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Kerrin’s Multigrain Chocolate Chip Cookies

Multigrain Chocolate Chip Cookies

Really, what is better than a fresh gooey chocolate chip cookie straight out of the oven? Air conditioning? Well, yes. But…it’s not the chocolate chip cookie’s fault that August 4th is National Chocolate Chip Cookie Day! Do not blame the cookie if the weather is too hot to even think about turning on the oven.

That said, and as I write this on the 3rd, we’re about to break records for the hottest day ever on Earth in the Pacific Northwest (108 degrees F in Portland), so let’s think back to a cooler time–gentler time when I opened up my copy of Dorie’s Cookies and found this amazing and alt chocolate chip cookie recipe.

Buckwheat flour! Whole wheat flour! A sprinkle of fleur de sel on top! They are healthy! Kind of…for cookies. In this version, I also added vanilla and I upped the nuts, as one tends to do if the occasion calls for it.

So, if you can safely turn on your oven, you might want to celebrate August 3rd by baking a batch of these wonderful and interesting chocolate chip cookies.

Spoiler: The cookie dough needs to chill in the refrigerator for at . . . → Read More: Kerrin’s Multigrain Chocolate Chip Cookies

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Sometimes, you find yourself with a bag of sweetened, shredded coconut burning a whole in your cabinet and you just need to do something with it — hello, coconut macaroons! This recipe was based on an idea that I saw in Food Network magazine, but I messed around with the original recipe a lot. I decreased the egg white (for a crunchier macaroon) and whisked that in a mixer, decreased the sugar, and added the lemon curd and poppy seeds.

The recipe below will make 8-10 macaroons. The problem I always have with these types of cookies is that they are best the first day, but then the recipe makes so many that you can never eat them all the first day. Solution – half batch! And if you’re making them for a crowd, just use the full 14. oz bag of coconut and double the rest of the ingredients for 16 -20 macaroons. Perfect for an Easter treat!

You could also swap out the vanilla for lemon extract, but I actually think the hint of vanilla with the tart lemon is very nice.

Lemon Curd Thumbprint Coconut <span style= . . . → Read More: Lemon Curd Thumbprint Coconut Macaroons

Food Blogger Cookbook Swap: Vanilla-Cardamom Madeleines & Tate’s Bake Shop Baking for Friends

Food Blogger Cookbook Swap: Tate's Bake Shop Baking for Friends

I was recently a participant in the Food Blogger Cookbook Swap, hosted by Alyssa of EverydayMaven and Faith of An Edible Mosiac. I sent a cookbook to a fellow food blogger and received a cookbook in return – Tate’s Bake Shop: Baking for Friends from Lisa at Flour me with Love. Thanks, Lisa!

I’m trying to actually do more baking, so this was a wonderful surprise. And it also just so happens that I recently bought a madeleine pan, so even though I was tempted by a number of recipes in this cookbook, I knew that the madeleine recipe was the one to try.

The original Vanilla Madeleine recipe from the cookbook makes 24 madeleines, which I wanted to half, so I could just make one pan of 12 cookies. But of course, there was the tricky 3-egg dilemma. How to half that easily — actually crack a second egg and use just half of that? Use one egg plus an egg white? Only use one egg and hope that one egg is un oeuf? (See what I did there)?

Then I remembered my most favorite cake in the whole . . . → Read More: Food Blogger Cookbook Swap: Vanilla-Cardamom Madeleines & Tate’s Bake Shop Baking for Friends

Valentine’s Day Baking: Heart-Glazed Cornmeal Almond Cookies

Heart-Glazed Cornmeal Almond Cookies

So here’s the thing about these cookies. I actually made them last year, fully intending to post them at that time and then this happened and I kind of lost interest in getting a Valentine’s Day post together. But this year, I decided that since I had liked the cookies and I had some nice photos, I would go ahead and post it. Early. And then I forgot.

So now, completely in character (procrastination, yay!), the day before valentine’s day is when I’m going to post about heart-centric cookies. But it’s okay. This cookie could really work for any holiday, even a non-holiday. First of all, the hearts don’t need to be pink or red. How about purple hearts? Black hearts? White hearts for an anniversary celebration.

And also, who says you have to use a heart shaped cookie cutter at all? The technique will work with any small cookie cutter – four leaf clovers, a fleur de lis, a pumpkin. Really, any not too complicated shape that you could easily fill in with glaze would be perfect.

When I made mine, I liked a cleaner look so I used a slightly smaller round cookie cutter . . . → Read More: Valentine’s Day Baking: Heart-Glazed Cornmeal Almond Cookies

Salted Peanut Butter and Orange Marmalade Bars

Salted Peanut Butter and Orange Marmalade Bars

I don’t really remember eating an abundance of peanut butter and jelly sandwiches when I was a kid, but I must have because it is one of my most favorite long-standing food partnerships. Like ham and swiss. Garlic and (insert name of any food). Pizza and beer. You get the idea.

This recipe is like the best peanut butter and jelly sandwich ever. I really like orange marmalade and think it’s underrated as a peanut butter pal, but if you don’t care for it, you can really use any flavor jam or jelly. It may be a bit sweeter, but still delicious.

And if you don’t want to risk eating the entire pan of these all by yourself, they freeze well. Just wrap separately, then pop one or two out and let them defrost on the counter for 30-60 minutes. Of course they will also work well for a sweet Superbowl snack for a crowd!

Salted Peanut Butter and Orange Marmalade Bars

Salted Peanut Butter and Orange Marmalade Bars

Salted Peanut Butter and Orange Marmalade Bars

. . . → Read More: Salted Peanut Butter and Orange Marmalade Bars