Cookies!

I seriously doubt I’ll make the selections for this week’s Tuesdays with Dorie and Sweet Melissa Sundays. Although a Caramel Pumpkin Pie and a Fluffy Coconut Cake sound delicious, they just don’t fit in my schedule.

I baked two types of cookies to give away this week. Tart Lime Wafers from Nick Malgieri’s The Modern Baker and Cowboy Cookies from the brand new Baked Explorations. Both are wonderful, both make great gifts. I prefer the Cowboy Cookies which have chocolate and pretzels. Doesn’t that sound awesome?

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The $37 Drink

While I was in Vegas I craved a frozen strawberry daquari. In town there are alcoholic slushie stands EVERYWHERE. Of course, when I was craving one I couldn’t find one anywhere. I eventually found one…and it ended up costing me $37. Yes, $37 for a drink. It was larger, but still.

We stayed in a timeshare with a full-kitchen, including a blender. And as luck would have it, we also had all the ingredients to make my version of the $37 drink. It tasted awesome and  a lot better than the one I bought because the ingredients were all fresh and natural.

Here’s how I made it:

  • a bunch of strawberries (brought for the road trip, but not eaten)
  • a banana (ditto)
  • a bit of club soda (brought to make my favorite drink in the world: vodka + club soda with lime)

Blend it up until it’s a nice puree.

  • Add a bunch of ice (full-kitchen=ice machine)

Blend some more until it has a slushie consistency

  • Add a few sugar packets, to taste (part of the coffee set-up)
  • 5 generous shots of vodka (again, brought along for my favorite drink)
  • freshly squeezed lime juice (ditto)

Blend until just mixed. Pour and serve! It made 3 1/2 drinks.

{twd}Mini-Creamiest Lime Cream Pies

My favorite Odwalla juice is their Summertime Lime. I love squeezing limes on fruit salad, burritos, tacos. Lime on corn on the cob rocks my world. Are you sensing a theme?

Thank you to Linda of Tender Crumb {visit her blog or buy the book for the recipe}for selecting Creamiest Lime Cream Meringue Pie as this week’s Tuesdays with Dorie.  Relatively easy to make, it did require a loooooooong time whisking continuously over the stove. On a hot summer day. I made mini-pies using my mini-springform pan {co-workers, easy to grab and run}.

I did not make the meringue topping because I was not going to serve these the day I made them and did not want to run the risk of “weepy meringue” as Dorie Greenspan writes. Instead I topped them with candied ginger to match the fresh ginger in the lime cream. YUM.YUM.YUM.

These were very successful and enjoyed by all {hordes at home & co-workers}.

This week’s Tuesdays with Dorie also marks my one-year anniversary of officially baking along with the group. Inspired by Nancy of The Dogs Eat the Crumbs and THIS POST, I give you my list of the top ten TWD treats from the past year:

tiramisu-slice-3

ice cream sandwich

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cb13brownie

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bites

My Top Ten Dorie Recipes

  1. Tiramisu Cake
  2. Coconut Butter Thins
  3. Fresh Ginger and Chocolate Gingerbread
  4. Thanksgiving Twofer Pie
  5. Tribute to Katherine Hepburn Brownies
  6. Chocolate Banded Ice Cream Torte
  7. Creme Brulee
  8. Brownie Buttons
  9. Chocolate Armagnac Cake
  10. Cinnamon Squares

In comparing lists, I notice that Nancy and I only have two of the same recipes on our Top Ten Lists. And that two of my top picks are the only two recipes she “did not find tasty”. 😛

In the year, I only missed one week…my goal for the coming year is to make that one as well as baking all the recipes selected before I joined the group. You can see all the recipes I need to complete on my TWD Page {only 13 left!}.

Shredded Green Beans with Citrus & Chives

A perfect vegan side-dish that shows off your new knife skills is Heidi Swanson’s Shredded Green Beans with Lemon-Lime Zest & Snipped Chives {you can find the recipe HERE} from Super Natural Cooking where the instructions state to slice the green beans 1/8″ on the diagonal {I cut, hence the non-uniform sizes} or use a food processor {also cut short, this post: why see HERE}.

{db}Tahitian Milan Cookies

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Pepperidge Farm Milano Cookies are ubiquitous. Every grocery store carries them. They are the cookie you grab when you want to feel a little fancy. They come in different sizes (the mini ones are so cute!) and different flavors.

Although technically not a Milano flavor, I love the Tahiti variety. If you know me, you know I have Polynesian Fever. I heart all things related to French Polynesia and bring it up often in my posts.

Me & Tiki in Hiva Oa, Marquesas in French Polynesia

Me & Tiki in Hiva Oa, Marquesas in French Polynesia

Immediately after reading the July Challenge for the Daring Bakers I knew I would be flavoring the cookie with coconut and lime and visiting the islands. The Tahiti Cookie is chocolate sandwiched by two ridged round coconut cookies.

To make my version, I used unsweetened coconut flakes, lime oil, and Tahitian vanilla extract. I tried to make them round by drawing circles on parchment paper and spreading a tiny bit of dough using a teaspoon. They ended up looking like regular Milano Cookies, but they tasted tropical and were a delicious reminder of the islands.

Tahitian Milan Cookies

Recipe adapted from Gale Gand

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

  • 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
  • 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
  • 7/8 cup egg whites (from about 6 eggs)
  • 2 tablespoons Tahitian vanilla extract
  • 2 teaspoons lime oil
  • 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
  • 1/2 cup unsweetened coconut flakes
  • Cookie filling, recipe follows

Cookie filling:

  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 1 lime, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lime oil.
3. Add the flour and and coconut, mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

We had the option of only baking one type of cookie to complete the challenge. I didn’t have the time to make the Chocolate Covered Marshmallow Cookies, but hope to make them one day.