Home remedies are sometimes the most efficient and the cheaper. We all know the amazing powers of the lemon. Try using a little lemon juice to combat bacteria hiding in your wood cutting board. Simply rub the lemon juice into the board, let it sit overnight or for 8 hours and then rinse. The acidic lemon juice will kill off unwanted bacteria.

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We were nominated for the Versatile Blogger Award. Thank you for nominating us Kitchen Memories!

Lemon Coconut Macaroons

Adapted from Paula Deen on the Food Network

Ingredients

• 1 large egg white
• 1/8 teaspoon salt
• 3/4 cup sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 (14-ounce) bag shredded sweetened coconut, finely chopped

Note: (we added an egg yolk and 1/4th cup of Almond Flour)

Directions

1. Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts.
3. Using a rubber spatula, fold in the coconut until well combined.
4. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds.
5. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes.
6. Transfer the pans to wire racks and let cool completely.

Photography Data:
Featured Photographer
Vikif

It was 1977 and I was 9 years old when my sister took me to the theater and I saw the most amazing special effects movie of my life. I never cared for sci-fi movies as a child because, oddly enough, I found them unrealistic. (Funny, though, I did like the Jetsons, the cartoon about a futuristic family.) I grew up watching the classics from the 1940’s and 1950’s. And, after seeing every action/sci-fi movie ever made (you do that when you have two boys) I still prefer the classics. But, I will always have a fondness for Star Wars.

George Lucas’ science fiction extravaganza opened up my eyes to a level of imagination I never considered and the story seemed completely plausible to my 9 year old logic. A whole generation of Star Wars fans was born on May 25, 1977 when the blockbuster movie opened for the first time. The movie was an instant hit, earning over $450 million in the US alone. Star Wars became a cultural phenomenon that has ceased to be any less relevant than the day it opened. Lucas’ Star Wars Empire has grossed over $4,800,000,000 worldwide over the past 35 years.

With its timeless plot of good versus evil and a total of six Star Wars films my children have also grown up loving the series. There was a time when my own two boys were younger that my home was filled with the sound of dueling light sabers and the breathing of Darth Vader. Of course, being the only female in the house I’d have to don the earmuffs, pretending to be Princess Leia.

The light sabers have been donated to charity along with the Darth Vader helmet. But, the love of Star Wars continues as my son leaves for school wearing a t-shirt that has a print of Darth Vader and the following saying:

“Join the dark side. We have cookies.” We may not be on the dark side, but we do have cookies.

You will need a Jedi mind trick to resist these delicious chocolate cookies. Bring them to your next picnic and the forces will be with you (couldn’t resist).

Cream-filled Chocolate/Orange Shortbread Cookies (Cookie from Simply Recipes)

Ingredients

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 Tablespoon of orange zest

Directions

1. Preheat oven to 325°F and line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, and salt in a bowl. Set aside.

3. Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.

4. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.

5. Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit. Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.

Vanilla Cream Filling (Martha Stewart)

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening (butter flavored)
3 1/2 cups confectioners’ sugar
1 tablespoon pure vanilla extract

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

The Loch Ness Monster, commonly referred to as Nessie is well known throughout the world. The legend of Nessie’s existence dates back almost 1500 years ago. But, it is on May 2, 1933 that the legend takes on a life of its own. A sighting is reported by a local Scottish Highland couple. The story, reported in the Inverness Courier, is picked up by London papers and, as we say today, it went viral.

Those who study the history of the Loch Ness Monster find many references to Nessie that date back to 500 AD. Stones in the area of Loch Ness, the largest body of fresh water in Great Britain, reveal carvings, possibly made by the Picts, of a strange water beast. In the 7th century a note made regarding Nessie can be found in the biography of Saint Columba, who saved a man who was about to be attacked by Nessie.

After the 1933 sighting the legend of Nessie grew. Many believe that Nessie is real. No matter the camp in which you reside, the Loch Ness Monster still captures the imagination of believers and non-believers as alike.

As a nod to our Scottish friend, Nessie, we offer a brief history of and a recipe for shortbread cookies. These cookies (or biscuits) date back a medieval bread biscuit that was baked twice, dusted with sugar and spices. The original biscuits used yeast. Eventually butter replaced the yeast. We get the word “shortbread” from the word “shortening. Shortbread cookies were a treat, reserved for the wealthy or special occasion, only. Eventually it became a beloved cookie that is now enjoyed anytime by people all over the world.

Shortbread Pinwheel Cookies

Ingredients

1/2 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon milk
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (1 ounce) square unsweetened chocolate, melted
1 tablespoon milk
2 tablespoons hot milk

Directions

1. Cream shortening, sugar and vanilla; blend in egg yolk and 1 tablespoon milk.

2. Sift together flour, baking powder, and salt.

3. Gradually mix flour mixture into creamed mixture.

4. Divide dough in half; to one half, add chocolate and 1 tablespoon milk. Blend well.

5. Form the dough into discs, wrap in plastic wrap and chill the dough for at least 1 ½ hours.

6. On waxed paper or parchment paper, roll each half of dough into 10×12 inch rectangle. Brush chocolate layer with hot milk; place plain layer on top of chocolate layer.

7. Roll, lengthwise, as you would for jelly roll.

8. Wrap roll in waxed paper and refrigerate for at least an hour.

9. When you are getting ready to take bake, preheat the oven to 375 degrees.

10. When dough is finally chilled unwrap and slice into thin rounds.

11. Place cookies on parchment lined cookie sheet. Bake 8 to 10 minutes.

12. Remove from cookie sheet and cool before serving

I was initially going to write a post about the etymology of the word “cookie” and the history of cookies. With the amount of information available I decided to save that for another post (or two). What I’d like to talk about is more specific and it includes the snickerdoodle cookie and an ingredient used in the cookie: cream of tartar.

First, a little history about the snickerdoodle is in order. According to The Food Timeline, an excellent resource, the snickerdoodle’s history is not particularly clear as there is little physical evidence through primary sources that would prove much about the cookie’s history.

“Food historians tell us the history of small cakes/cookies/biscuits with snickerdoodle-type ingredients dates back to ancient Roman times. Small cakes of this sort were quite popular in Medieval Europe. In Medieval and Renaissance England, similar cookies were called jumbles. Germans often added more spices and dried fruits, in the gingerbread tradition. When Europeans settled in the New World they brought with them their culinary heritage and their recipes. We find plenty of recipes printed in 18th-19th century American cookbooks that would produce something quite like snickerdoodles, but they are called other names (jumbles, ginger cookies)” -The Food Timeline

The name “snickerdoodle” may be a more recent invention with little evidence of its origin. According to the Food Timeline there are a variety of theories regarding the name. According to Craig Claiborne’s New York Times Food Encyclopedia the name snickerdoodle was “proposed that it is of German origin derived from the word “schnecken”. This might make sense as some food historians believe the cookie is of Pennsylvania Dutch origin.

According to Sherry Yard in her cookbook The Secrets of Baking, Snickerdoodle is a character from a series of children’s stories that drove a peanut car. Snickerdoodle, the character, was the nephew of Yankee Doodle and Polly Wolly Doodle. Yard goes on to say that the recipe itself gives away its age as it uses cream of tartar and baking soda…leavening agents used before baking powder was available.

Despite the cookie’s ambiguous history (Who named the cookie, when the recipe was created is still unclear) and its simplicity, the snickerdoodle is interesting to me for it was one of the first recipes I used when I taught my children about kitchen chemistry.

It is common knowledge that baking and cooking are quite different in that baking requires attention to detail in a way that cooking does not. If you are making pasta sauce you can “eyeball” the ingredients and still end up with a fantastic sauce. If you are baking a cookie it would be unwise to estimate the amount of the ingredients. Baking is chemistry at work in the home and that means certain ingredients will cause chemical reactions that give the baked product its texture, taste and appearance.

The snickerdoodle recipe calls for the use of potassium bitartrate otherwise known as cream of tartar. Potassium bitartrate is formed in wine, through the reaction between the bitartrate ion, from tartaric acid and the potassium ion found in grapes, especially grape skins. Potassium bitartrate or cream of tartar is used to stabilize egg whites which increases their volume and tolerance for heat (meringues) and it is used in preventing sugar crystallization in syrups. It is also used as an acid which will activate baking soda.

Baking soda aka sodium bicarbonate or sodium hydrogen carbonate is a white solid (crystalline) but commonly seen as fine powder. The natural mineral form is nahcolite. We see the use of baking soda in cleaning products, toothpastes and medical solutions. Baking soda is actually an antacid (used to combat heartburn) which is why the use of cream of tartar, an acid is necessary for activation.

That is a lot of science for one simple little, but delicious, cookie! Video: Amy Cao of Amy Blogs Chow is adorable and fun. Watch the video to see how to make snickerdoodles. At the very end of the video one Amy says “They are a little bit salty”. Her guest says, “I was on dry. Sorry.” Her guest mixed the dry ingredients and if you do not measure carefully the baking soda will make your cookie taste a little salty (as well as the actual salt in the recipe).

Snickerdoodle (Recipe from Sherry Yard)

Ingredients

1 1/2 cups all-purpose flour
½ tsp baking soda
½ tsp cream of tartar
¼ lb butter, cold and cut into pieces
¾ cup sugar, plus ¼ cup for dusting
1 ½ tsp ground cinnamon, plus 1 tablespoon for dusting
1/8 tsp salt
1 ½ tsp vanilla
1 large egg at room temperature.

Directions

1. Sift together flour, baking soda and cream of tartar into a medium bowl.

2. Mix, using the paddle attachment on a standing mixer, the butter until pale yellow. Scrape down the sides of the bowl as needed. Add the ¾ cup sugar and 1 ½ tsp cinnamon, salt and vanilla. Cream on medium speed until smooth. Scrape down the sides of the bowl.

3. Add the egg and beat on low until fully incorporated.

4. Add the flour mixture and beat until all the dry ingredients are incorporated. Scrape down the sides of the bowl.

5. Remove the dough from the mixer, wrap in plastic wrap and refrigerate for at least 30 minutes.

6. Pre-heat the oven to 350 degrees. Line baking sheets with parchment paper.

7. Combine the remaining ¼ cup sugar and 1 tablespoon cinnamon in a medium bowl.

8. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on lined baking sheet.

9. Bake one sheet at a time for 12-15 minutes or until cookie looks dry and feels firm. Remove from the oven. When cool enough remove from baking sheet to cooling rack. Serve when cool enough or wait at least 30 minutes and then store in an airtight container.

Photography Data:
Featured Photographer
Camille Armellino
Sony P&S DSC-H50
ISO 200
Focal Length 5.2mm

I was initially going to write a post about the etymology of the word “cookie” and the history of cookies. With the amount of information available I decided to save that for another post (or two). What I’d like to talk about is more specific and it includes the snickerdoodle cookie and an ingredient used in the cookie: cream of tartar.

First, a little history about the snickerdoodle is in order. According to The Food Timeline, an excellent resource, the snickerdoodle’s history is not particularly clear as there is little physical evidence through primary sources that would prove much about the cookie’s history.

“Food historians tell us the history of small cakes/cookies/biscuits with snickerdoodle-type ingredients dates back to ancient Roman times. Small cakes of this sort were quite popular in Medieval Europe. In Medieval and Renaissance England, similar cookies were called jumbles. Germans often added more spices and dried fruits, in the gingerbread tradition. When Europeans settled in the New World they brought with them their culinary heritage and their recipes. We find plenty of recipes printed in 18th-19th century American cookbooks that would produce something quite like snickerdoodles, but they are called other names (jumbles, ginger cookies)” -The Food Timeline

The name “snickerdoodle” may be a more recent invention with little evidence of its origin. According to the Food Timeline there are a variety of theories regarding the name. According to Craig Claiborne’s New York Times Food Encyclopedia the name snickerdoodle was “proposed that it is of German origin derived from the word “schnecken”. This might make sense as some food historians believe the cookie is of Pennsylvania Dutch origin.

According to Sherry Yard in her cookbook The Secrets of Baking, Snickerdoodle is a character from a series of children’s stories that drove a peanut car. Snickerdoodle, the character, was the nephew of Yankee Doodle and Polly Wolly Doodle. Yard goes on to say that the recipe itself gives away its age as it uses cream of tartar and baking soda…leavening agents used before baking powder was available.

Despite the cookie’s ambiguous history (Who named the cookie, when the recipe was created is still unclear) and its simplicity, the snickerdoodle is interesting to me for it was one of the first recipes I used when I taught my children about kitchen chemistry.

It is common knowledge that baking and cooking are quite different in that baking requires attention to detail in a way that cooking does not. If you are making pasta sauce you can “eyeball” the ingredients and still end up with a fantastic sauce. If you are baking a cookie it would be unwise to estimate the amount of the ingredients. Baking is chemistry at work in the home and that means certain ingredients will cause chemical reactions that give the baked product its texture, taste and appearance.

The snickerdoodle recipe calls for the use of potassium bitartrate otherwise known as cream of tartar. Potassium bitartrate is formed in wine, through the reaction between the bitartrate ion, from tartaric acid and the potassium ion found in grapes, especially grape skins. Potassium bitartrate or cream of tartar is used to stabilize egg whites which increases their volume and tolerance for heat (meringues) and it is used in preventing sugar crystallization in syrups. It is also used as an acid which will activate baking soda.

Baking soda aka sodium bicarbonate or sodium hydrogen carbonate is a white solid (crystalline) but commonly seen as fine powder. The natural mineral form is nahcolite. We see the use of baking soda in cleaning products, toothpastes and medical solutions. Baking soda is actually an antacid (used to combat heartburn) which is why the use of cream of tartar, an acid is necessary for activation.

That is a lot of science for one simple little, but delicious, cookie! Video: Amy Cao of Amy Blogs Chow is adorable and fun. Watch the video to see how to make snickerdoodles. At the very end of the video one Amy says “They are a little bit salty”. Her guest says, “I was on dry. Sorry.” Her guest mixed the dry ingredients and if you do not measure carefully the baking soda will make your cookie taste a little salty (as well as the actual salt in the recipe).

Snickerdoodle (Recipe from Sherry Yard)

Ingredients

1 1/2 cups all-purpose flour
½ tsp baking soda
½ tsp cream of tartar
¼ lb butter, cold and cut into pieces
¾ cup sugar, plus ¼ cup for dusting
1 ½ tsp ground cinnamon, plus 1 tablespoon for dusting
1/8 tsp salt
1 ½ tsp vanilla
1 large egg at room temperature.

Directions

1. Sift together flour, baking soda and cream of tartar into a medium bowl.

2. Mix, using the paddle attachment on a standing mixer, the butter until pale yellow. Scrape down the sides of the bowl as needed. Add the ¾ cup sugar and 1 ½ tsp cinnamon, salt and vanilla. Cream on medium speed until smooth. Scrape down the sides of the bowl.

3. Add the egg and beat on low until fully incorporated.

4. Add the flour mixture and beat until all the dry ingredients are incorporated. Scrape down the sides of the bowl.

5. Remove the dough from the mixer, wrap in plastic wrap and refrigerate for at least 30 minutes.

6. Pre-heat the oven to 350 degrees. Line baking sheets with parchment paper.

7. Combine the remaining ¼ cup sugar and 1 tablespoon cinnamon in a medium bowl.

8. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on lined baking sheet.

9. Bake one sheet at a time for 12-15 minutes or until cookie looks dry and feels firm. Remove from the oven. When cool enough remove from baking sheet to cooling rack. Serve when cool enough or wait at least 30 minutes and then store in an airtight container.

Photography Data:
Featured Photographer
Camille Armellino
Sony P&S DSC-H50
ISO 200
Focal Length 5.2mm

Finding the ultimate chocolate chip cookie recipe can be akin to finding the Holy Grail. Once you find it, you will have eternal life, well… in the case of the best chocolate chip recipe, let’s just say you will attain eternal bliss.

It takes time, a lot of patience, a whole lot more of trial and error, and maybe a pound or two in the weighing scale to reach perfection. I’ve been hearing a lot about the New York Times Chocolate Chip Cookie Recipe that was initially published in July of 2008 and was adapted from the recipe of Jacques Torres. I decided to give the recipe a try last December since chocolate chip cookies are always a must during the holidays but it’s a type of treat that you can enjoy whatever time of the year. For instance, Easter is coming up pretty soon. Chocolate chip cookies would be the perfect Easter treat! {Would you believe these photos used 1600 ISO?}

This is no ordinary recipe. To achieve absolute perfection, you must strictly adhere to the Cookie Commandments.{Photography How To in the Next Post}

1. Mix the ingredients with absolute precision.
2. Wait the prescribed time.
3. Do not use substitutes.
4. When taking your first bite, you must shriek at the top of your lungs… EUREKA! (then in a slightly lower voice, I have found perfection… come and partake in my divine concoction)
5. Proceed with life as you know it (of course that’s with the knowledge that you have the most wonderful chocolate chip cookie recipe) and smile!

I have to admit, the cookies are really good! Make that simply divine! What I really mean is… they are orgasmic! To test the spoils of my deliriously good looking nuggets of sublime sweet temptations, I gave them to my husband to taste (much like Eve tempting Adam in the garden of Eden, minus the birthday suit of course). The reaction I got from him was not just simple satisfaction, it was pure pleasure! He couldn’t keep his mitts off of the cookies! Now if only I could get the same gratification then this will truly be pleasure vice versa (if you get my drift).

The New York Times Chocolate Chip Cookie Recipe, just as how it came into many people’s attention, truly deserves being heralded. I am so proud of having created them, I can proudly gift them using a nice crystal container, etc, and well, like the saying goes… “When eating Pringles, after one pop, you just can’t stop.” (that commercial will forever be stuck in my head).

I must confess I broke a few Cookie Commandments. I know baking is supposed to be an exact science but I changed some ingredients a bit (does this make me a mad scientist?) Since I didn’t have cake flour on hand, I used bread flour instead. I also used a gourmet choco bar and raisins. With fingers crossed and toes crossed (yup, that’s possible) I took a bite out of my cookie experiment. The outcome was a flat and chewy and yet utterly scrumptious cookie! It’s all up to personal taste, I guess. I prefer them large and chewy, so using the recipe (hard and soft flour) is essential. However, try to be as precise when using extracts of any sort. Some people think that a tad more won’t matter. A teaspoon goes a long way when using anything concentrated, and it can sure overpower any recipe.

How about you, Dear Readers, when it comes to the chocolate chip cookie, do you prefer them flat or big, soft and chewy?

A Quick Lesson in the History of Cookies

A cookie in America is always known as a thin, small, sweet cake that can be any variety of a flour-based cake whether it’s crunchy or soft, and can be eaten with your hand. Every country has its own version of a cookie and is even called by other names. In Spain, cookies are called “galletas”, in England they’re “biscuits”, in Germany they’re “keks”, in Italy they’re know as “biscotti” or “amaretti”, and so on and so forth. But if I may quote Cookie Monster, “C is for Cookie, that’s good enough for me!”

The word “cookie” is from the Dutch word koekje which means little or small cake. Culinary historians believe that cookies came about as a means for bakers to test the temperature of the oven, hence, the small amount of batter. The earliest cookies can be traced back all the way to 7th century Persia A.D. (known today as Iran) where sugar was first cultivated and soon spread to Northern Europe over the years,

The miracle of the chocolate chip cookie, which is a favorite for many of us and has become a huge part of American culture, was invented in 1937 by an ingenious lady named Ruth Graves Wakefield from Whitman, Massachusetts. She ran the Toll House Restaurant that was located on a busy highway between Boston and New Bedford. Here, stagecoach passengers had a hot meal while the horses were changed and a toll was collected for the use of the highway.

A favorite recipe of Ruth was called “Butter Drop Do cookies”, a popular recipe from the colonial times that required baker’s chocolate. One day, she ran out of baker’s chocolate and had to make do with a bar of chopped up semi-sweet chocolate. Ruth thought that the semi-sweet chocolate would melt as the cookie baked but instead they held their shape and were a sensation! The rest is history. Here’s to Ruth and her accidental choco chip cookie concoction!

A Gift from Us to you (Free Party Printable’s) All Files are editable, simple add your photo in the clipping mask. Download the Zip File here.

1. Place Card
2. Folded Invitation or Thank you Card
3. Cake Banner
4. Wrapping Paper

Chocolate Chip Cookies
Adapted from New York Times
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Photography Data:
Featured Marie Cinq-Mars
Camera Nikon D7000
Exposure 0.04 sec (1/25)
Aperture f/5.3
Focal Length 62 mm
ISO Speed 1600

Finding the ultimate chocolate chip cookie recipe can be akin to finding the Holy Grail. Once you find it, you will have eternal life, well… in the case of the best chocolate chip recipe, let’s just say you will attain eternal bliss.

It takes time, a lot of patience, a whole lot more of trial and error, and maybe a pound or two in the weighing scale to reach perfection. I’ve been hearing a lot about the New York Times Chocolate Chip Cookie Recipe that was initially published in July of 2008 and was adapted from the recipe of Jacques Torres. I decided to give the recipe a try last December since chocolate chip cookies are always a must during the holidays but it’s a type of treat that you can enjoy whatever time of the year. For instance, Easter is coming up pretty soon. Chocolate chip cookies would be the perfect Easter treat! {Would you believe these photos used 1600 ISO?}

This is no ordinary recipe. To achieve absolute perfection, you must strictly adhere to the Cookie Commandments.{Photography How To in the Next Post}

1. Mix the ingredients with absolute precision.
2. Wait the prescribed time.
3. Do not use substitutes.
4. When taking your first bite, you must shriek at the top of your lungs… EUREKA! (then in a slightly lower voice, I have found perfection… come and partake in my divine concoction)
5. Proceed with life as you know it (of course that’s with the knowledge that you have the most wonderful chocolate chip cookie recipe) and smile!

I have to admit, the cookies are really good! Make that simply divine! What I really mean is… they are orgasmic! To test the spoils of my deliriously good looking nuggets of sublime sweet temptations, I gave them to my husband to taste (much like Eve tempting Adam in the garden of Eden, minus the birthday suit of course). The reaction I got from him was not just simple satisfaction, it was pure pleasure! He couldn’t keep his mitts off of the cookies! Now if only I could get the same gratification then this will truly be pleasure vice versa (if you get my drift).

The New York Times Chocolate Chip Cookie Recipe, just as how it came into many people’s attention, truly deserves being heralded. I am so proud of having created them, I can proudly gift them using a nice crystal container, etc, and well, like the saying goes… “When eating Pringles, after one pop, you just can’t stop.” (that commercial will forever be stuck in my head).

I must confess I broke a few Cookie Commandments. I know baking is supposed to be an exact science but I changed some ingredients a bit (does this make me a mad scientist?) Since I didn’t have cake flour on hand, I used bread flour instead. I also used a gourmet choco bar and raisins. With fingers crossed and toes crossed (yup, that’s possible) I took a bite out of my cookie experiment. The outcome was a flat and chewy and yet utterly scrumptious cookie! It’s all up to personal taste, I guess. I prefer them large and chewy, so using the recipe (hard and soft flour) is essential. However, try to be as precise when using extracts of any sort. Some people think that a tad more won’t matter. A teaspoon goes a long way when using anything concentrated, and it can sure overpower any recipe.

How about you, Dear Readers, when it comes to the chocolate chip cookie, do you prefer them flat or big, soft and chewy?

A Quick Lesson in the History of Cookies

A cookie in America is always known as a thin, small, sweet cake that can be any variety of a flour-based cake whether it’s crunchy or soft, and can be eaten with your hand. Every country has its own version of a cookie and is even called by other names. In Spain, cookies are called “galletas”, in England they’re “biscuits”, in Germany they’re “keks”, in Italy they’re know as “biscotti” or “amaretti”, and so on and so forth. But if I may quote Cookie Monster, “C is for Cookie, that’s good enough for me!”

The word “cookie” is from the Dutch word koekje which means little or small cake. Culinary historians believe that cookies came about as a means for bakers to test the temperature of the oven, hence, the small amount of batter. The earliest cookies can be traced back all the way to 7th century Persia A.D. (known today as Iran) where sugar was first cultivated and soon spread to Northern Europe over the years,

The miracle of the chocolate chip cookie, which is a favorite for many of us and has become a huge part of American culture, was invented in 1937 by an ingenious lady named Ruth Graves Wakefield from Whitman, Massachusetts. She ran the Toll House Restaurant that was located on a busy highway between Boston and New Bedford. Here, stagecoach passengers had a hot meal while the horses were changed and a toll was collected for the use of the highway.

A favorite recipe of Ruth was called “Butter Drop Do cookies”, a popular recipe from the colonial times that required baker’s chocolate. One day, she ran out of baker’s chocolate and had to make do with a bar of chopped up semi-sweet chocolate. Ruth thought that the semi-sweet chocolate would melt as the cookie baked but instead they held their shape and were a sensation! The rest is history. Here’s to Ruth and her accidental choco chip cookie concoction!

A Gift from Us to you (Free Party Printable’s) All Files are editable, simple add your photo in the clipping mask. Download the Zip File here.

1. Place Card
2. Folded Invitation or Thank you Card
3. Cake Banner
4. Wrapping Paper

Chocolate Chip Cookies
Adapted from New York Times
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Photography Data:
Featured Marie Cinq-Mars
Camera Nikon D7000
Exposure 0.04 sec (1/25)
Aperture f/5.3
Focal Length 62 mm
ISO Speed 1600

1Purim and Passover are my two favorite holidays. The celebration is joyous and there is a lot of good food. Purim is the Jewish form of Carnival or Mardi Gras if you will. There is just riotous fun to be had; costumes, bright colors, Purim spiel, eating and drinking. But, before we get too involved in the fun we read and learn. {Video Below}

One year a Rabbi was talking about Jewish holidays and food. She said, “Most of the holidays [Hanukkah, Purim, and Passover] are celebrations of survival. They tried to kill us; we survived; now let’s eat.” While the Rabbi was joking, she really was telling a basic truth about the commonalities of these holidays. However, each holiday has a unique and beautiful story to tell about the spirit of survival and the strength of faith.

The festival of Purim commemorates the salvation of the Jewish people in ancient Persia from a plot “to destroy, kill and annihilate all the Jews, young and old, infants and women, in a single day.” We celebrate on the 14th day of Adar (Hebrew calendar).

During the 4th century BCE the Persian Empire was extensive (It was also during the 4th century BCE that Alexander the Great destroyed the Persian Empire.) The Persian Empire was located in South Asia. It ruled over a very large portion of the ancient world; from the Indus Valley to the northern borders of Greece.

The peoples living within the Persian Empire were its subjects, including the Jews. The Persian kind, King Ahasuerus had his wife, Queen Vashti, executed for failing to follow his orders. In order to find a new wife he held a 4th century beauty pageant of sorts. Ahasuerus orders all young women to be gathered and presented to him. One of these is Esther, a young Jewish woman who was raised by her older relative, Mordecai as her parents were deceased.

Esther is favored by Ahasuerus and is made his wife. Esther does not reveal that she is Jewish. During the same time frame the anti-Semitic Haman was appointed prime minister of the empire. Mordechai, the leader of the Jews, defied the king’s orders and refused to bow to Haman. Haman was outraged and he persuaded the king to issue a decree. This decree called for the extermination of all Jews on the 13th of Adar.

Esther displayed remarkable courage and love of her people when she asked the king and Haman to join her for a meal at which time Esther revealed her Jewish identity. The king was incensed. He ordered the death of Haman, who was hanged. The king then appointed Mordechai as his new prime minister, at which time a new decree was issued that stated Jews had the right to defend themselves against their enemies. On the 13th of Adar the Jews defended themselves against their enemies. On the 14th of Adar they celebrated their survival.

Some ways we celebrate Purim:

1. We read the Megillah (the Scroll of Esther) twice: once on Purim eve and once on Purim day. Purim eve is March 7th and Purim Day is March 8th for the year 2012

2. We practice an act of charity, which is important for us all year, but on Purim day it is a mitzvah to remember at least two needy individuals.

3. We send gifts of food to our friends as a symbol of unity.

My favorite part: eat, drink and be merry! There should be a festive meal and it is a mitzvah to drink wine or other alcoholic beverages. Purim spiel; a comical acting out of the story of Esther, during which the audience has groggers and other noise makers. Each time Haman’s name is said the audience makes noise to blot out his name. The baking of hamanstashen (Haman’s pockets) or Oznei Haman (Haman’s ears) a cookie that is triangular in shape and filled with jam.

{Featured Products Featured Designer Michael Aram}

1. Michael Aram ‘Molten’ Cheese Knife Set
2. Michael Aram ‘Molten’ Picture Frame
3. Michael Aram ‘Molten’ Cheeseboard & Knife
4. Michael Aram ‘Molten’ Serving Set
5. Michael Aram ‘Molten’ Serving Bowl
6. Michael Aram ‘Molten’ Olive Oil Dipping Board

Hamanstaschen (Spice and Spirit by Esther Blau)

Ingredients

4cups flour
4 eggs
3/4 cup sugar
1 cup margarine, softened
1 Tbsp. Orange juice
2 tsps. Baking powder
1 tsp. Vanilla extract
Pinch of salt
1 tsp. Orange rind
1 medium to large jar of preserves (we used raspberry)

Directions

1. Preheat oven to 350°.
2. Line cookie sheets with parchment.
3. Place all ingredients in a stand mixer, with the paddle attachment, and mix together. You may add a drop more juice or flour, depending on consistency of dough. Roll dough into a ball. Divide into four parts. Chill the dough if it is too warm (about 30 minutes to 1 hour).

Proceed to assemble and bake according to Hamantashen illustrated.

Illustrated Guide:

1. Prepare dough of your choice. Divide into four portions
2. On a floured board roll out each portion to about 1/8-inch thick. Using a round biscuit or cookie cutter cut 3-inch circles.
3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.

4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.

5. Bring top flap down to the center to meet the two sides. Pinch edges together.

6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

Dough should not be too dry or too warm. Your hamanstashen will be hard to roll out if too dry. And, if it is too warm the triangle will open up during baking. And, do a good job of pinching the edges together so that they stay secure.

Photography Data:
Featured Photographer: Carly Hennigan
ApertureFNumber: f/3.2
Make: NIKON CORPORATION
Model: NIKON D200
ExposureTime: 1/100
FNumber: 32/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 16/10
MeteringMode: 3
LightSource: 9
Flash: 0
FocalLength: 500/10

Purim and Passover are my two favorite holidays. The celebration is joyous and there is a lot of good food. Purim is the Jewish form of Carnival or Mardi Gras if you will. There is just riotous fun to be had; costumes, bright colors, Purim spiel, eating and drinking. But, before we get too involved in the fun we read and learn. {Video Below}

One year a Rabbi was talking about Jewish holidays and food. She said, “Most of the holidays [Hanukkah, Purim, and Passover] are celebrations of survival. They tried to kill us; we survived; now let’s eat.” While the Rabbi was joking, she really was telling a basic truth about the commonalities of these holidays. However, each holiday has a unique and beautiful story to tell about the spirit of survival and the strength of faith.

The festival of Purim commemorates the salvation of the Jewish people in ancient Persia from a plot “to destroy, kill and annihilate all the Jews, young and old, infants and women, in a single day.” We celebrate on the 14th day of Adar (Hebrew calendar).

During the 4th century BCE the Persian Empire was extensive (It was also during the 4th century BCE that Alexander the Great destroyed the Persian Empire.) The Persian Empire was located in South Asia. It ruled over a very large portion of the ancient world; from the Indus Valley to the northern borders of Greece.

The peoples living within the Persian Empire were its subjects, including the Jews. The Persian kind, King Ahasuerus had his wife, Queen Vashti, executed for failing to follow his orders. In order to find a new wife he held a 4th century beauty pageant of sorts. Ahasuerus orders all young women to be gathered and presented to him. One of these is Esther, a young Jewish woman who was raised by her older relative, Mordecai as her parents were deceased.

Esther is favored by Ahasuerus and is made his wife. Esther does not reveal that she is Jewish. During the same time frame the anti-Semitic Haman was appointed prime minister of the empire. Mordechai, the leader of the Jews, defied the king’s orders and refused to bow to Haman. Haman was outraged and he persuaded the king to issue a decree. This decree called for the extermination of all Jews on the 13th of Adar.

Esther displayed remarkable courage and love of her people when she asked the king and Haman to join her for a meal at which time Esther revealed her Jewish identity. The king was incensed. He ordered the death of Haman, who was hanged. The king then appointed Mordechai as his new prime minister, at which time a new decree was issued that stated Jews had the right to defend themselves against their enemies. On the 13th of Adar the Jews defended themselves against their enemies. On the 14th of Adar they celebrated their survival.

Some ways we celebrate Purim:

1. We read the Megillah (the Scroll of Esther) twice: once on Purim eve and once on Purim day. Purim eve is March 7th and Purim Day is March 8th for the year 2012

2. We practice an act of charity, which is important for us all year, but on Purim day it is a mitzvah to remember at least two needy individuals.

3. We send gifts of food to our friends as a symbol of unity.

My favorite part: eat, drink and be merry! There should be a festive meal and it is a mitzvah to drink wine or other alcoholic beverages. Purim spiel; a comical acting out of the story of Esther, during which the audience has groggers and other noise makers. Each time Haman’s name is said the audience makes noise to blot out his name. The baking of hamanstashen (Haman’s pockets) or Oznei Haman (Haman’s ears) a cookie that is triangular in shape and filled with jam.

{Featured Products Featured Designer Michael Aram}

1. Michael Aram ‘Molten’ Cheese Knife Set
2. Michael Aram ‘Molten’ Picture Frame
3. Michael Aram ‘Molten’ Cheeseboard & Knife
4. Michael Aram ‘Molten’ Serving Set
5. Michael Aram ‘Molten’ Serving Bowl
6. Michael Aram ‘Molten’ Olive Oil Dipping Board

Hamanstaschen (Spice and Spirit by Esther Blau)

Ingredients

4cups flour
4 eggs
3/4 cup sugar
1 cup margarine, softened
1 Tbsp. Orange juice
2 tsps. Baking powder
1 tsp. Vanilla extract
Pinch of salt
1 tsp. Orange rind
1 medium to large jar of preserves (we used raspberry)

Directions

1. Preheat oven to 350°.
2. Line cookie sheets with parchment.
3. Place all ingredients in a stand mixer, with the paddle attachment, and mix together. You may add a drop more juice or flour, depending on consistency of dough. Roll dough into a ball. Divide into four parts. Chill the dough if it is too warm (about 30 minutes to 1 hour).

Proceed to assemble and bake according to Hamantashen illustrated.

Illustrated Guide:

1. Prepare dough of your choice. Divide into four portions
2. On a floured board roll out each portion to about 1/8-inch thick. Using a round biscuit or cookie cutter cut 3-inch circles.
3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.

4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.

5. Bring top flap down to the center to meet the two sides. Pinch edges together.

6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

Dough should not be too dry or too warm. Your hamanstashen will be hard to roll out if too dry. And, if it is too warm the triangle will open up during baking. And, do a good job of pinching the edges together so that they stay secure.

Photography Data:
Featured Photographer: Carly Hennigan
ApertureFNumber: f/3.2
Make: NIKON CORPORATION
Model: NIKON D200
ExposureTime: 1/100
FNumber: 32/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 16/10
MeteringMode: 3
LightSource: 9
Flash: 0
FocalLength: 500/10

Purim and Passover are my two favorite holidays. The celebration is joyous and there is a lot of good food. Purim is the Jewish form of Carnival or Mardi Gras if you will. There is just riotous fun to be had; costumes, bright colors, Purim spiel, eating and drinking. But, before we get too involved in the fun we read and learn. {Video Below}

One year a Rabbi was talking about Jewish holidays and food. She said, “Most of the holidays [Hanukkah, Purim, and Passover] are celebrations of survival. They tried to kill us; we survived; now let’s eat.” While the Rabbi was joking, she really was telling a basic truth about the commonalities of these holidays. However, each holiday has a unique and beautiful story to tell about the spirit of survival and the strength of faith.

The festival of Purim commemorates the salvation of the Jewish people in ancient Persia from a plot “to destroy, kill and annihilate all the Jews, young and old, infants and women, in a single day.” We celebrate on the 14th day of Adar (Hebrew calendar).

During the 4th century BCE the Persian Empire was extensive (It was also during the 4th century BCE that Alexander the Great destroyed the Persian Empire.) The Persian Empire was located in South Asia. It ruled over a very large portion of the ancient world; from the Indus Valley to the northern borders of Greece.

The peoples living within the Persian Empire were its subjects, including the Jews. The Persian kind, King Ahasuerus had his wife, Queen Vashti, executed for failing to follow his orders. In order to find a new wife he held a 4th century beauty pageant of sorts. Ahasuerus orders all young women to be gathered and presented to him. One of these is Esther, a young Jewish woman who was raised by her older relative, Mordecai as her parents were deceased.

Esther is favored by Ahasuerus and is made his wife. Esther does not reveal that she is Jewish. During the same time frame the anti-Semitic Haman was appointed prime minister of the empire. Mordechai, the leader of the Jews, defied the king’s orders and refused to bow to Haman. Haman was outraged and he persuaded the king to issue a decree. This decree called for the extermination of all Jews on the 13th of Adar.

Esther displayed remarkable courage and love of her people when she asked the king and Haman to join her for a meal at which time Esther revealed her Jewish identity. The king was incensed. He ordered the death of Haman, who was hanged. The king then appointed Mordechai as his new prime minister, at which time a new decree was issued that stated Jews had the right to defend themselves against their enemies. On the 13th of Adar the Jews defended themselves against their enemies. On the 14th of Adar they celebrated their survival.

Some ways we celebrate Purim:

1. We read the Megillah (the Scroll of Esther) twice: once on Purim eve and once on Purim day. Purim eve is March 7th and Purim Day is March 8th for the year 2012

2. We practice an act of charity, which is important for us all year, but on Purim day it is a mitzvah to remember at least two needy individuals.

3. We send gifts of food to our friends as a symbol of unity.

My favorite part: eat, drink and be merry! There should be a festive meal and it is a mitzvah to drink wine or other alcoholic beverages. Purim spiel; a comical acting out of the story of Esther, during which the audience has groggers and other noise makers. Each time Haman’s name is said the audience makes noise to blot out his name. The baking of hamanstashen (Haman’s pockets) or Oznei Haman (Haman’s ears) a cookie that is triangular in shape and filled with jam.

{Featured Products Featured Designer Michael Aram}

1. Michael Aram ‘Molten’ Cheese Knife Set
2. Michael Aram ‘Molten’ Picture Frame
3. Michael Aram ‘Molten’ Cheeseboard & Knife
4. Michael Aram ‘Molten’ Serving Set
5. Michael Aram ‘Molten’ Serving Bowl
6. Michael Aram ‘Molten’ Olive Oil Dipping Board

Hamanstaschen (Spice and Spirit by Esther Blau)

Ingredients

4cups flour
4 eggs
3/4 cup sugar
1 cup margarine, softened
1 Tbsp. Orange juice
2 tsps. Baking powder
1 tsp. Vanilla extract
Pinch of salt
1 tsp. Orange rind
1 medium to large jar of preserves (we used raspberry)

Directions

1. Preheat oven to 350°.
2. Line cookie sheets with parchment.
3. Place all ingredients in a stand mixer, with the paddle attachment, and mix together. You may add a drop more juice or flour, depending on consistency of dough. Roll dough into a ball. Divide into four parts. Chill the dough if it is too warm (about 30 minutes to 1 hour).

Proceed to assemble and bake according to Hamantashen illustrated.

Illustrated Guide:

1. Prepare dough of your choice. Divide into four portions
2. On a floured board roll out each portion to about 1/8-inch thick. Using a round biscuit or cookie cutter cut 3-inch circles.
3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.

4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.

5. Bring top flap down to the center to meet the two sides. Pinch edges together.

6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

Dough should not be too dry or too warm. Your hamanstashen will be hard to roll out if too dry. And, if it is too warm the triangle will open up during baking. And, do a good job of pinching the edges together so that they stay secure.

Photography Data:
Featured Photographer: Carly Hennigan
ApertureFNumber: f/3.2
Make: NIKON CORPORATION
Model: NIKON D200
ExposureTime: 1/100
FNumber: 32/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 16/10
MeteringMode: 3
LightSource: 9
Flash: 0
FocalLength: 500/10