The Perfect Marriage.

What's the perfect marriage? When it comes to pairing foods, I think the victory belongs to Mr. Salty and Mrs. Sweet. Bake shops, food trucks and restaurants are taking a gamble on this perfect pairing with the likes of chocolate covered bacon, sea salted caramels, bacon brittle and more.

Like many of you, I have a little problem with a website called Pinterest and I recently tried a cookie recipe that was pinned - a chocolate chip and pretzel inspired cookie. I tweaked the recipe slightly, the original recipe included peanut butter chips and I'm not a huge fan of those baking chips.  Instead I added more broken pretzel chips and the results left friends happy and reaching for more.  Soft, chewy, sweet, salty, it satisfies all those inner kid cravings.

Chocolate Chip and Pretzel Cookies (adapted from recipe found on Pinterest)

1 ½ c. all purpose flour

½ tsp. kosher or sea salt

¼ tsp. baking soda

½ c. unsalted butter, room temperature

½ c. light brown sugar

1/3 c. sugar

1 egg, beaten

1 tsp. vanilla extract

1 c. chocolate chips

1 c. broken pretzel pieces

Sea salt

Directions:

In a medium bowl, sift together the flour, baking soda and salt.

In a large bowl or stand-up mixer, beat the butter and sugars together on medium speed until light and fluffy (2-3 minutes).  On low speed, slowly add the beaten egg and vanilla extract.  Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat until there are no more streaks of flour.  Stir in the chocolate chips and pretzel pieces.  Cover and refrigerate for at least an hour, if not longer. The longer, the better. 

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silpat mat.  Scoop out well rounded tablespoonfuls of the dough and sprinkle each cookie with sea salt. Leave about 2 inches between each cookie and bake for 10 minutes.  If you like a crisper cookie, leave in the oven for an additional 1-2 minutes.  Allow the cookies to cool on the baking sheet for a few minutes before removing to a cooling rack.

Macarons.

When I was in Paris, I ate macarons. Alot of them. Cheerfully with wild abandon because that is what you do when you are in Paris!  Prior to going Paris, I had tried macarons at Europane Cafe + Bakery in Pasadena ( a block from where I work, it is one of my favorite lunch destinations and they are dedicated to fixing a sweet tooth).

Now I enjoy baking and macarons have been on my list to try, but they fall under the "scary" category. I've got a few books dedicated to the macaron as well but all I have done is tag flavor profiles that I love or would like to try at some point. (I learned that the recipes in I Love Macarons from Japan are crap, so if anything, it's a lovely coffee table book).  Les Petits Macarons is a lovely book on the subject matter too. Of course, the book that I am lusting after for is Pierre Herme's book on the subject, Macarons.

So like any smart girl who fears a recipe, I signed up for the Intro to Macarons class at The Gourmandise School of Sweets & Savories in Santa Monica, taught by Clemence Gossett (one of the school's owners). All 15 of us students were a bit wound up, Clemence could smell the fear on us and she instantly put all of us at ease.  With her laid back nature and encouraging teaching style, she was able to assuage our fears and voila - we made vanilla macarons with buttercream ( we flavored them with raspberry, citrus and vanilla) and/or chocolate ganache. Practice will make perfect...one day.

I'm a Snicker, You're a Doodle

I can't tell you the last time I made a batch of snickerdoodles and in all honesty, I wasn't a big fan of snickerdoodles.  I have a slight issue with "too much" cinnamon.  Don't get me wrong, I really like cinnamon, but in minimal doses.  So this cookie hasn't been on my "favorite" list.

I was talking to one of the attorneys I work with about cookies and the snickerdoodle came up in conversation.  Something along the lines of...."Teryll, what's the status of this very important legal document, you know, the one about the history and legalization of snickerdoodles?".  Okay, maybe the conversation didn't exactly flow that way, but it sparked my interest to give them another try and bake a batch over the weekend.

I've recently been turned on to The Tasty Kitchen and have found great success with several other recipes. The snickerdoodle recipe I tried can be found here. Friends, the snickerdoodle has been resurrected.  I chilled the dough for about 15 minutes in the fridge so that it was easier to roll into balls and roll into the sugar-cinnamon mixture before popping them into a 400 degree oven.  The key is also not to overbake them, no more than 8 minutes. This cookie is soft, buttery, sweet, with a slight hint of cinnamon.  It's divine and addictive.  Perfect alone, with coffee, tea or milk. They would be delicious in an ice cream sandwich too. Go bake a batch, you know you want to.

Buried Treasure.

I should be concentrating on work related tasks, e-mails, files, projects, etc. but I’m on overload. It’s been a couple weeks of non-stop action at my day job and I have since forgotten how to a) relax and b) enjoy. Now that, my friends, is a real shame, because relaxation and the ability to enjoy (aka pleasure) are prerequisites if you intend on labeling yourself as a foodie.

So for that, I ask for forgiveness and I hope these Buried Cherry Chocolate Cookies will do the trick. Or at least you’ll consider it my first attempt at penance for falling off track.

This recipe has been in my box for nearly ten years – a roommate in college shared it with me and for some reason I allowed this gem of a recipe to collect dust since. Again, double shame on me because these cookies are special. I don’t want to hurt other cookies’ feelings but it’s true. This is not your average cookie on the block and it’s proven to be a real show stopper at social engagements.

In fact, I recently attended a craft party and made these cookies to share with friends as we allowed our creative and crafty juices to flow. I was a wee bit nervous because I had not made them in nearly ten years but after test-tasting one before the party, I knew I would spin a few new converts into my web of pleasure!

Buried Cherry Chocolate Cookies

1 10 oz. jar, maraschino cherries
1/2 c. unsalted butter, softened
1 c. sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. unsweetened cocoa powder
1 1/2 c. flour
6 oz. semi-sweet chocolate chips
1/2 c. sweetened condensed milk

Preheat oven to 350 degrees.

Drain cherries, reserving the juice and cut the cherries in half (more than likely you will not need all the cherries, I would cut up 20 to start).

In medium mixing bowl, beat butter on medium speed (if using hand mixer or stand-up mixer) for 30 seconds. Add sugar, baking powder, baking soda and salt. Then incorporate egg and vanilla until combined. Last but certainly not least, add the cocoa powder and flour. Shape dough into 1 inch balls and place 2 inches apart on cookie sheet (lined with parchment paper or silicone mat). Press thumb in center and place one halved cherry.

To make frosting, in a saucepan, combine chocolate chips and sweetened condensed milk. Over low heat cook, stirring regularly until combined and melted. Stir in 4 tsp. of the cherry juice and spoon about a tsp. of mixture over each cherry. Bake cookies for 10 minutes.

Cookie Cult Giveaway!!!

Madame Munchies is having her very first giveaway, and what’s better than a “cookie” giveaway! It doesn’t matter if you’re local or out-of-state everyone can participate and be in the drawing for a batch of my addictive and delicious chocolate chip cookies (pictured above)! All you have to do is post a comment on my blog!

If you’re already a follower, thanks, but if you’re not, become a follower and you’ll be entered again into the drawing. Twice the fun and twice the opportunity to win some cookies!!! Contest ends Saturday, January 22, 2011 at midnight. Winners will be posted Sunday, January 23^rd!!! Good luck readers!

Party Favors.

I can't believe I haven't posted anything here in a month, bad blogger, bad blogger!!! My apologies to all of you devoted followers. It's been quite a busy month, between work, birthday parties, going away parties and this past weekend my dad got married. Several months ago my dad and his wife asked me to bake party favors for their guests. We settled on 2 cookies each of the following cookies: my famous chocolate chip cookies, lemon clove cookies (a recipe by Alice Waters) and linzer cookies (the best recipe from Martha Stewart, of course). So I decided to share these with you all, even though none of you can take a bite. I know I'm such a tease.

I decided to package them in Chinese take-out boxes and tie a bit of red tulle for some color. They turned out great and I received several compliments from guests at the reception. The chocolate chip cookies are one of my go-to recipes, it's actually a recipe from a vintage Better Crocker cookbook for kids. These cookies are ridiculously soft and the real key to doing these justice is two fold: 1. the combination of oil and butter and 2. letting the cookie dough rest overnight in the fridge.

I've been an avid fan of Alice Waters' work at Chez Panisse and came across her recipe for Lemon Clove cookies many moons ago. This citrus infused butter cookie is bright and cheery, like sunshine on a crisp morning. Accompanied by a hot cup of java or tea us the perfect accoutrement for this delicate cookie.

When I was in college, I was a devout fan of Martha Stewart and developed a deep respect for linzer cookies, especially her recipe for them. This is another butter cookie rolled in ground hazelnuts and then dolloped with a thumbprint of seedless raspberry jam in the middle. It's one of my dad's favorites and he requested it for the party favors.

I'm seriously considering offering a cookie take-out box for parties, etc. Depending on the request and number of cookies, each box will range from $4-6. If you're interested, please send me an e-mail at madamemunchies@gmail.com for more information.

the best damn chocolate chip cookie.

I didn't think it was possible to surpass my Betty Crocker chocolate chip cookie recipe from the 1950's but alas I must surrender to Jacque Torres' recipe recently featured in the New York Times. It's unfair how richly deserving this recipe is of its championship-title, it's a heavy weight contender at best. After seeing it featured in three blogs I daily visit, I just knew I had to give it an old-fashioned try. While there isn't anything earth shatteringly different about the ingredients used in this recipe, the key lies in allowing the cookie dough to "rest" in the fridge for a period of 24-36 hours before baking. The dough develops its rich flavors and seemingly perfect consistency. Whoever said "good things come to those who wait" wasn't lying. As bruising as it was to my cookie ego, I confess it still the same, this is the best damn chocolate chip cookie I ever made! I will hold onto my cherished recipe from dear ol' Betty and I may test the waters and allow the dough to "rest" before baking those cookies once again, but until then this one is for keeps!

Whoppers....the way to a girl's hearts.

I tried a new recipe this morning from a baking book I recently borrowed from the library. The name of the book is Baking: from my house to yours by Dorie Greenspan. Dorie has quite an impressive career in the culinary world, having worked with Julia Child and even affiliated with Bon Appetit, one of the many foodie magazines available for us to devour.

This was one of the first recipes that caught my eye because it included malted milk powder and coarsely chopped Whoppers, the chocolate covered malt balls many children and adults adore while watching a movie. My heart rang out simply because I love chocolate malts more so than shakes.

First things first - there was a very important instruction left out of the recipe, what temperature to preheat and bake the cookies at. I perused other cookie recipes in her book and decided on 350.

Paul, his parents and kids were my taste testers - I had two bites of the cookie myself, purely so I had some basis to write this blog. Overall, the cookie was tasty, soft and chewy. It's texture was definitely cake-like (agreed by all tasters) and you really couldn't decipher the malted milk flavor unless you bit into one of the whoppers. The recipe called for a cup of malted milk powder so I expected the cookie to exude more of the malted milk flavor. That may be something I can play with, if I decide to give this recipe another go.