I take requests now…

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This week I’m making THREE cookies! Yikes! Three Cookies means I’ve spent all morning baking, cleaning, baking, washing dishes and then washing more dishes. And by washing dishes, I mean packing and unpacking the dishwasher– which is the same as washing dishes to me.

I can make three cookies this morning because the boys are at a tennis tournament, and so I’ve been left to my own devices… and I had a cookie request. A cookie request for a cookie that is NOT appealing to me at all. Black Sesame Earl Grey Cookies. The idea of Black Sesame Tahini in a cookie is blah- I don’t like tahini or hummus or nuts or nut adjacent things. And I hate Earl Grey tea. So combining the two in cookie form is completely unappealing. But Jinx, the same friend that kicked off the cookie frenzy almost 12 months ago with a cookie from Amsterdam, sent me a recipe and because she’s brought back cookies for me EVERY time she goes to Amsterdam, I couldn’t say no. So I’m making Black Sesame Earl Grey Cookies. And because they are COMPLETELY unappealing to me personally, I’m also making a modified version of David Leibovitz’s Salted Tahini Chocolate Chip Cookies. The modification is that they’re not sitting for 12 hours or overnight. I’m also making Chocolate Shake and French Fry Cookies from Christina Tosi’s Bake Club.

I’m quite excited by the Bake Club cookies. They look a bit weird but I think the concept will be yummy! The salted tahini– not sure about- it’s the tahini. But we’ll see… Hopefully Jinx will like the Black Sesame cookies, the gym and pole crew will like the Chocolate Chip cookies (they’re VERY highly rated by the New York Times), and hopefully TomTom and The Runner will enjoy the Chocolate Shake and French Fry Cookies. I’m not baking next weekend since The Runner is running up in Queensland, but I’m already thinking of our next baking adventure– thanks to the stash of leftover Easter Eggs I’m FINALLY getting around to emptying out of the Easter bucket. Stay tuned!

Shortbread??

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So this week, we (I) baked shortbread for the first time.

I mean, shortbread is kind of cookie-like? It’s in a lot of cookie cookbooks but it’s not really a cookie. It’s cookie adjacent. I’ve seen shortbread recipes pop up in Cookie Cookbooks but I’ve always discarded them as “not cookie enough”. But with World War 3 about to start, AI taking over everyone’s jobs, and the state of the world in general, I thought now could be the time to try something we’ve never done before. So I baked shortbread.

After reading about them in Smitten Kitchen, I went back to the original Alison Roman Dining In recipe and made Salted Butter Chocolate Chunk Shortbread. (I forgot the extra salt sprinkle). I’m still not sure about how I feel about them. They’re not bad, but it they’re not 100% right either. I mean they’re tasty but I’m not excited by the shortbread. Maybe you’re either a shortbread person, or you’re not… and I’m not. But we’ll see how they go down this week. I’m not putting them in the top ten.

I also made Chewy Triple Spice Sugar Cookies. They’re ok. Again, not in the top 10 and not my favourites but they’re not bad either…. They’re very round and pretty though so happy with them! They’re another Jesse S. recipe and he hasn’t disappointed yet- so fingers crossed! I’m already plotting next week’s batch so stay tuned!

Highs and Lows

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I’ll start with the bad news.  I had my first (or maybe second) cookie fail this week.  I tried to re-make the Cornflake-Marshmallow-Chocolate Chip cookies from a few weeks ago and they did not turn out- at all.  They were too crunchy, too dry, too ick.  Wrong wrong wrong.  I should have known better.  

I really should have known better. These were not bueno. Muy bad. A cookie disaster.

I decided to make them again because I had leftover cornflake crunch.  What I didn’t realise is that I didn’t actually have enough leftover to make a whole second batch of cookies.  Also, I tried to make them smaller– but didn’t adjust the cooking time.  So, wound up with dry, hard and pretty below average cookies. 

People still ate them, people still complimented them, but in my heart of hearts, I know they’re a fail.  And I know it’s me, not the recipe.  But oh well, they can’t all be winners!  And sometimes the fails make you appreciate the wins!

And now for the HIGHS!

We’ve reached a new highpoint in our Cookie journey…

Y’all Jesse Szewczyak has entered the chat.  I will admit to not knowing who he was 6 weeks ago, but I stumbled on one of his cookie recipes a few weeks ago and almost immediately I ordered his cookbook.

He has not disappointed.  Last week I made his Bananas Foster Cookies and they were *chef’s kiss*.  So Good!  I know I say this every week, but they were seriously “the best cookies yet”.  They’re at least top 5.  And they’re straight out of his cookbook!   

  • One Excellent Cookie!

So based on that,  I decided to try two more cookies from his cookbook this week.

Initial opinions (mine especially!), I’ve picked two winners.  Or at least one winner and one “pretty close to a winner.”  We’ll see what the public says.

So the “pretty close to a winner” are Buttered Rum Sugar Cookies- very good, very solid. Very much aligned to my previous Boozy Cookie theme. Jesse actually has a whole chapter on Boozy Cookies in his book… no, I won’t be doing the Absinthe cookies.

The winning cookie though is – wait for it- Oatmeal Chocolate Covered Raisin Cookies.  These are the PERFECT cookie,  Oatmeal raisin isn’t my favourite HOWEVER these are basically Oatmeal Raisinet cookies.  And Raisinets are my favourite all time candy.   Like bring it back from the US with me but love it too much to eat it favourite candy.  Raisinets are the best.  Raisinets+cookies= perfection.  I was super excited as soon as  I saw the recipe.  My only dilemna was whether to use my precious precious American raisinets or to buy subpar Aussie chocolate covered sultanas (not as good!)  Of course, being slightly selfish I bought subpar Aussie ones– and then had to top them up with some American Raisinets.  It was worth it!  The cookies are amazing!  10/10- no notes!  

A big shout to Jesse Szewczyak- his cookbook is 3 from 3 so far!

Goodbye Fall, Hello Winter.

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Let’s just start with facts. I hate winter. I hate cold, I hate dark, I hate winter. And today is Day 1 of Winter.

But that’s ok. We’ll get through it together. Despite the house being cold, despite hating all of my winter clothes, despite the short days and the long nights.

Nevertheless, we persist. We bake on unti Spring comes.

I know it’s getting tiring saying this, but last week’s cookies might have been the BEST EVER. I only say it, because that’s the feedback I get… and once again, someone proclaimed that Christina Tosi’s Banana Cookies from her Milk Bar Life cookbook were THE BEST EVER. Now, they were very good. I’m not saying they weren’t. But they also weren’t MY favourite. If I’m being completely honest, I actually liked her Cornflake Chocolate Chip Marshnallow Cookies that I made this week (from her Momofuku Milk Bar Cookbook) even better. To each is own, I suppose, but it makes it REALLY hard to crown THE DEFINIITIVE BEST COOKIE EVER.

This week, I revisited Christina Tosi’s Chocolate Chip Cookies from Milk Bar Life. They’re favorites and crowd pleasers. I also tried the Double Mint Chocolate Chunk Cookies from Jesse Szewczyk’s Cookies: The New Classics. I’ve only gotten in-house feedback so far, but it’s been positive. I love chocolate mint so I actually don’t care what other people think. I think they’ll make me happy- and as we go into winter, we can all use a bit of happiness!

The week I became Cookie Monster

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Literally. I was Cookie Monster this week. I baked A LOT of cookies that I’d made before- Mexican Hot Chocolate and the Chipless Wonders. But the main headline is that I was actually Cookie Monster.

And trust me, it was a time.

Did I win the competition? Definitely not. Did I have a great time? I did indeed! Will I compete again? Possibly. As Cookie Monster? Probably not. But never say never.

I had the best time being slightly out of my comfort zone and performing with my Pole family at Pole Class. It’s hard to really put into words how much the pole community has meant to me. I’ve been poling for almost 20 years now (I’m not that good or strong- but we’ll leave that to the side for now). But it’s meant so much to have a supportive group of mostly women- but also of gays and theys, to surround myself with. And it’s meant a lot to see the same faces every week- for a lot of that time. Before I was married, before I was a Mom or a Mum, I was a pole dancer. It’s been one of the few constants since 2007! I mean, even my name has changed!

In fact, if not for pole, I would not be in my current cookie era. It was the Amsterdam cookies that kicked it all off and making people happy through baked goods is what keeps me doing it. I don’t DARE show up to pole sans cookies– I’m the Cookie lady!

So even though performing is at the very edge of my comfort zone, poling is definitely something I hope to do for another 20 years and baking is too!.

They’re called S’mores for a reason…

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And actually, I’m starting to sound like a broken record- but once again, this week, THESE cookies might just be the best ones ever! I’m not speaking based on my opinion but on the reactions of everyone who has tried them! I can honestly say that these S’mores Cookies from Cookies & Crumbs (again) have gotten some of the best reactions ever! I mean, I’ve been baking cookies for nearly a year now– and these have gotten some of the strongest reactions ever! I mean, the Mexican Hot Chocolate cookies are still right up there – but these are giving them a run for their money. And they’re pretty similar- dark chocolate cookies with marshmallows but the spice of the Mexican Hot Chocolate cookies just makes them a little bit better (IMHO!)

I also made Wine Enthusiast’s Red Wine Chocolate Chocolate Cookies. They were big, chocolate, pillowy- but not worth using 2 cups of wine in. I had an open bottle but I had to open ANOTHER bottle to have enough for the recipe. They were ok…. but not amazing. It did give me the idea for maybe Mulled Wine Cookies in the future which could be fun!

I have so many cookie options that are on the list to make – I’m not even sure what to choose for this week! I’m thinking of bringing cookies for my pole show on Sunday when I’m dressing up as– wait for it, Cookie Monster. How fitting!

Are these the best yet?

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I know I ask that question every week- but it’s because every week someone tells me that these cookies are “the best yet!”  But this week’s are pretty good.  

Another Cookies and Crumbs success story- this time the Milk Chocolate Chip Cookies.  I have to say, it could be my new favourite cookie cookbook.  Actually, every time someone has told me, “These are the best cookies yet!”  They’ve been from this cookbook!  I’m sensing a trend here!  So, if you’re thinking of buying a cookbook- I highly recommend Cookies and Crumbs!

I also made Bourbon Chocolate Crack Cookies but they didn’t actually crack!  They were only meant to stay in the fridge for 1-2 hours but I left them in overnight and they– well went a bit flat!  But they were SOOOOOOO tasty!   They didn’t look great but they tasted amazing.  

Not sure what next week’s cookies will be– I’m still loving the boozy cookie vibes and also the Cookies and Crumbs vibes! 

A first time for everything

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Firstly, apologies for the lateness of my post.  I only realised as I was looking for THIS week’s cookies that I hadn’t written about LAST week’s cookies yet!  So, here it goes, better late than never…

This week, I did something I’ve never done before…. Asked Chat GPT for a recipe.  I’m doing my best to embrace AI and live in the future- or at least the now, and so I thought I would spice up my week by using Chat GPT for this week’s cookies.  

I hear you asking, “why?”   Why, with a house full of cookbooks and an internet full of recipes, would I turn to ChatGPT??   For fun… and to continue my streak of boozy cookies.  Quite frankly, I (and several other people) are digging the boozy cookies vibe.   The alcohol adds something special to the cookies.  And with the current state of the world, most people I know need a little something special.  So- this week, I wanted to try making ANZAC biscuits again- I wasn’t happy with last week’s efforts so I wanted to try again.  So, I thought I would shake things up and add something special to them but I couldn’t find a recipe for boozy ANZAC biscuits- so I asked ChatGPT.  And it delivered!  Spiced Rum ANZAC biscuits are amazing— however, I was told later that it’s un-Australian to alter the ANZAC Biscuit recipe… not sure why, but that’s what I was told.  So, I’ll have to find another name for what I made- Maybe Drunken ANZAC cookies, or Rum Rebellion Cookies– not too sure yet but they’re not ANZAC biscuits.

I also made Mango, Coconut and Chilli Cookies.  I used Tajin seasoning so they weren’t really Chilli but they were delicious!  Also, from my Cookies & Crumbs cookbook. TBH mango is really good in cookies. This might warrant further exploration now that I have mango powder…

This week though, we’re doing the Milk Chocolate Chip Cookies from Cookies & Crumbs– very excited because so far this cookbook hasn’t disappointed! And we’re also doing Bourbon Dark Chocolate Crack Cookies.

They can’t all be winners…

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This week I attempted Anzac Biscuits from Some of My Best Friends Are Cookies… and well, I was disappointed by them. They were flat, and not great. I didn’t have enough coconut and I used dark brown sugar instead of just brown sugar, and I can honestly say they weren’t my best work. I mean, no one has actively complained about them (but no one really complains about free cookies) but deep down I know they’re not my best work. I do want to try again- maybe with Spiced Rum Anzac Biscuits or Whiskey Anzac Biscuits- but we’ll see. I’m a little bit wary of Anzac Biscuits now and thinking maybe I should stay in my lane and leave the Anzac Biscuits to actual Australians.

I also made these guys- Brown Butter Bourbon Chocolate Chip Cookies and again, meh. They’re a cakier cookie than I normally go for. I should have been tipped off by the 3 eggs in the recipe. I know some people like cakey cookies, but I was underwhelmed. They’re not bad, but they could do with less egg and more bourbon flavour.

But hey, not every serve can be an ace. This week it feels like a double fault, but again, no one complains about free cookies! On a positive note, apparently last week’s gluten free cookies were amazing! I got great feedback on those so HIGHLY Recommend!

More boozy cookies, and yes, I take requests now

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I am not a gluten-free girlie, however I totally respect that some people are. So when a trainer at my gym asked if I could make gluten-free cookies, of course I said yes. It also gave me the opportunity to test out one of my new birthday cookbooks- Cookies & Crumbs. It did NOT disappoint!

The Runner said that these guys, the Triple Choc & Oat Gluten Free Cookies were the best he’s ever had. And The Kid ate one and didn’t complain at all, so I think they’re a hit!

I also made Spiced Rum Snickerdoodles – again Alcohol+Cookies=Vibe! Also, all the cinnamon in the snickerdoodles made the house smell amazing- 10/10

A big shout out as well to the other two cookbooks I got for my birthday- Cooking in Real Life, the Champagne Chicken was AMAZING and a great excuse to open a bottle of champagne on a Sunday! And Jamie Oliver’s Easy Airfryer Cookbook– the brussel sprouts AND roast potatoes were next level! LOVED!