Tag: cookies

Micromanagement

Bigger isn’t always better. Despite the incessant urging to scale up, go big or go home, and supersize me, there’s wisdom in thinking small. Small is approachable, unintimidating; small tasks are easier to check off than more sizeable to-dos, but every bit as satisfying to cross off the list.

Miniature Cookies For Maximum Enjoyment

Most bakeries are pushing in the opposite direction, cranking out monstrous treats that could sustain an active adult for a full day. Speaking as an inactive quasi-adult that likes to snack, teeny, tiny cookies are more my speed. Long before Trader Joe’s got on board and launched their version, my Microchip Cookies were already in the oven. Inspired by the size of Cookie Crisp cereal, honed by a taste for buttery decadence, each mini morsel satisfies like a whole Tollhouse behemoth. Sweetened with warm brown sugar, mini chocolate chips speckle the batter for a blast of nostalgic flavor. The combination is far from earthshaking, which is a large part of the appeal. You’ll never be disappointed when you just want a smidgen of home-style comfort.

Big Benefits

The benefits of downsizing your baked goods are multitudinous. I’m not talking about health benefits, although I’d argue they’re proven mood-boosters, but more about the quality of life benefits that come with working on the micro level.

  • Faster bake time: You can whip up dozens of treats in minutes, with little cooling time needed, too.
  • Better portions: Go ahead, eat 4 – 6 cookies at a time! That’s equal to roughly 1 standard chocolate chip cookie when you add them all together.
  • Share the love: Great for gifting, it’s easy to dress up a small handful of mini cookies in a nice gift pouch to treat your loved ones, while still minding your budget.

Sweet Swaps

Like the best chocolate chip cookie recipes, this one is entirely open to creative interpretation. The smaller output does limit the types of mix-ins that would fit, but you have so many other options to consider.

  • Chocolate chips: Since I first started making these, Enjoy Life unleashed mini white chocolate chips, which is somewhat of a game-changer. I love using these instead and spiking the dough with fresh lime or lemon zest for brighter flavor. Alternately, try chocolate sprinkles, cacao nibs, or finely shaved dark chocolate if you can’t get any mini chips.
  • Brown sugar: Dark brown sugar is key for that homemade chocolate chip cookie taste, but you can use coconut sugar or date sugar for a lower glycemic option.
  • Vanilla extract: Splurge on vanilla bean paste for a bigger flavor impact, or take this treat in a different direction with root beer extract, chocolate extract, peppermint extract, or any other concentrated baking emulsion you’ve got. Don’t be afraid to split the measure between two or more options to add complexity.

Baking Up Magic

Though modeled after the classic, Microchip Cookies are not just shrunken versions of their traditional counterparts; they have a unique charm that’s hard to resist. The ratio of crisp exterior to soft interior shifts accordingly, offering a perfect balance of crunchy and chewy textures in the very same mouthful. For anyone torn between doughy cookies and crisp ones, there’s no need to compromise when you can have both at once.

Serving Smiles

While I couldn’t resist serving mine en masse in a bowl of oat milk to feed my inner child, the diminutive size of these cookies makes them a perfect fit for many other serving suggestions. Snacking out of hand is my go-to, of course, but they’re also right at home…

  • On a dessert charcuterie board
  • As part of a cookie gift box or platter
  • Floating in a cup of coffee or hot cocoa

A little bit goes a long way here. A handful of basic ingredients and a little bit of patience reap great rewards. No matter how you enjoy them, or who you enjoy them with, these little sweets add up in a big way.

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Hannah (BitterSweet)4 Comments

Tough Cookies

Christmas isn’t for everyone. The forced merriment and artificial optimism, sour memories that fall short of Hollywood-produced nostalgia, stressful family gatherings topped off by unnecessary expenses; it’s enough to make the most joyful person into a real Scrooge. Even the most committed holiday reveler would struggle to maintain the same level of enthusiasm in this harsh reality. You know what is for everyone, though?

Cookies.

Chocolate cut-out cookies, to be precise, will never disappoint. With a batch of homemade cookies, you can express how you really feel about the holiday season without coming off as a miserly curmudgeon. No one ever said they had to be decked out in colorful sprinkles or intricate icing, so why not keep it simple, classic, and versatile?

This particular recipe may just be a new staple in your repertoire. You’d never know that they’re gluten-free or vegan by their soft, toothsome texture or rich cocoa flavor. The dough comes together quickly, rolls out like a dream, and never judges you for your low spirits.

Like any good cookie dough, this one is as versatile as Christmas carols are grating.

Easily change up the flavor by switching out the extract.

A few tried-and-true additions include:

  • Peppermint extract
  • Almond extract
  • Orange zest or extract
  • Instant coffee powder
  • Coarse or flaky sea salt

No cookie cutters? No problem!

You may need to cut back on the snark without such clear messaging, but you don’t need to forgo a sweet treat altogether. Simply roll out the dough as instructed, then use a sharp knife, pizza cutter, or fluted pastry cutter to slice squares or rectangles of any size. Think of this approach as the dessert equivalent of making crackers, if that procedural reference helps you visualize the steps.

Don’t succumb to the Christmas crazies. Celebrate at your own speed, even if that means staying home and keeping holiday content completely off the program. Just don’t forget to treat yourself while you’re at it. Holidays come and go, but a good recipe for chocolate cut-out cookies is forever.

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Hannah (BitterSweet)7 Comments

Ube On My Mind

If pumpkin is for autumn, ube is for winter. Replacing subdued, smokey orange with bold shades of purple, there’s no denying that the vibrant hue alone is a huge attraction. Naturally sweet with subtle hints of vanilla and toasted nuts, ube is the clear winner when it comes to dessert. Start your annual holiday cookie platter with Ube Thumbprint Cookies, glistening like jewels in a sea of browns and whites, for a stand-out homemade gift that no one can refuse.

What is ube?

Let’s start by clarifying what ube isn’t. Ube are different from taro and purple sweet potatoes, despite the common misconception. Ube are yams, most commonly found in Filipino cuisine and particularly popular in desserts. Their vivid magenta pigmentation creates brilliantly colored treats, and as such, can be found as powdered and liquid extracts. Fresh ube can still be tricky to find in the US, which is why ube extract comes in handy for all your essential baking needs.

While most commercial ube extract does have added artificial flavoring, it’s the easiest, most accessible way to add that unmistakable essence whenever and where ever you crave it. When it comes to recipes with a delicate balance of dry and liquid ingredients, it’s the best way to infuse the goodness of ube without throwing off the texture.

What else is ube extract good for?

Once you have a bottle, the potential for ube extract is endless. It’s particularly well-suited for use in:

  • Ice cream
  • Frosting and icing
  • Candy
  • Lattes
  • Cheesecake
  • Pudding and custard
  • And of course, cookies!

When it comes to cut-out cookies, these are the GOAT. Easy to make, shape, and bake, this dough is a dream to work with. More importantly, the soft, tender bite and balanced sweetness makes an ideal base for any festive flavors. Beyond the ube base, put your own personalized finishing touch on each batch with any jam, marmalade, or fruit preserves you fancy. Mix and match to make every bite a little bit different!

A few fruit flavors that pair particularly well with ube are:

  • Mango
  • Apricot
  • Guava
  • Orange
  • Pear

Put a flavorful twist on tradition this year and invite ube to your cookie swap. It won’t take long before it becomes the life of the party.

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Hannah (BitterSweet)6 Comments

Dashboard Cookie Confessional

Ever since I was a little kid, it’s something I wanted to do. Young and naive, I couldn’t wait to grow up to have such freedom and access. Now that I’m an adult, I’m finally making my inner child proud: I baked cookies inside my car.

As temperatures began to exceed 100℉ on a regular basis, I knew this was my time to shine. Finally, I have my own car, live in an environment that’s somewhere between the depths of hell and the surface of the sun, and am still crazy enough to do it. If you’ve always wanted to open up your car door and step into your own mobile oven, here’s what you need to know.

Use Protection

  • Metal baking sheets are the best conductors of heat, but that goes both ways. Place a kitchen towel, pot holder, or trivet underneath so it doesn’t melt or burn the interior of your car.
  • Line the baking sheet with parchment paper to prevent the cookies from sticking. A silicone baking mat will absorb too much heat to be effective, and aluminum will reflect too much and cause the edges to get too crispy.
  • Likewise, use a pot holder whenever moving the sheet because it will be hot.

Placement and Timing Are Important

  • Make sure you park your car in direct sun to maximize those UV rays.
  • Start baking when the sun is at its peak; usually around noon or 1:00pm.
  • While your cookies will bake in any position, I found it was most effective to place the baking sheet directly on the dashboard, as close to the windshield as possible. Barring that, the next best place is the trunk, as long as you have a glass window in back too.

Turn Up The Heat

  • Keep the windows rolled up and the doors closed. Any time you open them or break the seal, you’re letting the heat drop.
  • It needs to be at least 95℉ (35°C)outside to attempt this with any level of success.
  • Keep a thermometer inside your car to monitor the temperature, and place it somewhere that you can see it without getting into the car.
  • The interior needs to reach at least 160℉ (71°C) to “bake” effectively.
  • Cooking time will vary, since this isn’t a regulated heat source. Expect it take anywhere from 2 – 5 hours for the cookies to set. They may not brown as much as you’d normally expect, but should be firm enough to pick up and no longer shiny on top.

Recipe For Success

  • While any recipe can technically work, simple drop cookies are your best bet, since they’re more forgiving with variable times and temperatures. A cookie with a high butter to flour ratio is more likely to end up greasy, which means that chewy wins the battle over crunchy for this round.
  • Size does matter. My usual cookies use about 1/4 cup of dough, which took roughly 3 hours to bake while it was 104 degrees outside. You can expedite the process by making smaller cookies, especially if it’s not as hot in your neck of the woods.
  • Vegans have the added benefit of being able to eat semi-baked or even raw cookies without fear. Look ma, no raw eggs! That means every attempt is always successful, with or without an excessive heat warning in effect.

The beauty of car-baked cookies is that you’re using a completely renewable, entirely free energy source while saving electricity inside your home! No need to blast the AC after cranking up the oven, which can add up quickly.

The only thing better than sinking your teeth into warm, gooey, homemade cookies on a hot summer day is getting to enjoy that freshly baked aroma for weeks to come. Hope you don’t drive hungry!

Hannah (BitterSweet)9 Comments

Fig Newton’s Laws

Physics are not my strong suit, but I do know one thing is for sure: Sir Isaac Newton understood the laws of cookies. It was all cleverly disguised as the principles that govern motion, but I can see through that ploy. It’s all written out, clear as day.

Law #1: A body at rest will remain at rest, and a body in motion will remain in motion, unless it is acted upon by an external force.

Unless you start preheating the oven, it will never get hot. These cookies won’t bake themselves, you know.

Law #2: The force acting upon an object is equal to the mass of that object multiplied by its acceleration.

A rolling pin must be wielded with both gentle yet firm pressure to properly flatten the dough.

Law #3: For every action, there is an equal and opposite reaction.

Though tempting, if you eat a whole batch of cookies by yourself, you WILL get a stomachache.

Whether or not Fig Newtons were named for the mathematician is still up for debate, though we can all agree that they’re logically sound snacks. They’ve been around since the 1850’s, changing very little over the years. Take a wholesome, lightly sweetened pastry dough and wrap it around a whole fruit filling for surefire success. Sure, they’re not as glamorous as chocolate-coated, sugar-encrusted, or sprinkle-topped sweets, but they’re deeply comforting in a way that such flighty trends can’t even touch.

For their latest evolution, I’m bringing healthy back and taking out the gluten and refined sugars. With a touch of lemon juice mixed with the lightly simmered fig jam, these humble little bars taste so much brighter and fresher than anything sitting around on grocery store shelves.

I think Mr. Newton himself would be proud.

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Hannah (BitterSweet)5 Comments

Peppered with Sweet Presents

Sugar cookies iced with delicate features come to life; chocolate snow caps shake off a light dusting of powdered sugar to reveal cacao crevasses; peanut butter blossoms bloom in the dead of winter. Christmastime is cookie time, and everyone has a favorite. Taste memories are intrinsically linked with these cherished, traditional flavors, which makes it hard to break away and try something new.

What if I told you there was a way to satisfy the craving for nostalgia, while still feeding the desire for adventure? Small twists on established crowd-pleasers make sure that everyone walks away happy. Besides, in the case of my Chocolate Pfeffernüsse, who’s ever complained about adding in some extra chocolate?

German “pepper nuts” are basically soft, anise-forward gingerbread bites with a hint of alluring cardamom that lingers like a sweet memory. Condensing a world of flavors into such small packages, these classic holiday treats are long overdue for a modern revival.

This year, I have Rodelle helping me make that comeback possible. Their extracts and cocoa powder are essential staples in my pantry all year round, but they really shine when it’s time to bring out the very best treats for the holidays. You can taste that quality in every bite thanks to Rodelle Gourmet Cocoa Powder, Vanilla Extract, and Pure Almond Extract here. Quite frankly, I wouldn’t entrust such an important task to any other brand.

Everyone’s a winner here, because you can still enjoy these divine chocolate cookies no matter what. You might want to double the recipe if you plan on sharing, though.

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Hannah (BitterSweet)6 Comments