I have to confess, the idea for this cookie didn’t come from, as many similar others do, homemade twix. There’s no denying that homemade twix is scrumptious, as is regular factory made twix. (Pretty much anything involving cookies, chocolate and caramel is scrumptious in my book). But as inspiring as that famous candy bar is, the idea for these came from Lille’s Thins. Not as famous, they are impossibly thin cookies with just a sprinkle of sugar, and just the other day I got a tin of them as a gift and, being the cookie monster I am, I opened them right then and there where it was slightly dark. The plastic tray thingy they come in is chocolate coloured, and I of course got super excited because the outside did not advertise any cacao goodness. But to my great disappointment, it was all a sneaky ruse from the packaging, there was no chocolate involved. But I could not stop thinking as I dunked a couple in a glass of milk, how much more nice they would be if they had a thin thin layer of chocolate as well as that “sprinkle of sugar”. So I set out to make a shortbread thin version covered with chocolate. And in the process thought that an also very thin layer of caramel wouldn’t hurt anyone. And voila! Three ultra thin layers of some of the best components of pastry: caramel, chocolate and shortbread. The result is beyond scrumptious, if that’s possible.
But that’s not all. I knew I’d have some leftover caramel from the recipe, and hence the double trouble: the day you make these you can turn into a two-treat kind of day, because if you have some extra chocolate chips and a few pretzels around, you can also make pretzelcaramelchocolatechunks. (Which don’t have a name that I’m aware of) These both make excellent gifts if you wrap them individually in waxed paper, and they keep very well as long as you keep them away from heat and moisture. So go on, read more for the recipe (s) ! Continue reading
When I was an annoying pre-teen my diet consisted solely of quesadillas and oreos. It’s true, there was a time in the life of this foodie where I totally missed out on one my favorite things in life; eating. I do have to say though, in defense of quesadillas and oreos, they are both incredibly good. I’m pretty sure there aren’t many mexicans out there who’ll deny the deliciousness of cheese, tortillas and salsa. And what can I say about oreos? If you don’t like them, there’s probably something severely wrong with you. Like get-your-butt-to-the-doctor-wrong. Especially if the wonderful cookie sandwiches come accompanied by peanut butter and a tall glass of cold milk. Am I right? Peanut butter and oreos is the ultimate pre-teen combo…and teen, and young adult, and adult and senior. Because it never gets old. At least for me it will always be one of those childhood flavors that I will never outgrow.
And so were born these oreo cupcakes (and cake!)….stuffed with cookies and topped with a not too sweet, melt in your mouth peanut butter frosting. Also topped with more oreos, because you can’t have too many of those. I actually made these for a co-worker who recently left our office and who needed something to remember us by, and what better way than using an already full of memories combination of flavors?Read more for the recipe! Continue reading
So I know it hasn’t been that long since I rambled about nutella. And I know that the last time I didn’t just use nutella once in the same recipe, nor twice. It was three times (Yes, because how else would you get nutella cupcakes stuffed with ferreros and nutella frosting?). And yet here I am with another recipe. Our love for each other isn’t special, I know a lot of people out there share the same passion for chocolate-y spread. Our love isn’t secret, I’ve been known to eat spoonfuls of the stuff in front of small crowds. It isn’t fleeting either, I have always loved it and always will. It isn’t moderate…and I don’t need to explain that bit. The one thing our love is, is delicious. Because yes. That’s what nutella is and there’s no amount of elaborate words I or anyone else could say to explain it better. So why not channel that delicious love into a thin, crispy cookie? The kind you put on a scoop of vanilla (or chocolate) ice cream. The kind you store in a tin and when you open it you say “only one” but they’re so thin and crispy that you end up having three (or four). Yes, that kind of cookie. Because apart from being delicious, nutella is so incredibly versatile. From creamy to crispy and all the colors in the rainbow in between. So here’s another recipe for all you nutella nuts (no pun intended) out there. Read more to find it. Continue reading
So I’ve got everything I love: my (very soft and lovable) dog is sitting beside me, it’s raining outside, I’m listening to Stacey Kent, and I’ve got a glass of insanely good wine right next to my computer. Does it get better than that? Mmmm…yes. I also just ate some of the most chocolatey-rich-gooey-intense-cookies I’ve ever made (Can’t say the best ever because that doesn’t really exist. All home made cookies are equally great in the eyes of god just for being cookies. Ahem) with a glass of cold milk. There really is nothing that could top that right? Except maybe two chocolate cookie recipes all in one post. Yup, two. And they couldn’t be more different from one another. Let me tell you about the first one. It’s a a recipe of my own which I can dare to call the perfect cookie to accompany your espresso. A rich in cocoa chocolate shortbread topped by a thick layer of white chocolate, the ideal combo of sweet and chocolate-y, just what you want after a long sip of good dark coffee, right? And not only that, they’re lovely looking AND easy to make. And they keep for more than two weeks. (can’t tell you how much longer because I’ve never actually been able to have shortbread lying around uneaten for that long). Just what you need when you have company over for coffee, trust me. And the second recipe: double chocolate cookies which are gooey inside, crumbly outside, warm from the oven and have to be had with a glass of really cold milk? Yes, a dozen please. That recipe comes courtesy of Kim at Strawberry Ginger, a great blog with tons of delicious recipes. This double choc recipe is one of the best I’ve tried, or at least they turned out really well for me! I highly recommend warming them slightly in your toaster oven before eating them, the chocolate chips will melt blissfully in your mouth. But enough talk about chocolate, go read the recipes.
I confess that I’ve been saving this post because I couldn’t come up with words good enough to describe these biscuits. As I’ve said before, (and have shown in the shameless invasion of cookie recipes in this blog) I absolutely adore cookies, in any form. And while there’s no such thing as the perfect cookie, because the perfect choice depends on the moment, weather, accompanying beverage, and previous meal, these ones are pretty close to being the perfect teatime bite. (Also could be the perfect coffetime bite, but people never say 5 o’clock coffee, for some reason). I love having something to accompany my tea, and I always childishly try to eat it in as small bites as I can, to see if I can make it last until I see the bottom of my cup. These, for sure, will NOT last until the bottom of your cup. They don’t melt in your mouth; they crumble, ever so thin and light. Buttery-sweet-flakey. The vanilla ones are perfect for tea, and the chocolate ones for coffee. But be careful and serve only a bit, or you’ll find yourself having a whole meal comprised solely of these biscuits. To add to their wonderfulness, they keep very well as long as they’re placed in an airtight container, preferably with a sign on the tin that reads “don’t grab anymore, you’ve already had 10!”) .
They’re a variation on the recipe for the traditional french sablés below, of which I baked about a ton for a special order. These are also delicious, but quite heavier and best served with a glass of cold milk.