Spork or Foon?

Kahlua Chocolate Chip Cookies

I was trolling around on Facebook (that actually sounds so odd and slightly sleazy), doing things people on Facebook do – you know, like looking at vacation photos of people who I haven’t talked to in ten years – when I saw these Kahlua Chocolate Chip cookies on She’s Become Doughmesstic’s site. 

My eyes almost popped out of my head.  Now, we all know that I love putting alcohol in desserts.  I no longer feel like a closet alcoholic when I enter the liquor store and buy those airline bottles of alcohol.  Instead, I walk in with my head held high, and as I plunk my money down on the countertop, I say to the guy behind the countertop with conviction:

“I need it for cooking.”

He answers back with a blank stare, as if he could care less about my closet alcoholism, cooking needs, or my two dollars and nineteen cents. 

But I digress.

When I saw these cookies, I was immediately intrigued. Cookies with a twist. Kahlua. Hazelnut oil. Chocolate chunks filled with caramel. I loved it. 

I decided to make them during a weekend away with friends at my boyfriend’s parent’s incredible beach house.  I try to cook and bake as much as possible when I am here, because… well… just look at this kitchen. 

 
And there are two kitchens like this. I die.

Unfortunately, when at the beach house I am usually short on cooking utensils. Sometimes it terrifies me when people do not have baking necessities like stand mixers and cooling racks.  How do they live like this? I think.  Then I realize not everyone is a crazy baker like me.  However, there is nary a baking sheet to be found in this house. Funnily enough, I also think I am the only one in the history of the house to have ever used either of the ovens.  And they built the house 5 years ago.

I had to be creative. I decided to bake up these cookies in 13 x 9” Pyrex dishes and cool them on a barbeque basket.

Like I said, I had to be creative.

I needed to tweak the recipe a bit, as the supermarket down in Long Beach Island does not have luxuries like hazelnut oil, or even chocolate bars with caramel inside.

Also, a friend of ours has a severe peanut allergy, so I could only use Hershey’s chocolate (something new that I learned). Not that there is anything wrong with Hershey’s, but I’d love to try these with a premium chocolate.  Because these are a premium cookie.  The crisp edges of the cookie give way to a supremely chewy center with flavors laced with the deliciously complex flavor of the coffee liquor.  I was incredibly impressed with this cookie. Oftentimes, it is hard to trace the flavors of a liquor in a baked good, but the Kahlua flavor truly was the star of the cookie.

Oh. And the dough. Don’t you even get me started on that dough.  Dangerous.

Here is the recipe with my revisions, but check out Susan's site for the full on recipe - hazelnut oil, premium chocolate, caramel and all!

Kahlua Chocolate Chip Cookies adaped from She's Becoming Doughmesstic

10  Tablespoons Browned Butter (salted butter)

2 Tablespoons Hazelnut Oil

1/3 cup Dark Brown Sugar

1/2 cup Light Brown sugar

2/3 cup Sugar

2 large eggs

1 teaspoon Vanilla

1 1/2 Tablespoons Kahlua

2 Bars Hershey’s Dark Chocolate, chopped

2 cups plus 2 Tablespoons All Purpose Flour

1/2 teaspoon Baking Soda

Pinch salt

 

Preheat oven to 325 F.

In a small sauce pan, brown the butter over medium heat (the butter will be golden brown and have a slightly nutty scent).  Let cool slightly.

When the butter is browned, add to sugars sugars and mix until the butter is fully incorporated.  Add the eggs one at a time.  Add salt, vanilla and Kahlua and mix until fully incorporated. 

In a separate bowl, combine dry ingredients.  Add dry ingredients to the butter and sugar mixture and fold in with a rubber spatula.  Mix only until just combined. 

Add chopped chocolate to the batter. Cover with plastic wrap and refrigerate dough for 15 to 20 minutes.

Place 1” balls of dough on prepared cookie sheet.  Bake for 15 minutes, or until just golden brown, for best results.  Remove from oven and place on a cooling rack to fully cool. 

Lime and Coconut Cookies

 

First off, let me say I hate any recipe that has Lime and Coconut in the title.  Mainly because I get that dreaded song stuck in my head.  And because I don’t really know the words to said song, so I just sing an annoying song over and over incorrectly.

“You get the lime in the coconut you make it fall up.”

You make it fall. Up. Seriously. That’s what I think the words are. And I’m still too lazy to Google the correct lyrics.

I made these cookies for my cousin’s baby shower a few weeks back to go along with the two different types of cupcakes. I had grandiose dreams of making little stork cookies and little baby onesie cookies decorated in purple and green.

And then reality hit. I began to have nightmares of my 2,500 cookie bonanza this past Christmas.  I thought of the nervous breakdown I had when recently making a close friend’s wedding cake (which I never blogged about and don’t know if I can because I just can’t relive it. But I must say, I love the girl whom I made this cake for to death and I would do it again if she asked!)

I broke out into a cold sweat. I swore an ulcer was slowly forming wherever ulcers form. I couldn’t do it. Not again. I needed an easy cookie recipe.

I found these lime and coconut cookies on Two Peas in a Pod.  Simple, easy butter cookies speckled with lime zest and toasted coconut.  I could bang out 100 of these cookies in no time. I even had some purple and green sprinkles to sprinkle atop the cookies to really make them pop.

I nervously texted my cousin (the twin sister of the then-mom-to-be) that I could not do anything crazy in regards to the cookies because I just didn’t have the time to do it. She reassured me that it was fine and not to go crazy.  I felt a little bit better, but still slightly disappointed in myself, nonetheless.

Well, once I tasted these cookies, I was disappointed no-more.  The buttery, chewy cookies were as light and air as hints of lime danced atop my tongue.  The coconut lent a wonderfully chewy, slightly crisp pop to the texture, however, did not add much to the flavor.  But these cookies were great, nonetheless. An easy, delicious treat that is perfect for any summer celebration.

When I arrived at my cousin’s house, I arranged the cookies atop her gorgeously decorated dessert table, as my family oohed and aahhed.  My cousin (not the pregnant one) exclaimed at how beautiful she thought the cookies were (she is one of the sweetest people ever and always has a way of making people feel good about themselves). Hungrily, my family reached for cookies as they awaited the arrival of the rest of the bridal shower guests. I had the urge to slap their hands as they swiped a cookie because I always saw people do that in movies and wanted to do that, but then I thought that would be mean. So I refrained. Because I’m nice like that. 

Instead, I watched as they ate the cookies in delight. Many commented that they could not taste the lime (which I agree), but still loved the soft, buttery texture of the cookie.   This recipe is definitely a keepr.

Random side story:  My father, who happened to imbibe in one glass of Dewar’s too many, had a plateful of cookies and then, in his drunken state, tried to eat the duck-shaped confetti that decorated the dishes.

“What the hell kind of sprinkles are these?” He shouted as he spit out pieces of green and purple confetti.

“It’s confetti, Dad.” I said, laughing hysterically as I swapped out the watered down glass of scotch for a piping hot cup of coffee.

That’s my dad, for you.

Lime and Coconut Sugar Cookies adapted from Two Peas and Their Pod

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Zest of 4 large limes
3 tbsp lime juice
½ cup toasted coconut
1/2 cup sugar for rolling cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.

In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer, mix sugar and lime zest with your fingers until the sugar is moist and fragrant.  Add butter and, using a paddle attachment, beat butter and sugar until smooth and very fluffy (about 3 minutes)

 Add in the egg, vanilla extract, and lime juice. Mix until well combined.

Gradually add in the dry ingredients and toasted coconut. Mix until combined. Be sure not to over mix.
Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.

Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.

Let stand on cookie sheet two minutes. Move cookies to a cooling rack.

Makes about 3 dozen cookies

 

TWD: Chockablock Cookies

 

 

I made the recipe on time! For the first time since I started my new job!  HOLLA!

I was nervous about this recipe for two reasons:  the mix of fruit in the cookies (gross) and nuts in the cookies (gross).  I'm a purist.  The only thing that should be in a cookie is a chip of the chocolate kind. Or some kind of a delicious filling. Or jam. 

OK, I'm getting carried away. 

I was scared of the dried fruit in the cookies because dried fruit in cookies is gross and dried fruit with chocolate in cookies is super gross. I also omitted the molasses because I was all out and didn't feel like walking two blocks to the supermarket. LAZY. 

However, I did get an idea.  I have a huge tub of dried cranberries and a bag of white chocolate chips. Well, those two pair perfectly, so I tried it out. 

Thankfully, I read the P & Q and l learned that I could sub honey and brown sugar for the molasses. So my changes were - nuts, weird dried apricots and figs, molasses out; honey, brown sugar, and white chocolate chips in.  I also did a version with just coconut and chocolate, because I love me some coconut and chocolate.

The cookies were good, but I have a feeling they will be better the next day. I was a bit disappointed with the lack of flavor from the coconut, but it did add a nice texture.  I did, however, LOVE the white chocolate and cranberry cookies. As Larry David would say, they were "Prettyyyyyy, prettyyyyyy good."  Soft, chewy, with sweet, subtle hints of honey, complex sweetness from the brown sugar, chewy, delicious cranberries, and lovely white chocolate chips.  I almost wished I had pistachios to complete the substitutions, but then I thought better of it, as I didn't want any nuts messing up my cookies. Grossness.

I swear, I'll grow up soon. 

Check out Mary of Popsicles and Sandy Feet for the REAL recipe and check out the rest of TWD!

TWD: Dulce De Leche Duos

 

Do any of you watch 30 Rock?  If so, you'll know about Liz Lemon's claim to fame "Deal breakers".  Basically, Liz Lemon finds things that are dealbreakers in relationships and she'll say, "That's a deal breaker!"

For example, Liz goes on a talkshow and doles out advice to audience members. "You have sexually transmitted crazy mouth! Deal breaker!" she tells one woman.

Well, Liz finally gets a book deal, which then turns into a TV deal and Liz imagines herself as a star as she sings, "I'm a STAR! I'm on TOP! Somebody bring me some HAAAAAAM!"

Well, these cookies are what I call "Diet breakers".  And my version of the song goes, "I love these!  These are great! Somebody roll me out of HEEEEERE!!!"

Really.  I mean, just really.  These cookies are dangerous. Soft and chewy dulce de leche cookeis (DULCE DE LECHE COOKIES) filled with more creamy dulce de leche and then sandwiched with another soft and chewy dulce de leche cookie (DULCE DE LECHE COOKIE!).

Heaven. Sublime. Diet breaker.

Check out Jodie of Beansy Loves Cake for the amazing (AMAZING!!) recipe.

TWD: Blueberry Honey-Wheat Cookies

 
 

This has been the longest winter in the history of man.  I just declared that. Call me Al Roker, your neighborhood weather(wo)man.

It seems every time I look out my window, I look through the endlessly falling snow towards a grey sky. Down below, the streets of Manhattan are covered with a salty, grey mush and at the end of each street corner is a pool of black water waiting to soak the feet of any poor soul that does not have experience long-jumping said puddles. 

It is miserable.  

Needless to say, I am ready for winter to end. I wrote a little Haiku for winter:

Winter, enough is enough. I say "Uncle".

Go away.

Isn't it time to head to Australia, or something?

That's what I like to call "Free-form Haiku".  I don't like stick to the 5-7-5 rule.

I'm tired of the heavy snow, the heavy clothes, and the heavy foods. I need some lightness in my life. So I want to kiss Michelle of Flourchild for this week's pick, Honey-Wheat Cookies.  These cookies are what I would call "lovely".  And I say lovely in a British regional accent (I'm not sure which one), because I love the way they call food lovely.  We Americans don't use the word lovely enough when commenting on food.  So you have to say it like this:

"Lohv-leigh".

If any of you watch Last Restaurant Standing on BBC America, you'll know what I mean. 

These cookies were light and airy, almost cake like.  The soft, sweet nuanced flavors of honey are enhanced bright lemon flavor and the the cake-like texture of the cookie has a wonderful bite due to the addition of wheat germ. I added some $21-a-pound dried blueberries to the cookies, making these the most expensive cookies in the history of the world, to go along with the longest winter in the history of the world. But they were the perfect addition.  Soft, sweet and chewy, these added the perfect textural contrast to the pillowy cookies. Finally, I topped the cookies with a sweet lemon glaze and smiled with thoughts of spring as I took a bite. 

Check out Michelle's page for the recipe and click here to see the rest of TWD!  

TWD: Rice Krispie Treat Chocolate Chip Cookies and I MET DORIE!

These chocolate chip cookies were great.  Making these were interesting, as I was able to taste the real thing made by the original author the very same day. Hers were better. More on that later.

I wanted to do something different with these cookies and I thought, "Why not Rice Krispie Treat cookies?" I felt the batter was kind of thin, so I added 1/4 cup of flour, 1/2 cup Rice Krispies, and 1/2 cup of marshmallows.  They were definitely a lot of fun to eat. The marshmallows caramelized and added a great, chewy texture, and there definitely were some fun snap, crackle, pop moments as I crunched down on the Rice Krispies. Thanks to Kait of Kait's Plate for choosing this great recipe! Click here for the recipe and check out the rest of TWD here!

On to the good stuff. 

I MET DORIE!  Friday afternoon, I headed over to the Mizu Salon over on 59th and Park, walked in, and almost fainted from excitement. There she was.  My baking idol.  We made eye contact and she smiled. Did she recognize me? I thought.  I shook it off. No, that's impossible. 

 

After a few minutes (the line was crazy long) my turn arrived. 

"Dorie?" I said, tentatively.

"Hi!" She greeted me warmly, but looked deeply at me as if she were trying to remember a familiar face. "Tell me your name."

"I'm Teanna. I'm part of your baking group. Spork or Foon?"  

God, I'm such a dork, I thought.  I ASKED the name of my blog.  Like I wasn't sure of it. Get a grip, woman! 

"YES!"  She exclaimed.  "I thought it was you when you walked in.  You do such beautiful stuff!"  

WHAAAAAAAA? I thought to myself. She knows who I am!? The Great Dorie Greenspan?

HOLLLLLLLLLLAAAAAAAAAAAA!

She hugged me and planted a kiss on my cheek.  I secretly hoped her lipstick had left an impression on my cheek, for I would wear it around the city proudly that day (it didn't).

 

We spoke for a few more minutes as she put together my order: one of everything.  She had run out of the World Peace Cookies, the ones I was most excited for, but I had figured those would probably have sold out first (I arrived 2 hours after opening). I was giddy as we chatted. I couldn't get my thoughts out clearly. It was like it was 1985, she was Michael Jackson and I was a 15 year old girl. I wanted to scream, cry, pass out, and be dragged out by security. 

  
I took a photo with Dorie as the line grew longer and the inventory shrunk.  I was deliriously happy.  I walked out, with a box filled with Coconut Lime Shortbreads, Chocolate Chip Cookies, Sables, Peanut Butter Cookies, Molasses Spice Cookies, Chocolate Chunkers, and Espresso Shortbread Cookies. I skipped down into the subway and replayed the past 15 minutes in my head as an enormous smile tattooed itself on my face for the next few hours. 

 

We're a lucky bunch. We get to bake together, each week, inspired by each other's stories and experiences.  But what is most amazing is that the author of the book that brought us all together is so involved in our community.  If I had a question, I could Tweet Dorie and receive a response immediately.  I had a problem with my sables, and Dorie commented with a lengthy explanation as to what could have been the problem. She KNEW WHO I WAS WHEN I MET HER. She reads our blogs. She comments. She loves us all. And she is the sweetest woman I have ever met.  Seriously.  She was so happy to meet each and every person who walked into the cookie bar.  It was as if we were all old friends and were at a reunion together, happy to see each other after so many years. 

Oh, and speaking of Sables, this was Dorie's Sable.

 

And these were mine. 

Oof, I have some practicing to do. 

  
 

Happy Super Bowl Sunday!

 
 Chocolate Guinness Cake with Chocolate Baileys Buttercream Frosting

As January rolls in, we here in America mourn the end of the winter festivities and gay merriment of Hanukkah and/or Christmas, and the New Year, but we always forget about the third winter holiday: Super Bowl Sunday.  

Super Bowl Sunday is where we Americans pay our respects to the young men who put themselves out in the face of danger once a week (and maybe even during two-a-day practices).  They forgo seeing their families, drinking, and participating in other activities that may affect their stamina each Sunday. These young, athletic men have a 100% chance of getting injured during the season (true stat). But they do it for one reason and one reason alone:  make it to The Big Game. And for their multi-million dollar salaries. So I guess that is two reasons. 

 

Twice Dipped Chocolate Peanut Butter Rice Krispie Football Treats 

In America, family and friends gather to celebrate the big day.  Some men have "No Girls Allowed" parties. Grown men. Those type of men are extremely mature. 

But the cooler people do not discriminate based on sex. No! Whether one is in it for the game, the commercials, or the food, you can believe a good time will be had by all. 

I've made the Holy Taco Snack Stadium, but everyone needs a little something sweet as a change from the spicy wings, 5-foot long heros (or hoagies or subs depending on what part of the country you are from, but really, we should all call them heros because the other words just don't make sense. And don't even get me started on Jimmies. Or Pop. Um... hello. Sprinkles and Soda!).  This year, I decided to make a Guinness Football Cake with Bailey's Buttercream frosting, horseshoe and fleur de lis sugar cookies, and, my personal favorite of which I could not stop eating as I was making it making me feel like I won't fit into my jeans soon, twice-dipped chocolate peanut butter rice krispie football treats.

Unfortunately, I do not have time to post the recipes (not that ANYONE would start making these items now... is anyone even on the internet right now? ) so I will post them at a later date where these treats will be completely irrelevant and readers wonder, "Why is she posting about football in March?"

Enjoy your day and GEAUX SAINTS!  

 

 

Sugar cookies decorated with royal icing
 

TWD: Mrs. Vogel's Scherben

 
Let me start off this post by saying I'm sorry.

I'm sorry for picking a recipe that worried so many people this week.  

People were scared. Look at the P&Q for this week on the Tuesdays with Dorie web page. You'll find words like "scared", "concerned", "nervous", "I'm-not-cool-with-grease-fires".

I felt bad.  I knew I should have went with the Hidden Berry Torte!  I needed a crowd pleaser! Not something that will scare people away! Actually, when I chose this recipe, I wrote, "I hope people don't hate me!"

But I wanted something different!  I wanted to choose that little recipe that probably gets passed over day after day in home kitchens across the world! I know this may not be something simple.  I know we don't want fires in our kitchens.  But It's FRIED DOUGH. What's not to like?  What's a better way than to break your post holiday detox with FRIED DOUGH?  We all knew it was going to happen sooner or later.  It's just that this time, it's sooner. (Sorry to anyone doing the Ten in 10 challenge! You can take one little bite!)

When it comes down to it, I chose this recipe for six reasons:

1.  FRIED DOUGH. 

2. I felt like it may have been the lone recipe that would not have been chosen until week 360.  I felt bad for it. 

3.  It actually is very simple to throw together.  The only ingredients are flour, butter, baking powder, water, sugar, and salt.  Every member of TWD already has those ingredients stocked en masse. 

4. One bowl. No appliances. 

5.  When you Google the word "Scherben", not much comes up besides an IMDB link to a movie from 1921.  We can change the world, TWDers. We can introduce "schreben" to the masses.

6.  FRIED DOUGH. 

So thanks to everyone who hunkered down and baked fried along with me this week.  And special thanks to Caitlin of Engineer Baker for helping to quell some baker's fears about frying the scherben by finding an appropriate baking solution that gets great results!  

These cookies are crispy, delicious, and fun to eat.  They are different, and I like that.  For being fried, they are surprisingly light and not greasy at all.  They remind me more of sweet versions of those wonton crackers you get at Chinese food restaurants that you sprinkle over the soup rather than a heavy zeppole (the big, Italian fried dough balls of my youth).  I both baked and fried them.  The fried ones puffed up more, but the baked ones were equally crispy and delicious. And they are completely addictive.  You have a scherben one minute, the next thing you know, you've eaten 12 more and you're like, "Oh man, I just ate 12 fried cookies."

Keep on eating (healthy.  After you try these Schreben, that is. GOOGLE IT!).

Mrs. Vogel's Scherben

Combine 1 tbsp. butter with a big pinch of sugar and a little pinch of salt. 

 

Cream them together until the mixture is smooth and creamy.

 

Add the egg and beat.

Gah! It's curdled! 

Just kidding, that's totally cool. Keep going.

 

Add the flour.

 

...and mix until most of the dough is moistened.

 

Add some water...

 ... and stir until the dough comes together.

Gather the dough and lightly knead until the dough is just smooth can comes together (this dough is very sticky. You may need to add more flour to work with it).

Refrigerate for one hour.

Remove dough from refrigerator and cut in half. 

 On a well-floured surface, roll the dough out to a rectangle shape, roughly 12 x 8".

My dough kind of looks like a tooth.

Slice dough in 1-inch segments.

Cut strips in half.

Cut a 1 1'2" slit lengthwise in each piece.

 

Layer in a baking sheet lined with plastic wrap (single layers, plastic wrap between each layer).

 
Refrigerate for 1 hour.

 
Fry the dough in 4" of hot oil (350F) until nicely golden brown on each side.

Or you can bake the dough at 400F for 12 minutes until golden brown and crisp (thanks, Caitlin!)

Drain on a paper towel and dust with cinnamon sugar.

Dust the scherben with confectioners' sugar and enjoy fried...

 

...or baked!

 
 

Mrs. Vogel's Scherben from Dorie Greenspan's Baking: From My Home to Yours

Ingredients

1 tablespoon unsalted butter, at room temperature

Big pinch of sugar

Little pinch of salt

1 large egg, at room temperature

1 cup all purpose flour

1/4 teaspoon baking powder

3-4 tablespoons hot water

Cinnamon sugar and confectioners' sugar, for dusting

Flavorless oil, such as canola or sunflower, for deep frying

Working in a medium bowl with a wooden spoon or a large rubber spatula, beat the butter, sugar and salt until smooth and creamy.  Add the egg and beat - the mixture will look curdled, but that's ok.  Mix the flour and baking powder together and pour them into the bowl, then stir until most of the flour is moistened.  The dough will look like coarse, clumpy meal.  Add 3 tablespoons hot water and continue to stir until the dough comes together.  If you've still got dry portions, sprinkle over a little more water.  Keep stirring - you'll have a moist dough that might be a bit shaggy. 

Reach into the bowl and knead the dough just until it smooths out and comes together. Gather the dough into a ball, wrap it in plastic and chill for at least 1 hour. (The dough can be kept in the refrigerator overnight if it's more convenient.)

Line a baking sheet with plastic wrap. Cut the dough in half.  Working with one half at a time, on a well-floured surface, and keeping both sides of the dough floured, roll the dough into a very thin rectangle - try to make it about 12 x 8 inches, but don't worry if it's not the right size or if it's lopsided; scherben can be any size, and shape.  If you keep the work surface well floured and turn the dough so it's not sticking and so you're rolling on both sides, you'll find that it is very easy to roll and that you can roll it paper thin.  Mark off 1-inch strips with a ruler and cut the strips with a pastry wheel or pizza cutter - using a zigzag pastry wheel makes pretty cookies.  Cut the strips crosswise in half, then, using a small knife, cut a lengthwise slit about 1 1/2 inches long in each strip. Place the strips on the lined baking sheet and cover them with another piece of plastic wrap.  Roll and cut the other half of the dough and lay those cookies over the first batch.  Cover with plastic wrap and refrigerate for at least 1 hour. (If it's more convenient, these can stay in the fridge for a day.)

GETTING READY TO FRY:  Line a baking sheet with a triple thickness of paper towels and put it close to the stove. Fill one sugar duster or strainer with cinnamon sugar and another with confectioners' sugar.  Pour at least 4 inches of oil into a deep saucepan (or use an electric deep-fryer) and heat the oil to 350 degrees F, as measured on a deep-fat-frying thermometer.

Drop 4 to 6 strips into the pan (don't crowd the pan) and fry until the undersides are golden, then turn and fry the other sides;  each batch will take 2 to 3 minutes.  Lift the cookies out of the oil on a perforated skimmer, allowing excess oil to drip back into the pan, then turn the cookies out onto the baking sheet to drain.  Put in another batch to fry, and while they are frying, turn the cookies that are draining so the other sides can drain.  Then, while the cookies are still hot and slightly damp from the oil, dust both sides with cinnamon sugar.  Continue until all the dough is fried.

Just before serving, dust the scherben with confectioners' sugar. 

Already Been Chewed Gingerbread Men

 

The Pecan pie will have to wait... again.  It will be part of my Christmas dessert table... along with these.

I first saw these ABC (already been chewed) cookie cutters on Baking Bites and thought they were amazing. I wanted to again needlessly spend money on more kitchen equipment.  But then I decided that this was something I could do myself.  So what did I do? I baked the cookies and then I snapped their little legs and hands off as I quoted the Gingerbread Man from Shrek: "You're a monster! No, not the gumdrop buttons!" And then I ate them. 

It's a cruel, cruel world. 

Click herehttp://splendidtable.publicradio.org/recipes/dessert_sugarcookies.shtml for the cookie recipe and click here if you don't have the heart to rip those delicious little legs off yourself.

TWD: Cafe Volcano Cookies

 

I'm making the pecan pie tonight and will post it tomorrow. I'm hearing it's amazing, so I'm excited for this one!  For now, I'm rewinding to last week's Cafe Volcano cookies, chosen by MacDuff of Lonely Sidecar.

Since my life has been consumed by cookies the past month, my eating habits have changed drastically.  I feed only on cookie dough these days.  And when you live a life only tasting dough all day, no other food is appealing to you. I'll think to myself, "Hey, I'll make some egg whites for breakfast." Then, another voice in my head says, "No, I'll just have a piece of cookie dough."  "But what about those surprisingly delicious raspberries you picked up at the store?" "Nah, I need some chocolate." "How about a delicious piece of baked salmon and some quinoa?" "SUGAR COOKIES!"

So, it's nice to just skip the butter and the flour with these cookies and go straight to the sugar. And these are the best mound of sugar I've ever eaten. I want to kiss MacDuff for picking such an easy recipe. And seriously, Dorie, I love you. How do you think of such things?  Throw egg whites, nuts, and a ton of sugar in a pan with some espresso powder, stir for 30 seconds and bake?  Holla!

Click here for the recipe and click here to see some amazing praline pies!