It’s been a while, folks. Our New Year’s resolution to write one blog post a week has not been met, to say the least. Now that it’s summer and we are in one place (more or less), however, we plan to move things along more quickly. In that spirit, we have several recipes to offer you in the next couple of weeks. And we are still working on out our recipes for the NCAA tournament winner (yes, we are super, super late on that). So more is coming. We promise.
In the meantime, please enjoy a picture of chocolate macadamia-peanut butter chip cookies. They are straight from The Good Cookie, so I won’t post the recipe here, but they are delicious. I highly recommend the combination of chocolate chunks, Reese’s peanut butter chips, and macadamia nuts (although in the future I might pair those with a chewier cookie base).
(Note my awesome wonder woman mug).
Jess and I don’t like to post recipes here unless we’ve made some significant changes to it, or the recipe is already readily available on the internet. We have already long professed our love for Tish Boyle’s book, The Good Cookie, but we feel that since her recipes from the book are not published on the internet, we don’t feel like it’s fair to put it out there– it’s not ours.
That being said, we totally encourage you to go out and buy her book. It’s seriously one of the best cookie recipe books we’ve ever encountered. We can’t say we’ve ever disliked any of the recipes in her book, and our copy has begun to detach from the spine because it’s so well-loved.
One of our favorites are the banana oatmeal chocolate chip cookies. I have deceived myself into believing that they are a somewhat healthy breakfast (I ate 4 of them this morning!), since they contain bananas, oats, and pecans (and butter and brown sugar and chocolate), but I digress.
These little pieces of heaven are so delicious, and because of the banana, they stay moist and lovely for days. They keep really well.
A friend has informed me that the dough is great raw. I’ll take her word for it; I’m not a raw dough eater.
I like them warm, straight off the cookie sheet.
Or the next morning, with a cup of coffee. Or the following evening, before dinner. Or as a dessert. Or, clearly, all of the above.
After traveling to Turkey a year and a half ago, I resolved to try baking some international desserts (although perhaps not tavuk göğsü, a Turkish dessert made with chicken). Waylaid by other experiments, however, I never quite made it back to my goal. Until now. My step-mother, Helenka, loves baklava. So for her birthday, we decided to try our hand at this sticky, delicious treat. After much research, we settled on tweaking this Alton Brown recipe. I am happy to report that it turned out perfectly. A wonderfully sweet, nutty, crispy, and, yes, sticky baklava is on its way to Ohio. Continue reading