessons, I remain the same lumbering girl I always was.

It’s too bad, really. I actually dreamed of being a ballerina. That dream, however, along with the one about playing the harmonica, went up in smoke. There are a whole host of reasons for my failure at dancing. First, I have a remarkably poor sense of balance. I can barely keep upright on the soccer field. It’s ridiculous. Second, I’m actually quite reserved. Even as a child, my cheeks nearly caught fire as I flitted about the classroom in tights and a tutu. I did this for 5 years, if you can imagine. But nothing changed. Not a thing.

Part of me remains convinced, despite the above evidence to the contrary, I could have been successful were it not for my mother.

Yes.

My mother.

Isn’t it always this way? We blame our mothers for nearly everything. What a convenient scapegoat. I’m quite sure Maeve will do this to me someday. It’s inevitable.

In this case, however, I think I might be right. While my mother was the person who encouraged me to do ballet, dress up, and conduct nightly performances in my flannel nightgown before going to bed, she was also a subtle saboteur. This very same woman who championed my clunky moves, exposed my greatest weakness. I might never have discovered the seductive syrupy sweet goodness of my favorite dessert were it not for her. Every week upon picking me up from ballet class, she drove me straight to the outer Richmond District of San Francisco where, together, we tasted our way through a series of Jewish delis. It was during those crisp Saturday afternoons that I really fell in love. I fell madly in love with baklava.

And, when I say love, I am only mildly sarcastic. I have deep feelings for this sweet and dreamy treat. I’ve often thought, were I in the same position as Edmond in C.S. Lewis’ wonderful tale, The Lion, the Witch and the Wardrobe, I would similarly be tempted to trade the whereabouts of my siblings to an evil queen for a sweet treat. He made a decent choice in Turkish Delight, but baklava is my number one.

Up to now, however, I did not dare attempt making baklava from scratch. It was partially an avoidance of the seemingly ultra delicate phyllo dough, but also a concern I might be disappointed. Seriously, who would want to work through an afternoon only to be disappointed at the other end? Not me. I am far too lazy for that.

It wasn’t until last week that I finally mustered the courage to attempt this treat at home. It happened to be a partially sunny Friday afternoon. This was the key. There is something about an early Spring dose of vitamin D in this town that emboldens residents. Even the tiniest glimpse of that allusive yellow orb and, suddenly, we all have superpowers. Given my common state of sleep deprivation, I wasn’t about to waste this fleeting surge of energy. So I used every ounce of it to make this amazing treat.

Flakey on top and soft in the middle and oozing with nutty sweetness, this baklava is the baklava of my youth. One tiny taste and I was transported back to a dusty deli, my hands sticky with syrup and my increasingly chubby legs dancing about in pale pink tights.

There is not much more to say except this recipe is wonderful. It’s certainly a keeper. And, not to worry, it wasn’t very time consuming. I took breaks to take care of my wee one, but the process was very straightforward and easy. I’m sure the entire thing won’t take more than a couple of hours and that includes the baking time.

I cannot wait until Maeve eats solid foods. I can use this baklava to fatten up those skinny legs of hers. Who needs ballet? Have you seen their scary toes? In my humble opinion, a weekly dose of baklava is time better spent.

Thanks, Mom.

Baklava

Syrup:
3 cups sugar, or 2 cups sugar and 1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup (optional)
2 (3-inch) sticks cinnamon (optional)
4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)

Filling:
1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
1/4 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)
1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter or vegetable oil

To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
To make the filling: Combine all the filling ingredients.

Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.

Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.

Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.

Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.

Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.

Source: The World Of Jewish Desserts

Note: I gave you this recipe in its entirety. I was not about to mess up my first batch of this stuff. However, I recommend using only 3/4 of the syrup. Otherwise, the baklava might be a bit too syrupy. It’s up to you, however. As always, I’d love to hear what you think.

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