There is a good chance I’ll never be famous for anything. That ‘s not meant to be self-defeating, in fact, I don’t know that I’d like all the attention. I mean, who wants people to follow them around taking pictures of their cellulite, bad hair days and unfortunate run-ins with the law? I’ll stick to my quiet life in which my transgressions (cellulite related or otherwise) are kept mostly under wraps.
For some, fame isn’t a choice, it shows up on it’s own, often uninvited, knocking at your door whether you wanted it to or not. In the case of Diane Smith and her infamous chocolate chip cookies, the news was impossible to contain. After making these cookies for years, in massive amounts, satisfying many a sweet tooth, the probability of this secret staying in the recipe box was as likely as an orange tree producing apples. My guess is, “Can I have this recipe?” is the single most common query she receives. For young brides, mastering these cookies is a rite of passage into their matrimonial duties, and for the single men looking to impress a lady, successful execution could be the very thing that changes their relationship status forever.
Over the years, I have had the delectable pleasure of eating many more of these famous confections than one ever should, but had never made them myself, probably for good reason. Months ago, I baked through a batch with the legend herself, as she gave me tips along the way. On paper they look like any run of the mill chocolate chip cookie, but out of the oven they are nothing short of amazing. The cookies I share with you today are an adaptation of the original but still hold the elements that make this one of the best cookies I’ve ever had. I hope Diane doesn’t mind those photographers hiding in the bushes waiting to see her with chocolate on her face. I’m sure they are just hoping that she carries a dozen of her cookies in her purse at all times. (more…)
I am a strong believer in the power of a cookie. It’s a different type of dessert than say, a cake or a pie. A cookie feels different. Not too fancy or showy, just down to earth, like a friend you can really be you with. You can hold it with one hand, dunk it in milk if you’d like and you can bake two dozen of them in 20 minutes, start to finish. For me, this is the holy grail of cookies, the creme de la creme. With a crunchy outside and a soft center, every few bites giving way to a warm, gooey chocolate surprise. Now add in peanut butter and it’s just about the last cookie I’ll ever need.
There have been many famous cookie recipes floating around for some time now. The New York Times Chocolate Chip Cookie Recipe is a good example. I have yet to try them, but they have become quite a cult classic. I’d like to take these two head to head and see who wins. I would put my money on the peanut butter all the way. (more…)
My husband and I had the distinct privilege of taking care of some ridiculously adorable dogs this past week. One of which, I have fallen head over heels for. His name is Odin, and I’d like to keep him. His parents won’t let me of course. I understand. There is only so much cuteness to go around. My hope is that they will let us dog sit more often. Because who could withstand a long absence from a face like this?
Now, I don’t know about you, but I love to reflect on the nostalgic things of childhood, especially when times are tough. (That face!) You know them well. Sweets like rockcandy on a stick, 50/50 bars, fun dip, and the ultimate milk companion, oreos. Speaking of nostalgia, I made these about two months ago, but have not been able to get them out of the front of my brain (or hippocampus as it were). I’d like to find an occasion to make these near perfect clones again. I’m sure you’ll think of something won’t you?
Homemade Oreos www.smittenkitchen.com makes a whole bunch
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Enjoy with cold milk.