Tuesdays with Dorie DC: Meringue Snowballs

January 21, 2020 at 1:00 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | Leave a comment
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meringue snowballs

Meringues aren’t something I make on the regular and they don’t really call to me in a bakery display either. It’s not that I don’t like them— I do. Their sweet crispness basically evaporates on the tongue, and that lightness is what I like about them but it’s also what keeps them from being a truly satisfying sweet. These Meringue Snowballs look so cute in the book, though, that I was game to give them a go. Dorie lists several fun ways to color and flavor them beyond the basic white sugar puff….I saw the words “mint chip” and there was pretty much no other option for me (although I kept them au naturel in color).

I whipped up a third of the recipe with a hand mixer, scooped them with a cookie scoop and gave them a few swirlies with an offset. After the necessary baking time, I let them hang out in a turned off oven for several hours while I did the day’s errands. When I finally bit into one, it did have that crisp, shattery exterior, but the center was a delicious pocket of chocolate chipped chewiness. I really enjoyed these, I must say, and a scoop of chocolate ice cream turned them into a “proper” dessert quite easily.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!

Tuesdays with Dorie DC: Puffed Grain and Miso Cookies

January 7, 2020 at 8:26 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 Comments
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puffed grain and miso cookies

I buy rice cakes on the regular and usually use them as a vehicle for hummus, nut butter or smashed avo, but it had never really occurred to me that I could make my own version, with add-ins so tasty I could enjoy them just on their own. To be fair, these are Puffed Grain and Miso Cookies, not merely rice cakes, and they have a lot going on, even though they come together in a snap once you have all the ingredients. I was sort of hemming and hawing about having to buy both a bag of puffed rice and a bag of puffed barley, as the recipe calls for…then I spotted a box of Kashi 7 Whole Grain Puffs, decided seven grains would be even better than two, and went with that instead. I stirred in sesame seeds, cashews (instead of peanuts) and a mix of dries berries and raisins, along with the miso, brown rice syrup and sesame and olive oils. They bake in muffin cups into light, crispy-chewy, sweet-salty little rounds. No bland or stale rice cakes here!

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

TWD DC Rewind: Cocoa-Almond Uglies

December 31, 2019 at 3:21 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 Comment
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cocoa-almond uglies

Cocoa-Almond Uglies– such an unfortunate name for something so tasty! I’d say don’t judge a book by it’s cover but I really don’t think these chocolate-almond meringue blobs are that bad looking. Knobbly with chopped nuts and chocolate, they do kind of do what they want to in the oven. But they’re unique, not ugly, and they’re very, very good. They also happen to be gluten- and dairy-free. The cookies stay chewy inside but have a crispy crust and they have great chocolate flavor. They’re like the cookie version of a Ferrero Rocher. Need I say more? I’ll have one with a glass of bubbles tonight. Happy New Year!!

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of this week’s rewind on the TWD Blogroll!

Tuesdays with Dorie DC: Snowy-Topped Brownie Drops

December 17, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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snowy-topped brownie drops

What happens when you take brownie batter and treat it like a crinkle cookie? You get Snowy-Topped Brownie Drops! So cute! So tasty! OMG!

Just like making brownies, this is a hand-mixed dough, so it’s easy to put together. I flavored mine with a bit of mint extract instead of vanilla, because ’tis the season for peppermint treats. The dough does need some time in the fridge to firm up before scooping, since it really more of a loose batter when just made. After you scoop and roll the dough into cookie balls, dredge it in a ton of powdered sugar. And I mean coat them well, or else the sugar will sort of absorb into the dough as the cookies bake and it won’t look like a snowy day on Mount Brownie. I baked mine for exactly the time stated in the recipe and they came out fudgy and chewy and with enough powdered sugar still clinging to the crackles to make me cough just a little. Perfect.

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie DC: Double-Ginger Molasses Cookies

December 3, 2019 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 6 Comments
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double-ginger molasses cookies

I love these Double-Ginger Molasses Cookies. I love them so much. Not only do these molasses-spice cookies have double ginger (ground and crystalized), they also have double chocolate (cocoa and bits)! I want to share them with everyone I know, but I also want to eat them all myself. That, my friends, is the sign of a fabulous cookie.

Once you have your dough mixed and portioned into balls, you can bake the cookies free-form, but I went with Dorie’s muffin tin option, which keeps them chubby and chewy and perfectly shaped (especially if you weigh each dough ball…I used 26-28 grams per). The dough is rolled in sugar before baking…I do suggest flattening the balls into pucks before dredging them in sugar, instead of after. You can flatten them gently in your hand and then toss them in the sugar before laying them into the muffin tin. If the sugar gets pressed all the way into the dough, you might lose the sparkly, crunchy effect.

These are definitely worthy of your cookie box, your cookie swap or your secret hidden alone-time cookie tin (I know you have one!). For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie DC: Smoky, Cheesy Cookies

November 19, 2019 at 8:50 pm | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 Comments
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smoky, cheesy cookies

I’m really enjoying the “cocktail cookies” section of Dorie’s Cookies. Not that I could ever OD on sweets or anything, but it’s also nice to have a salty snack to go with a glass of wine or a green salad. These Smoky, Cheesy Cookies are like cheese and crackers in one. They have sharp cheddar and smoked gouda (or smoked mozzarella, in my case) and some cayenne pepper to give them a little zip. Similar to the Parmesan Galettes we made last month, this dough is made in the food processor. These are roll-out cookies rather than slice-and-bake, though, and they seem a bit sturdier…more crispy and flaky than delicate and sandy.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Chocolate-Pecan Pie Cookie Bars

November 5, 2019 at 8:36 am | Posted in cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 4 Comments
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chocolate-pecan pie cookie bars

Dare I say that I like these Chocolate-Pecan Pie Cookie Bars even more than I like pecan pie? These have heaps of pecan and chocolate pieces, with just enough goo to hold them together. And the base is Dorie’s Sweet Tart Dough, which is so easy to work with. I didn’t even need to roll it out or to chill it before baking it here…I whizzed the dough up in the food processor, pressed it into the pan, weighed it down and it was ready to blind bake right away. The cookie bars are easier and faster to make than pie, and they cool faster, too. (That means you can be eating them faster!)

I made a half recipe in a loaf pan, but if you have a big crowd to serve, go for the full 9-inch square because they’ll be gone fast. If you need to make them in advance, they seem to keep just fine for a few days in the fridge.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.

Tuesdays with Dorie DC: White Chocolate and Poppy Seed Cookies

October 15, 2019 at 8:04 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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white chocolate and poppy seed cookies

White Chocolate and Poppy Seed Cookies are another riff on Dorie’s Do-Almost-Anything Vanilla Cookie Dough. This time the tasty sugar cookie dough contains, you guessed it, chopped white chocolate and poppy seeds. These bake up nice and crisp and the little bits of white chocolate in the dough kind of caramelize with the heat of the baking sheet. Do watch them in the oven at the end though…the edges can go from blonde to brown quite quickly. After the cookies have cooled, you can ice them with a bit more melted white chocolate, or just leave them be if you want something a tad less sweet.

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Parmesan Galettes

October 1, 2019 at 8:27 am | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 Comments
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parmesan galettes

Not that there’s anything wrong with Cheez-Its (no, nothing at all, really), but if you’re looking for a cheese cracker that’s a bit more elevated, maybe you should really be looking for a cheese cookie. Parmesan Galettes could be a better answer for your next wine and cheese party.

The dough is just butter, four, salt and parm, and it comes together in a snap in the food processor. Rather than hand-grate the cheese, I broke it down to bits in the Cuisinart before I made the dough–double duty! The dough is slice-and-bake and, although it can be baked freeform, baking it in a muffin tin will make perfect rounds. I sometimes find slice-and-bake cookies to be a bit annoying, tbh. I can almost never slice a cold log of dough nicely…I don’t cut it evenly, it always gets flat on one side and the first and last pieces are always wonky. It was easy enough with this dough to just roll it into a log, cut it while soft and press the pieces into the muffin tin. I flattened the tops down with a little juice glass and put the whole tin into the freezer for an hour before baking. I sprinkled on a bit of extra parmesan when I popped them into the oven.

Without an egg to bind the dough, these are very delicate cookies (although I had no problem getting them out of the tin unbroken). They are salty and cheesy and almost melt away when you bite into them. Delicious with a glass of crisp white wine.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie DC: Sweet or Savory Cream Cheese-Honey Nut Wafers

September 3, 2019 at 8:07 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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sweet or savory cream cheese-honey nut wafers

Sweet or Savory Cream Cheese-Honey Nut Wafers are little rounds of flaky, puffy cream cheese pastry topped with either jam or blue cheese, depending on what you’re after, and a walnut and honey mix to cap it all off. I like a cookie that gives me options, even if I predictably go the sweet route. Hahaha. Here I topped my crust rounds with a spoonful of white fig jam (that I bought in the goofy treats aisle of Marshalls, FYI). I thought that these were like tiny pies in cookie form until I read Diane’s post saying they were open-faced rugelach, and that is 100% spot-on!

I made half a recipe of both the dough and the honey nut topping. I haven’t baked off all of my cookies yet, but I can tell I’m going to have topping left over. I probably could have gotten away with just a third of that for my half batch of dough. It won’t go to waste though– I’ll do a couple of baked peaches or plums and sprinkle it over top for an easy dessert. Dorie says these are best the day the are baked, but NYC saw a couple of nice (not humid) days over LDW, and they seemed just fine to me the following day, too. I do still have half of my dough rounds in the freezer to bake for later, so I may try the savory version or switch up the jam on those.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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