They don’t all need to be showstoppers.

Sometimes, you just want a simple piece of cake, a weeknight dessert in the tradition of the Busy Day Cake. This orange and walnut flavored cake made with olive oil (practically health food!) is perfect eaten out of hand, or plated with some whipped cream. It is a thoroughly satisfying cake that will keep in your cake dome for a few days guaranteeing everyone in your home a satisfying dessert (or snack) whenever they need one.

I hope everyone is following the Piglet tournament of books over on Food52. I really enjoy this annual cookbook competition which pits books I love (The Mozza Cookbook, Super Natural Everyday, Cooking in the Moment) against books I definitely didn’t love (Momofuku Milkbar Cookbook, The Family Meal: Home Cooking with Ferran Adrià ). It turns out everyone has an opinion, even if some of them are wrong. ; ) The competition is especially satisfying when the judges take it seriously (I really enjoyed these two) and turn a critical eye to the books they are reviewing. I hope Ina Garten’s half-assed review convinces the ladies in charge of Food52 that they need to pick good writers, rather than celebrities, to judge the books. In any case, it is a fun time over at Food52 and I am excited to see which book is crowned champion.

Orange-Walnut Cake (adapted from Bon Appetit Desserts)

• 1 1/2 cups chopped walnuts
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 4 large eggs
• 1 1/3 cups sugar
• 1/2 cup freshly squeezed orange juice
• 1 1/2 tablespoons finely grated orange peel
• 1/2 cup olive oil

Permalink to Orange-Walnut Cake | 21 comments so far

Lottie claimed she hated garlic. It was somewhat of  a mystery to my mom and me because she most definitely did not hate garlic. She loved foods that contained garlic— pizza, all Italian food, sausage, garlic bread (yes, garlic bread). I guess she just didn’t like the idea of garlic? Food preferences are weird and my grandma remains a mystery, but I know she wouldn’t have gone anywhere near this soup.

This soup has a lot of garlic in it—a garlic lovers soup, if you will. I love it. In addition to being exceedingly satisfying, it is a pleasure to make. All of that peeling of garlic forces you to slow down and gives you room to think (I mostly thought about Bates and Anna). The finished soup is so deeply and complexly flavored that a small bowl does the trick. We ate it with a big green salad and some Parmesan toasts. It is a wonderful winter meal.

The recipe suggests you squeeze some lemon over the soup before eating. This is not optional and is an example of the danger of substitutions and exclusions. That squeeze of lemon takes the soup from good to great. We tried it without and with a splash of sherry vinegar instead, trust me, it needs the lemon.

Garlic Soup (adapted from Bon Appetit)

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil

• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 14 garlic cloves, peeled
• 2 cups canned low-salt chicken broth**
• 2 cups filtered water
• 1/3 cup whipping cream

• 1/2 cup finely grated Parmesan cheese (about 2 ounces)
• 4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl and set aside.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 8 minutes. Add roasted garlic and 14 raw garlic cloves and cook 3 minutes. Add chicken stock and water; cover and simmer until garlic is very tender, about 25 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

**If you have homemade chicken stock you should definitely use it—you can even use 4 cups. The water is my solution to canned chicken broth, which I almost never like the flavor of, the water is simply diluting it.

***I made it through this whole post without mentioning vampires!!!!!!!!!!!!!!!!!!!

Permalink to Garlic Soup | 40 comments so far

In the immortal words of Alana from Toddlers & Tiaras, “My special juice is gonna help me win!!“.

Like Alana’s secret go-go juice (it involves Mountain Dew), this special juice really will help you win, not child beauty pageants, but the admiration of breakfast or brunch guests. It might also help you win beauty pageants, I just haven’t tried. Yet.

I’m getting off track.

This is my favorite juice blend and something that we make for very special breakfasts. I say “we” because Bryan juices the fruit. We don’t have anything to help juice, he uses a fork and sheer determination and then swears we are never making this stupid juice again, but of course we do.

Grapefruit, lime and ginger is not a combination I would have thought of without the help of Rose Bakery. This simple idea packs a punch, it is so bright and fresh. For a real treat, put the pitcher of juice in the freezer for about an hour before you plan on serving it. The juice will get nice and slushy and even more amazing. I use white granulated sugar, because it preserves the color of the fruit juice. You can use a more natural sugar but it will muddy the color and make it less charming.

Grapefruit, Lime and Ginger Juice (Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery)

• 3 tablespoons granulated sugar
• 1 cup water
• 2 tablespoons grated fresh ginger
• 2 ruby red grapefruits (regular grapefruits are fine, too)
• 2 limes

In a small saucepan, combine the water, sugar and ginger. Bring to simmer and stir until the sugar has dissolved. Remove from heat and let cool completely.

Juice the grapefruits and limes into a small pitcher. Strain the ginger syrup into the pitcher and stir well to combine. Chill until cold. Stir again before serving.

Permalink to Special Juice | 39 comments so far

If I could give each of you one cookbook, it would be The Breakfast Book by Marion Cunningham. I’ve written about it before, but it seemed worth revisiting, especially after enjoying this custard-filled cornbread over the weekend.

I’m honestly not sure how, or when, the book came into my life. It was years ago, and likely by chance. It isn’t a showy book. It is the size of a novel and contains no photographs, just a few simple line drawings (which now read as a little nostalgic and sad) and a collection of recipes that I will return to again and again.

In the introduction to the book, Cunningham talks about the importance of breakfast as a gathering time. She laments the fact that we are too busy to come together for meals—and this was before we were all tied to our electronics! It is a point that is made often, most of us share some of her concerns. She addresses the problem beautifully by providing a collection of recipes that you want to share with people.

Cunningham is a fierce advocate for home cooks. She recognized early on that the increasing attention paid to restaurants, celebrity chefs and food trends did not necessarily translate to people cooking at home. If anything, we continue to get further and further from our kitchens. Blogs, cooking television and magazines all allow us to observe cooking and food without necessarily participating (at least not in the making). We’re voyeurs. I sometimes wonder what Cunningham thinks of the current moment?

One thing is sure, home cooks are still not given the respect they deserve. If the number of recipes published in cookbooks that do not work is any indication, nobody expects us to use cookbooks for cooking. Too many cookbooks are full of recipes that few people would ever cook in their home kitchen or require ingredients that are impossible to find for people living outside of a major metropolitan area. We are supposed to use the books for inspiration? It is a defense the fashion industry uses fairly often. Cunningham’s books are so rad because they work, are accessible, and they are written for us, the home cooks. No defense needed.

When winter comes around, I find myself pulling this book off of the shelf and keeping it close at hand. It has been sitting on my bedside table since we got back from Los Angeles. I have been reading a bit every night, reading parts for the third or fourth times. I find it immensely comforting, a real blankey of a book.

I made this cornbread last weekend. It is such a perfectly magical recipe that I hope you all give it a try. This is the type of recipe that makes us bakers feel like magical witches. A simple cornbread batter is poured into a hot pan and then you defiantly pour a cup of heavy cream into the center of the  pan. Somehow (please don’t ruin it by explaining the science to me!), a layer of custard forms in the middle of the cake. MAGIC. A warm slice of this cake covered in maple syrup is about as good as it gets.

Make this soon and share it with friends. Gather for breakfast (nut brunch, breakfast!) and thank Marion Cunningham for being so awesome.

***I used a stone-ground (medium grind) cornmeal this time, which works, but sometimes the large bits of meal settle into the bottom of the cake. Truly not a problem, I just don’t want you to worry about it—so don’t!

Custard-Filled Cornbread (The Breakfast Book by Marion Cuningham)

• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 1/2 tablespoons white vinegar
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup heavy cream

Preheat the oven to 350°F. Butter an 8-inch square (or 9-inch round) cake pan that is about 2-inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. In a medium bowl, stir together the flour, cornmeal, baking powder and baking soda. Add the flour mixture to the egg mixture, mix just until the batter is smooth and no lumps remain.

Pour the batter into the heated dish, then pour the cream into the center of the batter—don’t stir. Bake for 50-60 minutes, or until lightly browned. Serve warm with maple syrup.

Permalink to Custard-Filled Cornbread | 33 comments so far

You probably weren’t expecting me to return with dessert (although, at this point, maybe you were). I know that everyone else is currently writing about salads and whole grains and cleanses. Screw that, I want some sticky toffee pudding.

I have been wanting to write about sticky toffee pudding ever since I returned from our honeymoon. It is one of my favorite sweets and difficult to find in the US. But it seems to be everywhere in the UK. With good reason— it is amazing!

We spent the holidays in Los Angeles with Bryan’s family (they’re my family, too!). It was a whirlwind trip packed with lots of family, food and presents. Bryan and I snuck away for a few days to meet two of our dearest friends in Palm Springs.

Palm Springs, for those of you who don’t know, is really into dates. Not the romantic kind, but the kind that grow on trees. I believe no trip to Palm Springs is complete without a date shake. I like the ones at the fudge shop in town, I do not like the ones at Hadley’s. The shakes  got me thinking about dates again.

While in Palm Springs, we ate lunch at the Ace hotel (double date?). When I ordered the Sticky Toffee Pudding for dessert, our server first looked confused and then corrected me: you mean sticky date pudding? (OMG! She might not even know they are the same thing?!) It was a nice version of the classic British dessert and was the push I needed to make my own.

I used a recipe from the always reliable, Rose Levy Beranbaum. It is the perfect light rendition and one that I will definitely be making again. It is everything I wanted in a STP. She mentions in the notes about the recipe that it is nice served with root beer ice cream, which I hope to try sometime soon. I settled for unsweetened whipped cream, but plain vanilla ice cream would be killer.

Happy new year, everyone! I hope 2012 is off to a good start.

**I believe STP needs to be served warm. If you aren’t eating this all at once, the cake and sauce can be warmed in the microwave pretty easily. We kept eating this for about 3 days and it remained delicious. I stored the cake tightly wrapped at room temperature, and the sauce in the fridge.

Sticky Toffee Pudding (from Rose’s Heavenly Cakes by Rose Levy Beranbaum)

• 1 cup (8 oz) stout beer, preferably Guinness extra stout
• 1 teaspoon baking soda
• 6 large dates, pitted (6 oz)
• 6 tablespoons (3 oz) unsalted butter at room temperature
• 1 cup plus 2 tablespoons (8 oz) granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 2 cups (8 oz) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Grease a 9 x 13 baking dish with butter, line bottom with parchment.

In a small saucepan, bring the beer to a boil. Remove the pan from heat and stir in the baking soda. It will fizz up a lot. Pour the beer mixture over the pitted dates. Set aside to cool to room temperature.

Once cool, remove the dates to a food processor and add a little of the beer mixture. Process until a paste is formed. Gradually add the rest of the liquid through the feed tube. The mixture will be smooth, dark and glossy. Set aside.

Preheat the oven to 350°F. (she recommends 300 if you are baking in a pyrex)

In the bowl of a stand mixer fitted with the whisk beater, beat the butter, sugar, and vanilla on medium speed until light and fluffy. In a small bowl, whisk the eggs. With the mixer on medium, gradually add the eggs in three additions, scraping down the sides of the bowl after each addition.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Add one third of the flour mixture to the batter and mix on low speed for 10 to 15 seconds just until incorporated. Scrape down the sides of the bowl. Add half the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour, then the remaining date mixture, and finally the remaining flour. Mix just until the batter is uniform in color and no streaks remain. Scrape the sides of the bowl as needed. Using a silicon spatula, scrape the batter into the prepared pan and smooth the top. The pan will be about one third full.

Bake for 25-30 minutes, or until a cake tester comes out clean. While the cake is baking, make the toffee sauce.

Let the cake cool for 10 minutes in the pan on a wire rack. You can then either unmold the cake, or just cut (into 12 pieces) and serve from the cake pan. Serve each slice warm, topped with about 3 tablespoons of the toffee sauce. Top with vanilla ice cream.

Toffee Sauce

• 1 cup (8.5 oz) packed dark brown sugar
• 1 vanilla bean
• 16 tablespoons (8 oz) unsalted butter
• 1/2 cup (4 oz) heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt

In a small saucepan, place the brown sugar and butter. Scrape the vanilla bean seeds into the pan and add the pod. Bring the mixture to a boil over medium heat, stirring constantly. Remove the pan from the heat and stir in the heavy cream, lemon juice, and salt. Let cool for a couple of minutes before removing the vanilla bean and serving.

Permalink to Sticky Toffee Pudding | 44 comments so far

Whoa, 2011 was a pretty great year at Lottie + Doof! I just reviewed the recipes from this past year and impressed even myself. It may have been the best year for recipes yet, what with bagels, savory granola, and crostatas. On top of that, we had a couple of dinners, a cookie sale, a wedding and a honeymoon. It was all pretty terrific. What better way to celebrate than with what is one of the best recipes I discovered in 2011. It snuck in at the end, just in time for our celebrations.

Brandi Henderson is someone I trust. I know that if a recipe makes it to her blog, it is worth making. Her enthusiasm over the maple walnut trifle she created for Delancey, the pizza joint where she serves as pastry chef, made the recipe irresistible to me. Even though I had sworn off sweets until 2012, I needed to give this a try.

This trifle is off-the-charts amazing.  It may be the perfect dessert. The toasted walnut cake has the right amount of texture and nutty flavor, the rich maple mousse is totally incredible and the topping of candied walnuts and sea salt make this so incredibly good that you will be impressed it came out of your kitchen, I sure was.

The recipe isn’t for the faint of heart. It requires some work, though it can be made over a couple of days. It also contains 18 egg yolks (although, my adaptation gets that down to a very modest 14). But it serves plenty of people! Depending on how you serve it, anywhere from 10-12. And this is not something you make every week. It is something you make once a year, for a special occasion. I can’t imagine a better dessert for the end of a celebration meal. You’ll be famous for it!

Have I convinced you? Honestly, you guys, make this one.

I adapted Brandi’s recipe to make slightly less mousse, and filled out some of the directions but this is all her genius. I would suggest making the cake and candied nuts the day before you plan on serving the trifle and the mousse on the morning of the day you plan on serving the trifle. The mousse calls for sheet gelatin, which is all-around better and easier to use than the powdered stuff. It is available online and worth seeking out. You might even stop into your local bakery or restaurant and ask to buy a few sheets from them. I haven’t tried it with powdered gelatin, so I have no advice there, though I am sure you can find a way to make it work. The mousse was best in the first 24 hours, but was still fantastic for the next couple of days. It deflates a little, which makes it less pretty but just as tasty. The cake is also good for a few days at room temperature. I would not combine the two until you are ready to serve.

I can’t imagine a better way to close out the year than with this awesome, decadent, dessert. Thanks to all of you for being so supportive this year, it means a lot to me. See you back here in January for some more delicious food!

Happy New year!

Maple Walnut Trifle (adapted from a recipe by Brandi Henderson)

Toasted Walnut Cake:

• 4 ounces walnuts, lightly toasted
• 4 ounces light brown sugar
• 1/2 vanilla bean
• 4 ounces cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup milk
• 2 tablespoons canola oil
• 2 tablespoons maple syrup
• 4 ounces unsalted butter, room temperature
• 2 large eggs, room temperature

Preheat the oven to 350ºF. Butter an 8-inch round cake pan and line with parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt and set aside.

In a small bowl whisk together the canola oil, maple syrup and milk. Set aside.

Place the toasted walnuts in a food processor and grind until they are the size of bread crumbs. Be careful not to grind them into a paste!

Place the butter and brown sugar in the bowl of a stand mixer. Scrape the seeds from the vanilla bean and add them and the pod to the bowl of the stand mixer. Using the paddle attachment, cream the mixture on medium speed until pale and fluffy, about 3 minutes. Remove the vanilla bean pod and discard or save for another use. Add the eggs, one at a time, mixing thoroughly after each addition. Scrape down the bowl as needed. Once all of the eggs are added, beat for another minute. Reduce the speed of the mixer to low and add the ground walnuts and mix to combine.

With the mixer running on low, add a third of the flour mixture. Mix until just combined and then add half of the milk mixture. Repeat with another third of the flour, then with the rest of the milk mixture, ending with the last of the flour mixture.

Pour the batter into the prepared cake pan and smooth the top. Bake until done, about 25-30 minutes. The baked surface will spring back slightly when touched in the center and the sides will begin to contract from the pan, a toothpick inserted into the center of the cake will come out clean. Remove the cake from the oven, and let cool completely before removing from the pan.

Maple Mousse:

• 10 ounces grade B maple syrup
• 4 gelatin sheets
• 12 egg yolks
• 1/4 teaspoon kosher salt
• 2 1/3 cups heavy cream

In a medium saucepan, bring the maple syrup to a boil over medium-high heat. It will bubble a lot, so make sure your pan is large enough. Cook for 5-7 minutes until the syrup is reduced by about 25%. You should end up with about 8 ounces of syrup. Cool to room temperature.

Place the sheet gelatin in a  bowl of cold water and let it sit until completely softened, about 5 minutes. Remove from the water and shake off the excess liquid. Set aside.

Whisk together the cooled maple syrup, salt and egg yolks in a metal bowl. Place the bowl over a medium saucepan filled with simmering water (to make a double-boiler). Cook over the pot of simmering water, whisking constantly, until the mixture reaches 165º F. Remove the bowl from on top of simmering water and whisk in the drained, bloomed gelatin sheets. Pour the mixture through a fine mash strainer, into another clean large bowl. Set aside to cool, whisking every few minutes. You can either place the mixture over an ice bath, or pop it in the fridge. It is very important to stir every couple of minutes, to keep the edges from setting to quickly. The mixture will slowly start to thicken and set. The goal is to have the mixture set to being equal in stiffness to whipped cream.

Meanwhile, beat the heavy cream to stiff peaks.

Once the maple mixture is the right consistency and the cream is whipped, fold a third of the cream into the cooled maple mixture, to lighten it. Once it is incorporated, gently fold in the rest of the whipped cream until just barely mixed. Pour into a container and refrigerate until set, about 2 hours. the mousse will be a perfectly luscious consistency.

To Assemble:

I made individual trifles in rocks glasses. I cut up the cake into 1-inch cubes and filled each glass with a handful of cake cubes. I topped the cubes with a generous amount of the mouse. I finished with some candied walnuts, a drizzle of maple syrup and a sprinkle of maldon sea salt. The salt is vital. Do not skip it.

This is one of those desserts that is amazing with a coffee or espresso to cut some of the sweetness.

Permalink to Maple Walnut Trifle | 27 comments so far

It is hard to believe the 12 Days have come and gone. I hope you had as much fun as I did. Although, I will be honest, I have never been as uninterested in sweets as I am right now. That probably explains my choice for the final cookie.

Some of you might argue that these are not cookies. I’m not very interested in arguing, so I might agree. But I think this “cake” is served best as thin slices, which are a lot like cookies. Also, David Lebovitz, officially classified them as “bars“, which we can all agree get grouped in with cookies. I consider Lebovitz an authority on everything. They are cookie enough for me.

Semantics aside, these are wonderful. Naturally sweet from all of the dried fruit and some brown sugar, they are a welcome relief from all of the rich buttery sweets being offered right now. These are all I want to eat. Also, they are beautiful—fruitcake 2.0. They are a great end to the meal with some fresh fruit and equally fantastic on a cheese plate. I have also been enjoying them as a mid-morning snack. It is a very special recipe.

They are also a pleasure to make. They don’t involve much more than a bowl and your hands. You get very involved, but it takes all of 10 minutes to prepare. The recipe is easily adaptable, but I have a few suggestions (of course I do!). I think the dates are very important, I would include at least some of them. The rest can be replaced with other dried fruits you enjoy. I included dried cherries, but cranberries, raisins, or prunes would also be nice. The apricots are important for providing tartness, do include them or another tart fruit. I would also consider adding some candied ginger to spice this up. I discourage you from adding spices, especially cinnamon. I think cinnamon is used way too often and in the wrong recipes. It is so overpowering that can ruin an otherwise perfectly good dessert. It would be distracting here. And finally, as always with recipes like this, make sure that you are using the best quality ingredients possible. Taste all of the nuts and make sure they are still fresh and taste the fruits you are using to make sure you enjoy them. You also want to make sure whatever fruits you are using are at least somewhat soft. Other than that, just have fun with this wonderful “cookie”.

Thank you to everyone who contributed recipes this week, and thanks to all of you for following along. Happy baking!

Fruit and Nut Squares (adapted from Pure Dessert by Alice Medrich)

• 3/4 cup (3.4 ounces) all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• generous 1/2 teaspoon salt
• 3/4 cup (5.25 ounces) firmly packed light brown sugar
• 1 cup dried apricots (preferably California), halved
• 2 cups quartered moist dates or other favorite dried fruits
• 3 cups (12 ounces) walnut halves
• 3 large eggs
• 1 teaspoon pure vanilla extract

Preheat the oven to 300°F. Spray pan(s)** with vegetable spray or line the bottom and sides with parchment paper.

In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, dried fruit and nuts and mix thoroughly with your hands.

In a small bowl, beat the eggs with the vanilla until light. Pour the egg mixture over the dry ingredients and mix well with your hands until all the fruits and nuts are coated with batter. Scrape into prepared pan(s).

Bake until the top is deep golden brown and the batter clinging to the fruit seems set, this will take anywhere from 1 hour to 1 hour and 15 minutes depending on the size and shape of your pan(s). Cool completely in the pan(s) on a wire rack.

When completely cool, remove the cake from the pan. The cake keeps, wrapped airtight, for several weeks at room temperature or at least 3 months in the fridge.

To serve, cut into thin slices with a sharp knife.

**You can bake this in a variety of pans. I used a pullman loaf pan that was 4×13 inches. You could use a 9×5 loaf pan for a taller cake. Or two 8×4-inch loaf pans. You can even use a cake pan. Or mini-loaf pans. Really, whatever you like.

Permalink to Day 12: Fruit and Nut Bars | 24 comments so far

Like many of you, I have been a fan of Lisa Fain (aka the Homesick Texan) for years, so I couldn’t be happier that she is our guest today. Lisa’s blog is one of the first I loved. It is beautifully designed and photographed and her writing endears you to her immediately. I have made many of her recipes over the years and they are always successful.

I was thrilled when I heard that she was publishing a cookbook. We’d become internet buddies over the years and I wanted to help her out in any way I could, so I helped her test recipes. It was fun and  provided me with a little preview of what we all had to look forward to. The finished product is fantastic and receiving lots of well-deserved praise.

One of the best recipes that I tested was for these Peanut Patties, which Lisa generously agreed to share with all of us. These are fantastic little confections that could add some spice to your cookie platter.

LOTTIE + DOOF FOOD QUIZ with Lisa Fain

Why this cookie?
While peanut patties are a Texan confection enjoyed year round, it’s the rare person that actually makes them at home. Winter is an ideal time to make candy such as these since it’s cold and dry—the perfect environment needed for the peanut patties to set up properly. And while you may be tempted to eat the whole batch, they’re terrific for sharing and make great gifts.

Sweet or salty?
Salty

Chocolate or vanilla?
Chocolate

Hot or mild?
Hot

What won’t you eat?
I’m an equal opportunity eater, I’ll try everything once. That said, I’m not especially fond of beets though I’m working on that.

Most memorable meal?
For my grandparents’ 50th anniversary, we had a huge potluck at their farm where by the end of the day almost 100 people had stopped by to eat and say howdy. I can’t remember exactly what we ate, but it’s my favorite meal because there was just so much love and joy at the gathering.

Favorite object in your kitchen?
One of my cast-iron skillets, which has been in service for four generations.

What are you scared of in the kitchen?
Not too much scares me though I am very cautious when I light my oven’s pilot light.

Do you prefer to cook alone or with others?
I usually prefer to cook alone, though there are exceptions to this—such as making tamales.

What country would you like to travel to for the food?
Vietnam

If you were a fruit or vegetable, what would you be?
In-season and fresh

Favorite thing about winter?
Citrus

Peanut Patties (recipe from The Homesick Texan Cookbook by Lisa Fain)

•  2 cups granulated sugar
• 3/4 cup half-and-half
• 1/2 cup corn syrup
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 cups roasted, salted peanuts
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cayenne (you can use less if you don’t like spice!)
• 4 drops red food coloring (optional)

Cover a large baking sheet with parchment paper.

In a pot, place a candy thermometer and combine the sugar, half-and-half, corn syrup, salt, cinnamon, and peanuts. Cook on medium heat while stirring until the thermometer reads 240°F. This should take about 10 to 15 minutes.

At this point, immediately remove the pot from the heat and stir in the butter, vanilla, cayenne, and if you are using it, red food coloring. Keep stirring until the candy loses its glossy shine and has cooled down to 140°F, about 5 to 10 minutes. (You might want to have a partner on hand to help if your arm gets tired.)

Once the candy turns opaque, quickly drop 1/2-cup-size spoonfuls onto the sheet and let cool an hour before eating. Will last for 1 week stored in an airtight container.

Permalink to Day 11: The Homesick Texan + Peanut Patties | 6 comments so far

Pistachios need a new hype man.

They are amazing, so why does everything that calls itself pistachio taste like almonds?! Most ice cream shops in America sell ice cream that calls itself pistachio but is actually almond, tinted green, with a handful of pistachios mixed in. You know the stuff! It has very little to do with what is awesome about pistachios. When we were in Paris and ate the pistachio gelato at Grom, I understood what pistachio ice cream could be and felt sad for all of that other, lesser ice cream.

It isn’t just ice cream. Take these cookies, which are fantastic, but are definitely not pistachio. They are called Pistachio Cookies, for reasons I cannot imagine. The cookies contain a pound of almond paste and 1 1/2 tablespoons (?!?!) of something called pistachio paste. Here is the thing: pistachio paste tastes like almonds. Sure, pistachios are the first ingredient on the can, but the last ingredient is natural flavors. Guess what the natural flavor is? Almond!

I know, I know— I can buy that imported pistachio cream from Italy and it is great. I am sure you will tell me I can also make my own pistachio paste. But 10 days into cookies, making pistachio paste is not something I want to be doing. Hell, I’d even settle for some pistachio extract. Something? Anything!

Pistachio people, if you are listening, please help.

But I guess all of that is beside the point. Despite my initial disappointment in these cookies, I love them for what they were—Almond Cookies. Perfectly lovely almond cookies that sort of remind me of the almond macaroons from Mike’s Pastry in Boston. They are especially awesome when you make them tiny, like I did.You can pile them in bowls for a little sweet treat when you need one.

I made these with the added 1 1/2 tablespoons of pistachio paste, but please don’t bother? Feel free to add a couple of drops of food coloring if you want these green.

Almond Cookies (formerly Pistachio Cookies, recipe by Fortunato Nicotra via One Sweet Cookie by Tracey Zabar)

• 1 pound almond paste
• 1 1/2 tablespoons pistachio paste (optional!!!)
• 1/2 cup granulated sugar
• 2 large egg whites (if the dough seems too stiff, you can add another egg white- depends on your almond paste)

Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.

In a stand mixer, fitted with the paddle attachment, mix the almond paste, pistachio paste, and sugar together until smooth. Slowly add in the egg whites and mix until fully incorporated.

Fill a disposable pastry bag with the cookie dough , cut a small tip off of the bottom of the bag (I used a star tip to get the pretty design). Pipe the mixture into cookies that are a little smaller than a hershey’s Kiss. Bake the cookies for 7-10 minutes. Remove the pans, and let the cookies cool on wire racks. When completely cool, dust the cookies with confectioner’s sugar.

***************

Previously, on THE 12 DAYS OF COOKIES

Day 1: Maple Pecan Cookies

Day 2: Fig and Date Swirls

Day 3: Evergreen Shortbread

Day 4: Rugelach

Day 5: Gooey Butter Cookies

Day 6: Poppy Seed-Honey Cookies

Day 7: Cherry, Pistachio, Oatmeal Cookies

Day 8: Sticky Pecan Bites

Day 9: Jam Thimbles

***************

Permalink to Day 10: Almond Cookies | 26 comments so far

I hope you already know my next guest, Nikole Herriott, from her beautiful blog and online shop. Nikole and her dad, Lance, collaborate on an online store filled with lovely handmade things, including the amazing wood objects that Lance carves. I love everything they make so much. We used one of their beautiful bowls to hold our rings at the wedding, it was perfect. Nikole is a multi-talented maker who graciously agreed to share her family recipe for these sweet Jam Thimbles with all of us. They are the perfect cookies for all of my fellow jam-makers to show off their goods and a wonderful addition to this cookie festival.

LOTTIE + DOOF FOOD QUIZ with Nikole Herriott

Why this cookie?
It’s one my great grandma used to make when we were little and somehow it never tires on me. I explain it here using a stand mixer but I learned the old-fashioned way with a bowl and a wooden spoon and that works perfectly too.

Sweet or salty?
Sweet!

Chocolate or vanilla?
Depends on what I’m eating, I love a vanilla sponge but a simple piece of dark chocolate is pretty great too.

Hot or mild?
Hot.

What won’t you eat?
I’ll try most things but I don’t love green peppers when they’re cooked.

Most memorable meal?
I couldn’t choose just one but most recently, Per Se. Hands down.

Favorite object in your kitchen?
My kitchen table, I love that it’s big enough to seat six.

What are you scared of in the kitchen?
Burning myself, but that always seems to happen.

Do you prefer to cook alone or with others?
With others. For me cooking together and eating together go hand in hand.

What country would you like to travel to for the food?
India!

If you were a fruit or vegetable, what would you be?
That’s a hard one! Maybe one of those greenish gray pumpkins because they’re just so beautiful.

Favorite thing about winter?
The first time it snows.

Thanks to Nikole, for joining us today—and thanks to Michael Graydon for these beautiful photos!

Jam Thimbles (recipe from Nikole Herriott)

• 1/2 cup unsalted butter, room temperature
• 1/2 cup white sugar
• 1 egg, separated
• 1 teaspoon vanilla
• 1 1/4 cups all purpose flour
• a pinch of salt
• 3/4 cups raw almonds, chopped
• 1/8 cup raspberry jam

Cut the almonds to rough chop, separate the egg and set aside. Preheat oven to 325°F. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until pale yellow. Add the egg yolk and vanilla and cream until light and fluffy. Stir in the flour and the pinch of salt and mix until the dough comes together. If your dough feels a little dry, sprinkle with up to 1 teaspoon of cold water until in forms a solid mass. Scoop dough into about 20 portions (Nikole uses a small ice cream scoop #100) and roll into small balls.
Whisk the egg white lightly, one by one roll each ball in the white and then the chopped almonds. Place cookies on a parchment lined baking sheet and press down gently until each is a slightly flatten ball. Using your thumb or the handle end of a wooden spoon, make a small indent in the centre of each cookie. Spoon about a 1/4 teaspoon of jam into each indent.

Bake for 10-15 minutes or until lightly golden. Cool on a wire rack and store in an airtight container. Makes around 20 cookies.

Permalink to Day 9: Nikole Herriott + Jam Thimbles | 12 comments so far

I didn’t see this one coming. I had no plans to post this recipe, but I was curious about these baby cinnamon rolls from one of my all-time favorites, Alice Medrich. They are so ridiculously good, I could not not include them.

How good are they?

They are so good I almost made them two days in a row. For myself! Someone, help!

They start with this genius biscuit dough that gets rolled around some butter and cinnamon sugar. It all melts and caramelizes in the pan when they bake. You can make 3 variations, which are shown in the photos: pecan, plain and one with a cream cheese glaze (a little cream cheese, butter, confectioner’s sugar and milk). I am sure you might think of others. They are unbearably cute and it is fun to pretend you are a giant eating a normal-sized cinnamon roll while eating one. Try it. It’s funny.

These obviously aren’t your normal holiday cookie. But how awesome would these be for a brunch dessert?! Imagine presenting a plate of miniature breakfast pastries to your guests. If you have friends or family staying with you for the holidays, these are perfect!

The recipe said these should be eaten on the day they are baked. I ate some the next day and they still tasted really good. None survived to the third day, so I can’t advise you there.

Sticky Pecan Bites (adapted from Chewy, Gooey, Crispy, Crunchy...by Alice Medrich)

• Pecan Halves
• 1 cup (4.5 oz) unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt, plus additional for sprinkling
• 3/4 cup heavy cream
• 1/2 cup (3.5 oz) packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, very soft

Preheat the oven to 400°F. Position a rack in the lower third of the oven. Lightly grease a mini muffin pan (with 24 cups or 2-12 cups)

Place a pecan half in some (or all) of the muffin cups, top side down. Combine the flour, baking powder, and 1/4 teaspoon salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough has formed; it should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm up. Meanwhile, mix together the sugar and cinnamon.

On a lightly floured surface, with a rolling pin, roll the dough to a rectangle 12 by 7 inches and 1/4-inch thick. Spread the dough with the soft butter, and sprinkle with a generous pinch of salt (I like using kosher or sea salt) and the brown sugar. Starting at one long side, roll the dough tightly. Cut the dough crosswise into 24 equal pieces. Place each piece in a muffin cup, cup side up.

Bake for 12-15 minutes, until well browned. Immediately turn the cookies out onto a sheet of parchment on a heatproof surface. Serve on the day you make them, or asap.

Permalink to Day 8: Sticky Pecan Bites or Cinna-minis | 16 comments so far

Today, you go on an adventure.

Katie has been my dearest friend for most of my life. She pops up on the blog every once in a while in stories (and sometimes pictures). She is the coolest person ever. She has taught in Chicago Public Schools for the past ten years, which leaves me in awe of both her and her commitment to educating young people. Katie is also one of my favorite writers. Writing comes more naturally to her than to anyone I have ever met. It is a real gift. She recently started an awesome blog which she hasn’t been sharing with anyone. That seems like a shame and so I want to help change that today.

It is called The Fundmentalist, and is her space for trying to figure out the things she doesn’t understand in this world, fundamentals that she somehow missed. The list is diverse and includes things such as sponges, Madeline Albright and the G-spot. Each post brilliantly written and each topic explored through a range of methods—interviews, experiments, musical numbers. As usual, I am totally impressed, my favorite post, so far, is this one.

One of the items on her list was cookies. She had never made cookies, and so she asked for my help. I’ll let her tell you the rest and share a recipe for some very tasty Cherry, Pistachio and Oatmeal cookies that we baked together a couple of weeks ago.

Post and Recipe HERE. See you back here tomorrow! Say hi to Katie for me. ; )

Permalink to Day 7: Katie and Cherry, Pistachio, + Oatmeal Cookies | 8 comments so far

Halfway through! I am keeping the cookie exhaustion at bay, thanks, in part, to cookies like these poppy seed and honey gems. I love these cookies. Bryan doesn’t love them, he just likes them. Take what you will from that. But remember, I’m usually right.

I like them because of the poppy seeds and honey and because they aren’t too sweet. They are delicious with a cup of tea, or even a glass of wine. The recipe can easily be halved if you don’t want 5 dozen cookies. I’ve never actually made the whole recipe, it would be a lot of cookies and I think these are most tasty for the first 24 hours of their life. I will still happily eat them for another couple of days, but their texture becomes less interesting. They soften and no longer have the crunch they had on day one. I’m excited to make these for Hanukkah.

I can’t cut straight lines to save my life. These diamonds are all goofy, though the photos make them seem less crazy than they were. Feel free to cut into squares or whatever shape you like. Enjoy!

Poppy Seed-Honey Cookies (aka Pirishkes, adapted from Saveur)

• 3 cups flour
• 1/4 cup poppy seeds
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup sugar
• 8 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup honey

Heat oven to 350°F. Whisk flour, poppy seeds, baking powder, and salt in a bowl; set aside. Beat sugar, butter, and vanilla in a bowl with a hand mixer until pale and fluffy. Add eggs one at a time, beating after each; mix in dry ingredients. Form dough into a disk; halve. Roll each half on a floured work surface until 1/4-inch thick; chill. Cut out 1 1/2-inch wide diamonds from dough; transfer to paper-lined rimmed baking sheets. Bake until golden, 12–15 minutes. Meanwhile, boil honey and 3 tablespoons water in a saucepan. Place all cookies in a single layer on one of the baking sheets; brush with honey. Let sit for 10 minutes before serving.

Makes about 5 1/2 dozen cookies.

Permalink to Day 6: Poppy Seed-Honey Cookies | 18 comments so far

I first had one of Mathew Rice’s desserts at my friend David’s birthday party. The party was in the cozy downstairs of Nightwood, where Mathew is the pastry chef. Everything at Nightwood is always delightful, but this was a particularly fun night. Mathew made a brown butter cake with rhubarb filling and some sort of cream cheese pistachio frosting, or at least that is how I remember it. It was really delicious and it got me excited to try more of his desserts.

The thing that is brilliant about the sweets that Mathew makes is that they are at once familiar and comforting and yet totally original. In my book, that is as good as it gets. And every time I eat at Nightwood I look forward to dessert.

I was thrilled that Mathew agreed to share this recipe for one of my favorites, Gooey Butter Cookies. Mathew came to Chicago from St. Louis, famous for it’s gooey butter cake, and so this is the perfect contribution to our city and to the 12 Days of Cookies.

Also, these are amazing. Bryan and I could not stop eating them. They taste like the top of a gooey butter cake. For those of you unfamiliar with gooey butter cake, think: baked cream cheese frosting, which isn’t far from the truth of this recipe. Raw cookie dough eaters will love these. Honestly, I couldn’t be happier to have this recipe in my life. It is taking a lot of self control to not make these every week.

Mathew completed the food quiz, which is below. Next time you are at Nightwood, say hello to Mathew and let him know you made his cookies!

LOTTIE + DOOF FOOD QUIZ with Mathew Rice

Why this cookie? 
It’s always a favorite with guests, and most people haven’t heard of it.  I created a scratch version from a recipe that called for a boxed cake mix.  Somehow I figured it out.

Sweet or salty? 
Sweet!  I even have a tattoo on my hand that says sweet.

Chocolate or vanilla? 
Vanilla.  Nothing beats an awesome vanilla ice cream.

Hot or mild? 
Hot.

What won’t you eat? 
I stay away from all offal meats.  I get that it can be cooked to be tasty, but it’s not for me.

Most memorable meal? 
A “meal” of all desserts by my favorite pastry chef, Mindy Segal.

Favorite object in your kitchen? 
My citron green KitchenAid mixer.

What are you scared of in the kitchen? 
I got a nasty cut on a Japanese mandoline once.  I stay away from those now.

Do you prefer to cook alone or with others? 
With others.  Just cooked Thanksgiving with my boyfriend and we had a great time.

What country would you like to travel to for the food? 
Italy.  I’m a huge fan of gelato and semifreddo.

If you were a fruit or vegetable, what would you be? 
Maybe a passionfruit.  It’s my favorite.  It’s out of the ordinary.  It’s fruity.  It’s sweet.  Just like me.

Favorite thing about winter? 
Snowy days and eggnog lattes.

This makes a whole mess of cookies (40+). Feel free to cut recipe in half if you are not cooking for a crowd.

Gooey Butter Cookies (recipe by Mathew Rice of Nightwood Restaurant)

• 4 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 pound cream cheese
• 2 sticks unsalted butter
• 1/2 vanilla bean, scraped (optional (Tim thinks it is optional, but important))
• 3 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Confectioner’s sugar for rolling and dusting

Stir together the flour, baking powder, and salt.  Set aside.  In the bowl of an electric mixer with the paddle attachment, cream the cream cheese, butter, vanilla bean seeds, and sugar together until fluffy.  Add the eggs and vanilla extract.

Incorporate the flour mixture.  Chill for at least 30 minutes.  Scoop roughly 1-ounce balls and toss in the confectioner’s sugar.  Place on a baking sheet, lined with parchment, a couple of inches apart.  Bake at 325° F until they spread and puff slightly, about 12-16 minutes.  They will be really soft in the center.  If they start to brown, they’ve gone too far.  Cool to room temperature.

From this point, Mathew usually refrigerates them on the tray because as the cream cheese and butter get cold, they’re easier to pick up. It is a good tip.  Dust with more confectioner’s sugar before serving.  Mathew always serves these cookies straight out of the fridge. He thinks they don’t taste as good warm.  I agree with Mathew! Store these in the fridge and you can serve them cold/cool.

These will keep for up to a week in the fridge. Yeah, good luck with that.

Permalink to Day 5: Mathew Rice + Gooey Butter Cookies | 42 comments so far

Who needs another rugelach recipe?

I thought I didn’t.

I did.

We wanted to make rugelach for Dose Market and so I researched recipes looking for the best one. Maybe there was some technique out there that would push mine over the top—I didn’t find much. Then, one lazy Sunday afternoon, I was watching an old episode of Baking with Julia. It featured Nancy Silverton. She wasn’t making rugelach, but I loved what she was wearing. She looked like a french baker from the 1930′s via Berkeley in the 1970s. I was thinking to myself that I had never thought of Nancy Silverton as a style icon, but that (at least in the late 90′s, I haven’t seen her recently) she was pretty rad. While thinking about that, I picked up my copy of the Baking With Julia book and opened it to this recipe.

Kismet! Nancy Silverton’s funky head scarf had lead me to Dorie Greenspan writing about Lauren Groveman’s rugelach. Match made in heaven. They sounded pretty amazing and so I gave them a whirl. They were fantastic and the basis for what became our Dose rugelach. I know, I know, it is sort of another swirl. I should have spaced this further from the fig and date swirls. But! The two cookies could not be more different. Where the others are focused and almost sophisticated, these are a wild, rustic mess of flavors. They are fantastically delicious and worth all of the work. I think everyone will find something about this recipe to incorporate into their own rugelach. And if you don’t have a rugelach recipe—you’re welcome.

Read through the entire recipe first! There are a lot of steps, but none of them difficult.

Rugelach (adapted from Lauren Groveman via Baking with Julia)

Pastry

• 3 sticks (12 Ounces) unsalted butter, at room temperature
• 12 ounces cream cheese, at room temperature
• 1/2 teaspoon salt
• 1/4 cup sugar
• 3 cups all-purpose flour

Beat the butter, cream cheese, and the salt together until smooth in a mixer fitted with the paddle attachment. Mixing on medium-low, gradually add the sugar and beat until light. Reduce the speed to low and add the flour, mixing just until the dough comes together. Form the dough into a ball, divide in half, and press each half into a rough rectangle. Wrap each half in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days.

The Filling and Topping

• 2 cups granulated sugar (divided)
• 1/2 cup (packed) light brown sugar
• 3 1/2 tablespoons cinnamon (divided)
• salt
• 3 1/2 cups coarsely chopped assorted toasted nuts (I used hazelnuts, pecans and almonds)
• 2 cups prune lekvar (homemade (see below) or store bought)
• 2 cups assorted dried fruits (I used dates, cherries and apricots) diced if large
• 1 large egg beaten with 1 tablespoon cream or milk, for egg wash

Whisk together 1/2 cup of the granulated sugar, the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt in a small bowl and set aside.

Put the remaining 1 1/2 cups granulated sugar, 2 1/2 tablespoons cinnamon, a pinch of salt and 1 1/2 cups of the assorted nuts into a food processor and pulse until the nuts are finely chopped. Turn into a bowl and set aside for topping the rugelach.

Line a baking sheet with parchment paper.

Working with one piece of the chilled dough at a time, place it on a lightly floured work surface and roll the dough into a 14 x 10-inch rectangle, 1/4-inch thick. Don’t roll thinner, because there is a lot of filling that needs to be supported. Trim the edges of the dough and cut the rectangle in half lengthwise so you have two 14 x 5-inch rectangles; leave the two halves in place.

Spread each half generously with one quarter of the prune lekvar. Sprinkle  with one quarter of the brown sugar-cinnamon mixture, pressing it lightly with your fingers. Finish by strewing 1/2 cup of the remaining nuts and 1/2 cup of the dried fruit over each dough half. Starting with a long edge of the dough, roll up each rectangle jelly-roll style, tucking in any fruits of nuts that fall out.

Transfer the rolls to the paper-lined baking sheet and roll and fill the remaining dough. Cover the rolls with plastic wrap and refrigerate until firm, 4 hours or preferably overnight. I put mine in the freezer for a few hours to make them easier to cut.

Preheat the oven to 375°F and line two baking sheets with parchment. Push the egg wash through a sieve and reserve.

Working with one roll of dough at a time, brush the roll all over with the egg wash. Using a serrated knife and sawing motion, slice the roll into pieces that are 1 1/2 inches wide. Toss each slice in the cinnamon-sugar-nut mixture to coat generously (you can press the topping in with your fingers to help it stick). Transfer the rugelach to the prepared baking sheets, cut side down, leaving an inch or so between each pastry. Bake for 25-30 minutes or until golden and caramelized. Cool the pastries on pans for a few minutes, then release them from the parchment by running a small thin spatula under each one. Cool to room temperature on a rack. Repeat with the remaining dough.

These will keep for a week in an airtight container.

Prune Lekvar

• 3 cups (packed) pitted prunes
• 1 tablespoon fresh lemon juice
• 1/3 cup sugar
• 1/4 cup very finely chopped walnuts

Put the prunes in a medium saucepan, cover with water, and bring to a boil. Lower the heat and simmer, uncovered, until the prunes are very soft, about 10 minutes; drain, reserving 1 tablespoon of the liquid. Place the prunes and liquid, lemon juice and sugar in a food processor and process until pureed. Scrape the prune butter into a bowl and stir in the walnuts.

The prune butter will keep in the fridge for a couple of weeks.

Makes 2 cups.

***************

Previously, on THE 12 DAYS OF COOKIES

Day 1: Maple Pecan Cookies

Day 2: Fig and Date Swirls

Day 3: Evergreen Shortbread

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Permalink to Day 4: Rugelach | 22 comments so far

I am so pleased to have Amelia Morris from Bon Appétempt as my first guest for this round of the 12 Days of Cookies.

Since the first time I clicked over to her blog, I knew she was something special. Amelia is a talented writer, recipe curator, performer (!!!) and cook. But more important than any of that, she makes me laugh—something that is often missing from food sites. She has created one of the most enjoyable, refreshing blogs out there and I look forward to every post. I’m so inspired by Amelia and Bon Appétempt. She reminds us that we need to make sure we have fun with these little corners of the internet that we rule. The ability to do anything we want with our sites should not be taken for granted. So let’s make some Evergreen Shortbread!

By adding some Douglas Fir tea to a shortbread cookie, Amelia creates something much more magical. A drop or two of green food coloring (which she says is optional, but I think is mandatory) makes these outrageous and fun. Below, Amelia shares the recipe and her answers to my questionnaire.

Thanks, Amelia! Thanks, too, to Matt—Amelia’s husband/photographer/partner-in-crime for these great images.

LOTTIE + DOOF FOOD QUIZ by Amelia Morris

Why this cookie?
Because it’s pretty simple yet will still stand out at your office’s annual holiday cookie swap. (I don’t know, my mom’s office does this every year.) Plus, since it’s shortbread, the focus is on the butter, not the sugar, so it can almost be refreshing in a month where the sweets overfloweth. Also, they’re green.

Sweet or salty?
Sweet. No, wait. Salty!

Chocolate or vanilla?
Vanilla…with chocolate cookies crumbled on top.

Hot or mild?
Hot! (But I’m sure you already knew that.)

What won’t you eat?
Liver. I’ve tried—twice. It’s just not my kind of organ meat.

Most memorable meal?
I love this question. For our honeymoon, about six months after our wedding, my husband and I went to San Francisco. It was before I started Bon Appétempt, and so, while we loved food, we weren’t filled with as many recommendations and expectations. We wandered the city and chose where to eat somewhat randomly. On our first night there, we ate at some tapas restaurant (Sadly, I can’t remember the name of the place.) I mostly remember that one of the small plates we ordered were bacalao croquettes, and that somewhere in the middle of the meal, after what must have been my second or third glass of wine, I was so happy, I cried.

Favorite object in your kitchen?
My little hand-painted, hot pink Oaxacan skull with a spider on top of its head that my friend Mary Anne got for me while she was in Mexico. She sent it to me via mail, and when I opened the box, I had no idea what it was or if it had a purpose…still don’t. So, it just sits on my kitchen windowsill in all of its creepy glory and makes me smile when I catch a glimpse of it.

What are you scared of in the kitchen?
So many things. Slicing my fingers, grating my fingers, accidentally turning on the food processor or blender while my fingers are in there, hot oil splashes, leaving the oven on and then going on a weeklong vacation, turning an ankle, et cetera.

Do you prefer to cook alone or with others?
Alone! Cooking with friends can make for a fun afternoon, but in general, I’m a world-class micromanager, and no one wants to be micromanaged in the kitchen. So alone with music is almost always my preference, or in the words of my husband, “I have my headphones on so I can’t hear anything if you tell me to do something.”

What country would you like to travel to for the food?
Sweden. Really, really want to go, but can’t afford that place…yet! Matt and I are in love with their culture and feel like it would be one of those places where you could go and not run into anything remotely resembling your regular life.

If you were a fruit or vegetable, what would you be?
Probably a potato because my mom loves them so much.

Favorite thing about winter?
My friends have a baby daughter named Winter, and I love how easily bribed she is with stuffed animals. On the off chance that you were referring to the season, I would have to say switching the bedding to flannel sheets and a down comforter. In a word: cozy.

Evergreen Shortbread Cookies (adapted from Organic & Chic by Sarah Magid)

Makes about 2 dozen cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 packet of Douglas Fir Spring Tips tea*
• Green food dye (optional)

*The company Juniper Ridge carries this kind of tea and it’s delicious—lemony with just enough Douglas Fir aroma to subtly remind you that it’s wintertime. If you can’t find Douglas Fir tea, you could substitute with Earl Grey or any other tea blend you like.

Whisk together the flour and salt in a bowl. Beat the butter and sugar together with an electric mixer at medium speed until it’s pale and fluffy, about five minutes. Then, at a speed low enough that you won’t create a giant flour cloud, slowly add the flour/salt mixture to the butter and sugar. Just before it’s completely blended, add the loose tea from its packet/tea bag. If you’re feeling festive, add a few drops of green food dye. (I have this gel kind of dye, and for a light green color, I only need two drops.) Continue mixing until well blended.

I like to slice these cookies into nice little ovals. In order to do this, lay plastic wrap on your work surface and place the dough on top. Shape the dough into a log, and then wrap it up well. Once it’s wrapped, you can shape it a bit more before chilling it in the refrigerator for at least thirty minutes.

Towards the end of the thirty minutes, preheat the oven to 375°F. Line two baking sheets with parchment paper. Unwrap the dough and cut the log into 1/4-inch-thick slices and arrange them about 1 1/2 inches apart from one another. Place the baking sheets in the freezer for five minutes.

Bake sheets one at a time until golden, 18-20 minutes. Remove the baking sheets from the oven and let the shortbread chill out for a few minutes before transferring to a wire rack to cool completely.

Enjoy on a cold afternoon!

****************

Previously, on THE 12 DAYS OF COOKIES

Day 1: Maple Pecan Cookies

Day 2: Fig and Date Swirls

****************

Permalink to Day 3: Bon Appétempt + Evergreen Shortbread | 22 comments so far

I first saw this recipe over on The Kitchn, where Faith Durand claimed it was her favorite cookie. I tend to like the recipes that Faith recommends, so I took this cookie seriously. She didn’t let me down, they are great. The Fig Newton-lovers of the world will be very pleased with these grown-up versions of those iconic treats.

Unlike the originals, these have contrasting textures that make them a little more sophisticated. The cream cheese dough is soft, but the sugar-coated edges gives them crunch. The inclusion of anise in the dough makes these particularly fragrant and your house smells amazing when they are baking. Also, they are really pretty. I would recommend freezing the dough before cutting so you end up with perfect little swirls. These would make a dramatic entrance to any cookie swap you might be attending.

Fig and Date Swirls (recipe from Gourmet)

• 1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped
• 1 cup packed pitted dates (7 oz), trimmed and coarsely chopped
• 1/3 cup water
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons anise seeds, ground
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt (I did 1/2 teaspoon of kosher salt)
• 1 stick (1/2 cup) unsalted butter, softened
• 4 oz cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• 1 large egg yolk
• 1/4 cup granulated raw sugar such as turbinado or Demerara

Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.

Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.

Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.

Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. (I froze mine until fairly solid. It made them easier to cut.)

Preheat oven to 350°F.

Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on parchment baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

Makes about 3 dozen cookies. The cookies keep well for about a week.

Previously, on THE 12 DAYS OF COOKIES:

Day 1: Maple Pecan Cookies

Permalink to Day 2: Fig and Date Swirls | 30 comments so far

Once again, I am pleased to bring you 12 Days of Cookies!! Over the next 12 days I (along with some very special guests) will be bringing you a collection of cookie recipes to share with your friends, family or self. I am super excited to be tackling this project, even if it means putting myself at risk for Cookie Exhaustion.

The cookie celebration unofficially kicked off yesterday at Dose Market, where my friend Sandra and I sold some delicious cookies to market-goers. Dose is a monthly market that brings together local food and fashion vendors to pedal their wares in a beautiful, light-filled space in downtown Chicago. I’m a huge fan of the market and was thrilled to participate this time. It was a bit of a preview of the fun that is about to come your way.

Sandra and I curated a collection of 7 cookies that were specially made for Dose-goers by the amazing bakers at Floriole. Sandra, Bryan, and I staffed the table (along with our friends Katie and Justin) and enjoyed a cookie or two between customers. It was a great event and I really enjoyed getting to meet some of you in person. I also enjoyed food from great Chicago food makers (fried chicken from Sunday Dinner, tamales from Las Manas, dumplings from Bill Kim and his crew, iced tea from Rare Tea Cellar, preserves from Rare Bird and Mess Hall and savory pies from Hoosier Mama—it was a Chicago all-star line up ).

I am going to share a couple of recipes from Dose over the next 12 days, starting with today’s Maple Pecan Cookies. This is one of Sandra’s recipes and a beautiful spin on the classic Mexican wedding cookie (or as some of us call them, balls). It is packed full of pecans and sweetened with maple syrup; a little orange zest pushes it over the top. It couldn’t be easier to make. We handed out recipe cards to everyone at Dose, but I wanted to hand one to you, too. Please accept this electronic version. I am looking forward to the next couple of weeks! Happy baking, my little cookie monsters.

Permalink to Day 1: Maple Pecan Cookies | 27 comments so far

Radiometer! I admit to not totally understanding the science behind this, but the vane inside of this glass bulb moves when exposed to light. It is one of the prettiest objects in my house and a fun conversation piece. (More info on radiometers here.)

Extension Cord, aka The Most Beautiful Extension Cord in the World. I know it is extravagant to spend money on something that would cost you $2 at the hardware store—but come on people! Isn’t that what gifts are about? Look at this thing! And it is perfect for spots where an extension cord can’t be hidden.

Red Rock. Red Rock is the newest creation of Wisconsin cheesemaker Chris Roelli. It is a sharp cheddar with blue veining and is the most beautiful cheese I have ever seen. It looks like a geode, I could stare at it for hours. It is also one of the best things I ate in 2011. I haven’t been this excited about a cheese since last year’s bandaged cheddar. Remember, cheese is always the perfect gift.

First Love and Other Sorrows by Harold Brodkey. One of my all-time favorite books (I usually include it in my top 3), it is upsetting that more people haven’t read this book. A brilliant collection of short stories of love, loss, adolescence, suburban ennui; First Love is a moving portrait of mid-20th century America. Out of print, but you can find copies pretty easily.

Coasters! We had coasters made for our wedding, but why not make some for a friend?! Design them a monogram, or a funny drawing, or whatever you like.

String LED Lights. These were hard to photograph, but each of these tiny lights (the size of a grain of rice) emits a beautiful warm white light. The bulbs are attached to a copper wire that can be bent into any shape you like. I am obsessed with these. There are costume possibilities too, as there is a battery pack option.

Rainbow Maker! Our dear friend Katie gave this to us last year, and at first it seemed silly. But! This magical (actually, solar powered) machine sends rainbows all over our apartment on sunny days. It is incredibly beautiful and helps get us through the long Chicago winters.

Mama Lil’s Peppers. I am not the only blogger to sing the praises of these pickled Hungarian peppers. The pickles are so addictive, we buy them by the case. I love a whole grain cracker topped with soft goat cheese and these peppers, it is the perfect appetizer. We also put them on sandwiches and in pasta. You’ll find a use, trust me.

Cookbooks! Plenty of good books published this year. Three standouts:

Ancient Grains for Modern Meals by Maria Speck is a completely inspiring exploration of whole grains and their use in cooking and baking. Beautifully written and designed.

The Mozza Cookbook by Nancy Silverton, Matt Molina and Carolynn Carreno is fantastic. I love the restaurant and am now happy to be able to recreate some of my favorite dishes at home. Yes, many of them are more work than you might normally put into a meal,  but you can find a lot of inspiration in this book.

Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking & Creating Community Through Food by Sam Mogannam and Dabney Gough has some great recipes but is most valuable as a guide to navigating your local market. They cover everything from how to pick the right olive oil to tips for keeping GMO’s out of your diet. I’ve learned a lot from this book.

Serving Plate. You know I love plates, and this one is really a charmer. The simple black outline really makes it special, and food looks great on it.

BONUS BRYAN PICK: Marie Sharp’s Fiery Hot Habanero Pepper Sauce. Bryan says: I first had Marie Sharp’s at a taco place I’d go for lunch while working in LA. When I went to look for it at a nearby hot sauce shop, the woman working the register was putting it on HER lunch. Since then, I’ve given a bottle to many a friend, family member, and acquaintance who mentioned liking spicy foods—they inevitably go crazy for it and begin ordering it themselves. Besides tacos, I love it on scrambled eggs, cold pizza, in a stir-fry, and, perhaps most notably, on Tim’s lasagna.

Tim agrees! This carrot-based habanero sauce is very special.

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And if you looking to make something for your friends and family, may I suggest cookies? I can help you out starting Monday, December 5th when I bring you 12 Days of Cookies! I am so excited and working hard to put together a great collection. On a related note, Sandra Holl (Floriole) and I are going to be selling cookies at the next Dose Market, aka HoliDose. It is this upcoming Sunday (12/4) and we’ll be there from 10am-5pm. Could not be more excited to share cookies and to meet some of you in person (I hope!).

Permalink to Lottie + Doof Gift Guide 2011 | 40 comments so far

So many people have problems with raisins, I began to think that I didn’t like them. But that’s crazy, I love them.

My love was unexpectedly affirmed shortly before Halloween when Bryan and I stopped by Hoosier Mama (the best pie shop in the world) to buy a pie. They had a sour cream and apple pie that looked amazing and seemed like the obvious choice. But for some reason I told Bryan he could pick. He picked a funeral pie which I found out was an Amish raisin pie (Hoosier Mama’s version had a healthy dose of rum). I spent the rest of the day asking Bryan: What kind of weirdo picks a raisin pie?! Well, you can see where this is going. Pie in my face. The funeral pie was incredible and it got me thinking about raisins.

I think part of their problem is that raisins get put in stupid places, like brownies and oatmeal cookies. When I was a kid there was a bakery near our house that sold Pac-Man shaped donuts complete with a bright yellow glaze. They were rad. The problem was they used a raisin for the eye. WTF? Why not a chocolate chip? So, every time I got one of those donuts I would start by savagely gouging out the Pac-Man’s eye and throwing it in the garbage. I now wonder how many raisins were thrown in the garbage of that bakery by annoyed kids.

It wasn’t the raisin’s fault.

Enter this totally amazing recipe. Seriously, this one is really special. It is from the recently published Rustic Italian Food by Marc Vetri and David Joachim. While many recipes in the book look good (although, honestly, not so easy for the home cook), this simple biscuit recipe stood out. It is a strange one. You mix the batter on the stove top, heating it gently. The egg white heavy batter is then spread into a pan and baked. After baking, you cut it into rectangles and (here comes the magic!) toast them with a little butter. The toasting transforms them into something really quite special and a perfect showcase for raisins. They are totally buttery and delightful.

It is a great recipe for this weekend or any weekend you have friends and family around. Bake the biscuits before guests arrive and then whenever you want to sit down for a snack and a cup of tea you can toast up a few of these.

Happy thanksgiving, everyone! I hope it is a great weekend.

Toasted Raisin Biscuits (adapted from Rustic Italian Food)

• 3/4 cup (1 1/2 sticks)unsalted butter, softened, plus more for toasting
• 1 1/2 cups confectioners’ sugar
• 5 large egg whites
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher or fine sea salt
• 1/2 cup raisins

Preheat the oven to 400°F. Grease a 13×9-inch baking pan.

Cream the 3/4 cup butter and the confectioners’ sugar in a large saucepan with a wooden spoon. gently warm the mixture over medium-low heat, stirring in the egg whites, flour and salt. Do not let the mixture simmer. Remove from the heat and fold in the raisins. Immediately scrape the thick mixture into the prepared pan.

Bake until the top looks dry and the edges are lightly browned, 10 to 15 minutes. Prick the biscuit all over with a fork about halfway through baking to prevent it from puffing up.

Remove from the oven and let cool completely in the pan on a wire rack. Cut into 1 1/2 by 3-inch rectangles. To serve, melt a little butter in a skillet over medium heat. Add the rectangles and toast until both sides are browned, 1 to 2 minutes, adding butter as needed.

You can keep the un-toasted biscuits (well wrapped) for up to 4 days. Toast as needed.

Permalink to Toasted Raisin Biscuits | 37 comments so far