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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

Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Strawberry Rhubarb Pie

Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!

So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with strawberries and peaches. Or strawberries and apricots. Or strawberries and strawberries.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie with a Lattice Crust
Adapted from a recipe in Bon Appétit magazine; 8 servings
1 recipe of your favorite pie dough (double crust), two discs chilled – mine is Dorie Greenspan’s Good for Almost Everything Pie Dough*
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, halved (about 3 1/2 cups)
1/2 cup (packed) brown . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

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

FFwD: Paris-Brest

FfwD: Paris-Brest pastry

This week’s French Fridays with Dorie is Paris-Brest, which is a particular Parisan pastry that was created in the olden days (the 1890s) to commemorate the Paris–Brest bicycle race. It’s pâte à choux dough (like for cream puffs or gougères) piped out in circles, baked, sliced in half, and filled with an almond praline vanilla pastry cream. I opted to make a half recipe and instead of one big eight-inch pastry, I made four small ones.

Notes:
1. I think my pastry tip was on the small side, so I got more pastries than I was expecting.
2. I used English muffins rings to pipe my rings inside of, but I think I could have skipped this. Next time, I’ll try it without and see what happens.
3. I added coffee liqueur to my vanilla pastry cream.
4. Almost all of my sliced almonds fell off the tops of my pastries after baking.
5. I had enough pâte à choux leftover to make two cream puffs.
6. I decided to cover my puffs with melted chocolate and since my almonds mostly fell of the Paris-Brests, I covered two of those with chocolate too. The other two got the powdered sugar.

Check . . . → Read More: FFwD: Paris-Brest

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