Tag Archives: Chocolate

Mountains of Cookies

The other day I decided to make cookies. And, boy did I make cookies. I have a friend (ahem, let’s just call her “j”) who loves iced sugar cookies. Well, mainly the icing. In any case, I decided sugar cookies were to be made. But, I also wanted to make something else. Which led me to the chocolate chip oatmeal cookies that my grandmother has been making forever. It never fails that whenever anyone heads over to visit, she’s got these cookies on hand. That, in a nutshell, is the story of how I came to make cookies. The mountains of cookies part comes in purely because I have an irrational fear of not making enough baked goods to share. So I doubled the chocolate chip oatmeal cookie recipe and ended up choosing a sugar cookie recipe that was undoubtedly doubled at some point in the past. The end result – hundreds of cookies covering every counter surface in my kitchen.

Technically the sugar cookies were supposed to be rolled out and then cut out. Not owning a rolling pin, I usually use an empty wine bottle to roll out these kind of things. But, I had no wine bottle, empty or otherwise on hand. So, after trying and failing to roll it out with a can of tomato sauce (not a good idea. the can crushed. oops.), I opted to roll the dough into balls and then press the balls down with the bottom of a cup. The perfect solution. Continue reading


Valentine’s Pancakes

Mr T and I had a really nice (homemade) Valentine’s date last night: we made dinner together 

I made him a card this week on which I painted two cute little watercolour robots on the front and gave him the recipe for Red Velvet Pancakes that I had found over at Café Zupas and we set a time to meet to prepare dinner.

My Mom had sent me the instructions for making your own buttermilk earlier in the day (apparently it’s just 1 tbsp lemon juice or vinegar + enough milk to make 1 cup  and then you let it stand for 5 min) but I was late leaving school so I just ended up buying a container. We were also out of yogourt (which I was going to use to substitute for the sour cream the recipe called for) so I needed to stop anyways – in the end I walked out with a container of crème fraîche….yes, I may have decided to splurge… Continue reading


Mmm chocolate!

I have people coming over tomorrow night and I wanted some sweets to add to the cheese and crackers that I’m putting out – but after an extended holiday season filled with chocolate making I was a bit stumped as to what to make. I ended up coming across recipes for Chocolate Espresso Cookies from Bake or Break and Gluten-Free Chocolate Financiers from Smitten Kitchen…but I had a few hitches along the way…

Chocolate Espresso Cookies

I tried to follow the recipe as closely as possible but I had a few hitches: first, I ran out of eggs. I had miscounted how many I had left vs how many I needed to make the two recipes and was short. My solution was to use the 4 egg whites called for in the gluten-free financiers (below) and put the 4 remaining egg yolks in the cookies to use as the “2 large eggs” that the recipe calls for. Well I’m not sure if it was the eggs or the recipe itself but I got a very, very dry mixture:

A second, confounding factor may be the fact that I don’t own an electric mixer – I just have a hand chopper/beater thingy (how’s that for descriptive eh?). But I was able to save the cookies! I added 1 cup of cold, brewed coffee to add some liquid in (3/4 cup may have been enough in retrospect). The dough mixed up to a sticky paste which I wrapped in saran wrap and stuck in the fridge.

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