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| ultimate ginger, pb&c biscotti, triple chocolate |
Care to guess what I did today?
This being my 3-day weekend, I decided to take advantage of my time off and spend it in the kitchen, trying out new cookie recipes. We're having a cookie exchange at work next week and I can't decide what to make; too many choices, and you know I have to make something to put all other cookies to shame. To that end, I've got a stack of recipes I've been wanting to try and so I've been planning to have a cookie palooza this weekend. My best friend and her kids were originally supposed to join me, but she's not feeling well this weekend so we had to postpone. However, I've got the supplies and the burning need to make cookies... so that's what I did.
Yesterday, I made 2 loaves of cranberry bread and promptly wrapped them and put them in the freezer to make room for cookies. I then got a jump start on cookie palooza and tried out one of my new recipes, the ultimate ginger cookie. It's funny, really, because I always thought I didn't like these spicy cookies; we never made anything like them when I was growing up. The thought of making a classic gingerbread man cookie never really appealed because it's more work than I'm interested in. On the contrary, these were fairly easy to make and turned out pretty damn good; my roommate certainly liked them given the fact that she ate 2 handfuls of them this morning for breakfast.
So that brings me to today and my continued cookie experimentation: I started with a variation of a recipe that I've used before, one for biscotti. Previously, I've made them with pistachios and dried cranberries, dipped in white chocolate, but today's version was a peanut butter chocolate biscotti. Huh man. Those were some freakin' awesome cookies... perfect for dunking in a cup of coffee as the Italian's intended. While those were cooling, I got started on the next new-to-me cookie, a triple chocolate cookie. This was the pseudo-healthy recipe I had picked out to make with the kids because I know how their mother feels about baked goods and her desire to make them as low fat as possible (no butter or oil, egg substitute instead of whole eggs, and splenda where possible).
(*Side note: I have a different, decidedly decadent chocolate cookie recipe waiting in the wings, just for me. This one is NOT to be shared so the "healthy" version is the decoy version.)
Again, these cookies turned out really well. But honestly, how bad can triple chocolate cookies be? Maybe not as rich and chewy as I would have hoped for, but still. It's chocolate.
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| lemon ricotta with lemon glaze |
The last cookie I decided to try my hand at was a light and almost fluffy lemon ricotta cookie with a lemon glaze. I'm a big fan of lemon so this was at the top of my Must Try list; I was definitely NOT disappointed. Just sweet enough with the tart bite of fresh lemon... yum. Only problem is, I still can't decide what to make for the cookie exchange we're having at work. Guess this means I need to do some more experimenting. There's always the good old stand-by recipes that I make every year: classic chocolate chip, peanut butter (with or without thumbprints), oatmeal raisin, and my all-time favorite oatmeal cookies with dried cranberries and white chocolate chips.
Hmmm... what a delicious dilemma.
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