I saw this recipe while I was looking for last week’s jam thumbprint cookies recipe. I was almost tempted away from making the heart cookies when I read these ingredients, but I managed to convince myself to hold off on this one for a week. Don’t they sound amazing? Soft and chewy chocolate chip cookies, absolutely bursting with chocolate (3 cups!), plus tart dried cherries. Spoiler alert – they really are as good as they sound. (more…)
I once again found myself needing to make some candied orange peel for a cookie recipe – I went so long without ever making it until that first time, but since then I feel like I’ve made it so many times it’s starting to feel like old hat! The first time I made it, I had absolutely no idea what I was doing and couldn’t believe that I was somehow going to make orange peels edible. Those were the bits that got tossed in the compost, not eaten. And yet I did. And while it took a bit of time, it really wasn’t hard at all. And so very delicious. (more…)
Well the kitchen is mostly unpacked and set up (I have a lot of stuff still packed long-term) and we’re expecting the tail end of a cyclone to hit us tonight (seriously!), so I figured it was the perfect day to try out my new oven. I was going to make some white chocolate chip cookies with oatmeal and dried cranberries, but I couldn’t find my oatmeal (I’m sure I have a new bag somewhere) and I couldn’t find my cranberries either (ditto). I have no idea where they could be. There aren’t that many cupboards. I suspect I set them aside somewhere while I figured out where to put stuff and I’ll find them in a really weird place one day.
It didn’t take me long to find a recipe that I definitely had all the ingredients for, though, and the one I ended up with sounded really good. And speaking as someone who’s been sampling them all afternoon as they come out of the oven, they are really good.
I won’t be posting the recipe until next weekend after I’ve had a chance to get some feedback from my coworkers during the week. But I can give you a hint – there’s peanut butter, and chocolate chips, and pecans. This cookie is making me very happy.
I can also tell you I don’t quite have a feel for this oven yet. While tiny (my baking sheets barely fit in it), it’s way newer and fancier than my old one. I tested it out with my handy oven thermometer and while it’s still a bit off, it’s way closer to accurate than my old one too. It’s only off by about 15°.
However, while I found that I had to bake things a little longer than the recipe recommended in my old oven, this one seems to bake things way faster. Because the heat is contained in a smaller space? Because there’s less room for air to circulate? Maybe the oven is accurate and my thermometer is a bit off? I have no idea. I think these cookies are a wee bit over-done though. I also don’t quite have a handle on the lighting in this kitchen, because while they looked just barely brown around the edges in the oven, when I pulled them out they had more colour than I was expecting.
I’ll get used to it in time.
Make no mistake, though, even though these cookies are a little crisper than they probably should be, they’re still absolutely delicious. I can’t wait to share them with you next week!