Blog

Category

Currently showing posts tagged Cookie

  • Browned Butter, Buckwheat & Walnut Chocolate Chunk Cookies

    That is a mouthful! Eating 2 of these cookies at one time annnnd the title..."browned butter, buckwheat, walnut chocolate chunk cookies". They may look a little...homely...but they have incredieble flavor and texture. Note: you may use chocolate chips, and you may omit the walnuts. Similarly, I could see substituting hazelnuts being *amazing* in these.These cookies were born when I participated in a cookie swap in efforts to raise funds of the ACLU, that the lovely Miss Jen held at her crazy adorable pie shop (also, super tasty pies...I shouldn't have to say that about a shop that sells all-things butter and pie...right? Ok...good). I was also in-between moving from Beloit to my new place here in Viroqua (*happy dance*), and was spending a few days/nights at my Dad's in Madison. Let us just say that baking cookies for others is my kind of therapy when things get a liiiiittle stressful. Nibbling on pieces of chocolate, browning butter, adimiring the rich colors of buckwheat flour....I love it all. And I really, really love these cookies.

    Now, don't get me wrong, I LOVE a solid, well-executed chocolate chunk cookie. Sprinkled with sea salt, dunked into hot coffee, loaded with chocolate chunks...nothing will beat that. But for those who cannot eat the glutens (turns out, many people are still dabbling in the gluten-free arena), these are a really amazing option. The nutty buckwheat flour compliments the browned butter, and walnuts offer lots of crunch. And the chocolate. The chocolate....is the chocolate. I think I prefer these made with chunks of chocolate-some little pieces, some small, some shavings....but chocolate chips will do just fine. Just be sure to get your hands on some rich dark chocolate here-the contrast of the bitterness against the sweet cookie is *awesome*. A few notes on the flour and such: you can use either Bob's Red Mill buckwheat flour (it is blue-ish in hue, and almost like fine sand in texture) or a more flour-y buckwheat flour. I have made these cookies with both, and while both give slight different textures, both are equally delicious. The Bob's flour cookies were a little more crunchy and crispy around the edges, and were also a little more flat (i.e. they spread a litte more). Made with a more powdery, locally milled buckwheat flour prdoduced a more brown colored batter, and a cookie with less spread, so a more gooey, chewy center. I would 100% recommend allowing the batter for either version to rest for at least 30 minutes (bummer, I know...), or even overnight in the fridge. This allows the buckwheat to absorb moisture, and helps the batter thicken up a touch. Since these cookies lack that viscoelastic, streatchy network of gluten, their structural integrity can be improved with a nap. Your patience will be rewarded! They will still be space hogs, and spread quite a bit with baking, however.  And lastly, do NOT omit the tapioca flour (or sometimes called starch). You can easily find this in most grocery stores, and is extremely helpful in binding gluten-free baked goods...mmmkay? And I don't have to say this (do I?) but please try to use the best butter, sugar, eggs...just like a savory dish, with such few ingredients, using the best you can source really pay off here. But, if the cookie need is strong, use what you have in your pantry.....I get it! Enjoy, eat lots of cookie dough, steal nibbles of the chocolate...you got this!And lastly, if you wish, you can mix these up, portion them out into balls, and freeze. When the cookie need strikes, you can bake-off as many (or as few....but wtf is that with cookies?) as you need, straight from the freezer. Cookie addict hacks...so important for a happy life...right? 



    Browned Butter Buckwheat, Walnut & Chocolate Chunk Cookies // makes approximately 20, 2" diameter cookies // gluten-free; nut-free option (omit the nuts, yo!); soy-free // 

    • 1 stick (8 TB, 113g) unsalted butter
    • 1 tsp vanilla extract
    • 3/4 cup (160g) sugar*
    • 2 tsp molasses*
    • 3/4 cup plus 2 TB buckwheat flour (100g) buckwheat flour
    • 1/4 cup plus 2 TB (45g) tapioca flour or starch
    • pinch of cinnamon and/or freshly grated nutmeg
    • 1/2 tsp sea salt
    • 1/2 tsp baking soda
    • 1 large egg
    • 1 1/2 cups (6oz, 170g) dark/bittersweet chocolate (at least 65% cocoa solids, with roughy 80% cocoa solids being my favorite here), either in chip form or chopped into chunks from a bar
    • 1 heaped cup walnuts (leave these out if you can't do nuts or if you don't like them, or substitue with pecans, hazelnuts, etc...)

    *Lately, I have been making my own brown sugar, because to me, it tastes richer and is really simple to make. For this recipe, I use 3/4 cup organic cane sugar with 2 tsp molasses; you can eyeball the molasses if you're feeling saucy, or measure it out like the amazing baking you are! :)

    1. Brown the butter: in a medium saucepan (you'll be mixing in a few more things in here, so use a slightly larger one that you think-I used a 4-cup sauce pan), melt the butter over medium heat, and allow it to cook, swirling occasionally, until it starts to brown and smell nutty. It may foam a few times, and you'll notice some of the butter solids sticking to the bottom-just keep swirling until a golden color is reached. Allow the browned butter to cool for 5-10 minutes while you carry on with the recipe.

    2. Sift the buckwheat flour, tapioca flour/starch, cinnamon, nutmeg, sea salt and baking soda into a large bowl. Chop the chocolate, and walnuts if using, or measure out the chocolate chips. Whatever you are mixing into the batter, get it ready now!

    3. Into the slightly warm browned butter, add in the sugar, molasses (or light brown sugar), vanilla and egg. Mix thoroughly. The mixture will be almost caramel-like in consistency. Pour this mixture over the dry ingredients, mix for a few turns, and then add in the chocolate and walnuts. Don't be shy here-you can mix, mix, mix since we have no gluten to worry about developing. The batter will begin to thicken as you stir-this is the buckwheat flour working the magic it has....

    4. You can let the batter sit for 30 minutes, or covered overnight in the fridge now. After it rests, and when you are ready to bake, preheat oven to 350F. Form batter into roughly 2 TB dough, place on a cookie sheet, and sprinkle with sea salt (or you can form the balls, and freeze them for future baking). Bake for 8-12 minutes, rotating or turning the pans after the first 5-6 minutes to ensure even baking. For frozen cookie dough balls, it may take a minute or two longer for the cookies to bake. The cookies are done when they appear to be dry-ish in the middle, but may still look a little gooey. For crisper cookies, bake until the edges start to brown.

    5. Allow the cookies to cool for a few minutes before removing with a spatula-the cookies are a little delicate fresh out of the oven. Store for up to 2 months in the freezer in a covered container, or up to 3 days at room temperature (if they last that long...).



    You know how to do this...be sure to allot your measurements for snacking on the chocolate and walnuts. Really. You know you will do it. Sift...gotta sift! Don't skip it. Brown the buttaaaah! Swirl, be patient...you got this...Now, sugar, molasses (or brown sugar) egg...all stirred up into a caramel-like mass....mmm mass....and not the church kind, the "gravitational pull" kind...Stir stir stir....be sure your browned butter is not super hot here, or else you may curdle (i.e. cook) your egg. We don't want that...at least, not in our cookies. Pour the lot over your sifted dry ingredients...and stir, stir, stir again! So, this is the same batter, only made with a locally milled buckwheat flour. You can see that the Bob's batter is a little more loose, but it will firm up after some time. And no nuts in the batter below! But lots of chips. See, we are flexible here...do what you gotta do!All balled up....ahoo hooo...(Elvis voice there...)You can also freeze your balls (teehee), and bake straight from there. Don't forget the sea salt on top!On the cookie sheet, with generous space apart, since these guys like to stretch their legs. And run into each other....cookie venn diagram...it happens!Same cookies, just made with the locally milled flour below (Bob's flour above). Cool, and enjoy. Be sure to let these rest for a minute or two on the cookie sheet before removing to cool, since they are delicate creatures right out of the oven. I mean, aren't we all, though?Nothing better than cookies in the evening light of spring....am I right? Enjoy! Share! Be merry. 

  • Holiday Cookie Line-Up!

    The cold days and dark nights of December, with their shortness and snappiness, encourages me reflect on my year. As with many, the end of the year is a time for peaceful reflection: where we were at the start of a year, where we are now. Goals we accomplished, adventures we went on, and decisions we made. Tears we cried, smiles we smiled. Laughs we laughed with so much life, our eyes started to water.

    Not going to lie, 2016 was one hell of a year for me. A "roller coaster" of a year sums it up quite well. Emotionally hard and taxing, the fear and anxiety of the unknown, the pressure of uncertainty. The internal push to make others happy and comfortable over my own happiness, and inutuition. Really, no pun intended, but it all snow-balled on me this week.

    The "holidays" have not felt as such for me yet. A certain unsettling feeling lingers, and as much as I try to harness this energy and put it towards positive action and creation, I find myself struggling. And I am sure many of you can relate to this feeling!

    But, nonetheless, I have conjured enough Christmas spirit and cheer to put together some treats I hope to share (ok, ok, and treat for me to enjoy with my coffee or tea each day, too!). I have a few more tricks up my sleeve, if I can motivate myself to melt some chocolate, and muster a stable emulsion. I think I can, I think I can.From left to right: gluten-free chai spiced walnut polvorones; ginger snaps; gluten-free walnut, coffee and cacao nib polvorones; orange and hazelnut biscotti (see here for recipe!); gluten-free buckwheat chocolate sea salt cookies (really they are like brownies masquerading as a cookie); and finally, gluten-free spiced cocoa and pecan polvorones.The polvorones were all inspired by The Bojon Gourmet. The spiced cocoa and pecan recipe is here, but the riffs I took on it (chai spiced, coffee-walnut-cacao nib) were taken with liberty by myself. The gingersnaps are made from my favorite recipe, and are from the infamous Alice Medrich (found in her Pure Dessert cookbook, as well as her cookie book). The biscotti recipe was recently posted here, and this time, I left the hazelnuts more intact by hand-chopping and must say I love the results (also, winning for not have to clean the food processor!). I also used Meyer's dark rum in place of bourbon. And finally, the gluten-free buckwheat chocolate sea salt cookies are from the Bojon Gourmet's new book, which I gifted my sister this past October for her birthday. I am storing these all in ziplock bags and containers, in the freezer, to maintain freshness over the next few weeks. And I warn you: a super crispy ginger snap, fresh out of the freezer, dipped in hot coffee, is love at first bite! So with this, likely my last post for 2016, I wish you the best holiday. Happy baking, cooking and candy-making. I hope you listen to your heart, follow your gut, speak to your intuition as much as you know how to right now in the present moment. Be fearless, own up to your shit, and move forward. Follow you dreams, feed your soul. As corny as that sounds, I am really starting to believe in this magic that we all have, sitting in our bodies, waiting to be summoned with courage. 

    Forward. For that is our motto in Wisconsin. Forward! My intention is to march into 2017 with my eyes and heart open, with deep breaths, and with the calm that January brings to us.  

    Peace, love and warm wishes to you all. I hope you find yourself with a hot mug of something a treat in hand many, many times over the holiday season! 

  • Orange, Hazelnut & Bourbon Biscotti

    Alright. I don't exactly know how it is already December, BUT I do know that the holidays=cookie season. And hot beverage season. So naturally, biscotti rank high on my cookie list. Nothing is as satisfying as dunking a crunchy, nutty cookie into a hot cup of coffee (or whatever your hot beverage of choice is!). 

    I don't know about you, but, anytime during the day I can mentally and physically slow down enough to sit, make coffee or tea, and enjoy a treat is something I cherish. And even if you cannot manage to do this exact ritual, or don't need the sugar/caffeiene rush, I think it is healthy to slow down during the day, take some deep breaths, and focus on the present. For December, I am making this practice one of my values for the month. Whether I will choose to do this before going to work amidst my morning routine, mid-day during work, or when I get home, I want to get back into expressing gratitude and being present each day (even if it is just for 5 minutes!). Because really, I think being a sane, grateful and kind person is a valuable gift we can give to the people in our lives, and our world at large, especially during the often stressful, emotional and hectic holiday season. Now, back to cookies! To be perfectly honest, this was my first ever batch of non-anise seed studded biscotti. Not going to lie, it felt a liiiittle like betrayal. My go-to recipe is from my Aunt (which she got from her mother-in-law, who is from Italian stock), and I have many fond memories of coming home after school, and being elated when seeing a small container of the golden crusted, anise seed studded cookies. Not too sweet, super crunchy, speckled with little bursts of black licorice from the anise seeds that would inevitably get stuck in your teeth, where they would hide as flavor bombs well after you were done munching. A perfect after school snack, I could easily munch down 3 or 4 of these treats while procrastinating on getting started with my homework (because eating biscotti > doing homework).

    But I realize that anise can be a polarizing flavor. When anise is invited to the holiday party, you know damn well that it will be staying for a while. Get out of the way, because anise likes to party-invading the dance floor, drinking all the holiday punch, and making a scene. And who drank the last of the egg nog? You bet your ass that it was anise. The presence of anise, strong and pronounced, is known immediately, and understandably, not everyone cares for this. Enter: a plays-well-with-others, even-tempered orange and hazelnut character, mellowed with vanilla and bourbon. I was extremely happy with the results after tweaking an Alice Medrich recipe to my liking (from "Chew Gooey Crispy Crunch Melt-In-Your-Mouth Cookies"): the crunch factor and texture were spot-on, the flavors were well balanced, and the test of dunking a biscotto into a hot foamy latte passed with flying colors (and don't worry, I verified this seveal times for research purposes). Beyond being delicious treats to savor alone, or with a mug of hot-something, biscotti of any variety are ideal for the holidays: they keep very well, growing crunchier as they sit (put them in a pretty container on your counter next to your coffee maker); they also ship with ease, and travel like champions, so are perfect for sending to people you love around the holidays (and I don't think any sane host/hostess would turn down a tin of biscotti as a thank-you gift!). Simply put: make a big batch, store them in the freezer or on the counter in an air-tight container or jar, then share and enjoy! Notes: while the hazelnut flavor is amazing, I realize finding good quality raw hazelnuts to toast at home is a challenge at times, so substituting your favorite raw nut of choice, and freshly toasting at home, would be perfectly acceptable. Walnuts, almonds, pistachios, and even pecans, would work here (or heck, try a combination!). They key, as I mentionted, is to freshly toast raw nuts to ensure optiumum freshness and flavor. Using your discretion based on what type of nut you use, adapt which extracts and booze to use in the recipe, but please strive to use pure extracts, and booze that you would actually drink (i.e. no Fleishmann's here!). I favor a high quality vanilla extract, and am working through a bottle of Four Roses Single Barrel. Rum, Drambuie, Frangelico, Brandy and Sambucca are all worthy contenders, based on your preferences for booze. In addition, seek out high quality extracts, reading ingredient labels to make sure no corn syrup or other nasty additives are present. And lastly, yes, the orange zest would be completely adaptable to another type of citrus zest (lemon! lime! bergamot!), but is also completely optional if you get right down to it. One could also sneak in some finely chopped dark chocolate as well to this recipe! But truly, the orange/hazelnut/bourbon combination is a winner for sure. 



    Orange & Hazelnut Biscotti // makes 15-18 larger 4" to 6" long cookies, or 24 smaller 2" to 3"  long cookies //

    • 1 heaping cup whole hazelnuts, or nut of choice, freshly toasted
    • 1 cup (4.5 oz) unbleached all purpose flour*
    • 1 cup  (4.5 oz) spelt flour*
    • 1 1/4 tsp baking powder
    • 1/4 tsp sea salt
    • 1/4 tsp freshly grated nutmeg
    • 1 cup (7 oz) sugar
    • zest of 1 orange, or citrus of choice, organic if possible
    • 4 TB melted butter, or 4 TB extra virgin olive oil
    • 3 large eggs
    • 2 TB bourbon, or booze of choice
    • 2 tsp vanilla extract, or extract of choice

    *feel free to use either 100% all purpose flour OR 100% spelt flour, or a combination as noted

    1. Preheat oven to 350F. Spread nuts on a parchment or silpat lined baking sheet. Toast nuts until fragrant, about 7-10 minutes. If using hazelnuts, after toasting, transfer slightly cooled nuts to a kitchen towel, wrap, and begin to rub the skins off by massaging the hazelnuts in the towel. Shake partially skinned hazelnuts into a colander, rub together with hands to get remaining skins off. 

    2. Transfer skinned nuts into bowl of food processor, and process into a coarse meal. Alternatively, coarsely chop nuts with a sharp knife. 

    3. In a large bowl, sift the flour, baking powder, sea salt and nutmeg. Add chopped nuts and stir to combine. 

    4. In another large bowl, combine the sugar and the orange zest. Rub together to work the oils out of the orange zest until the sugar is moist and fragrant with the orange oil. Whisk in the eggs, one at a time, followed by the melted butter or olive oil, and then finally whisk in the booze and extracts. 

    5. Pour the wet mixture over the dry mixture with the chopped nuts. Stir until a moist, thick and sticky batter is formed. Using lightly oiled or moistened hands, turn the batter out onto a an oiled parchment or silpat lined baking sheet. Form the batter into a long rectangle of even thickness that is 12"-14" long and 4"-5" wide, using the larger measurements for smaller, shorter cookies. 

    6. Bake the rectangle for 45-50 minutes, until firm to the touch and dry in appearance. Allow the log to cool for 15-30 minutes, until cool to touch, and then slice using a serratd knife into 1/2" to 1" thick slices. If desired, cut on a bias or a diagonal. Place sliced biscotto back onto the baking sheet, and return to the oven for the second bake for 40-55 minutes, flipping the cookies halfway through baking, until golden brown. Allow to cool, and then store in airtight containers at room temperature or in the freezer.