Book Review, Desserts

Coconut Orange Cookies

The Whole Coconut Cookbook is a collection of fresh gluten- and dairy-free recipes starring that famous fibrous drupe, the coconut. Nathalie Fraise‘s collection of recipes explores every meal (plus snacks and dessert) injecting each recipe with every iteration of coconut. Some recipes are now-classics you can’t seem to open a brunch menu without, (chia pudding, grain-free granola, nut butters galore) the recipes for which taste good, but weren’t especially stimulating. Others, upon my recitation of their titles aloud, elicited reactions along the lines of “wait, what?” (banana cauliflower Farina.) However, the majority of Fraise’s recipes are new ideas I can’t wait to make and eat (green onion patties with spicy peanut sauce, coconut sesame noodles with bok choy and tamarind dressing. cheesy paprika popcorn, vanilla rosemary crème brûlée helllllo.)

According to the introduction, Fraise grew up in Madagascar. Her regular experience with coconuts involved trucks toting the fruit into the town where she lived, and others (when traveling near the coast,) involved buying them directly from children who’d plucked them from their own trees. It’s safe to assume Fraise knows what she’s talking about. And if you doubt her, just check out the back of the book where she lists pages of resources, recommended brands, and texts she consulted in order to make this collection of recipes so successful. I found all necessary ingredients at Whole Foods.

Before you get cooking from this book, here’s a list of coconut-based items you’re going to need:
– coconut oil
– coconut butter (which is different from coconut oil; it’s simply coconut meat that’s processed into a thick butter)
– a few cans of coconut milk
– coconut flour
– coconut palm sugar
– coconut nectar (thick syrup, technically the raw liquid sap of the coconut blossom)
*Pick up a copy of the book for more useful ingredients and descriptions*

I chose to make Fraise’s coconut orange cookies, which were essentially an almond flour-riff on macaroons. Chewy, moist, and just salty enough for a dessert, plus topped with toasty sesame seeds, these little cookies were a wildly pleasant surprise. They also go very well with white wine, just saying. I think the next time I make them, I may bump up the sesame factor by adding a good dollop of tahini to the batter. If you’re looking for a way to jazz up your dessert table this Passover, I’d highly recommend taking these cookies for a test drive. They’re thickened with arrowroot starch instead of cornstarch, and the combination of coconut and almond flours + alternative coconut-based sugars make for a pretty complex flavor. Check out these articles if you’re nervous about Passover recipes that include baking powder.

Cookies (from The Whole Coconut Cookbook, makes about 2 dozen cookies)

2 cups almond flour
1/2 cup unsweetened shredded coconut
2 tablespoons coconut flour
2 tablespoons coconut palm sugar
1 tablespoon arrowroot starch
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coconut oil
1/4 cup coconut butter
1/3 cup coconut nectar
2 teaspoons vanilla extract
zest of 1 large orange
1 tablespoon sesame seeds

Preheat oven to 350º F. Line two large baking sheets with parchment paper.

In a large bowl, whisk together the almond flour, shredded coconut, coconut flour, coconut palm sugar, arrowroot, baking soda, and salt.

Combine coconut oil and coconut butter in a small saucepan over low heat. Melt gently, then whisk in the coconut nectar, vanilla, and orange zest. Pour into flour mixture and combine.

Drop heaping tablespoons of dough (I used my trusty cookie scoop, rolled the cookies into balls with my hands, then flattened them very slightly). Place on the prepared baking sheets, separated by a couple of inches. Do not overcrowd, as they spread while cooking. Sprinkle with sesame seeds (or better yet, roll the whole top of the cookie in seeds). Bake in the middle rack of the oven, until golden brown on top, 7-9 minutes. Make sure the bottoms do not burn.

Remove from the oven, transfer to a wire rack, and allow to cool completely. Serve immediately or store in an airtight container for 2 to 3 days.

NOTE: I received this book from Blogging for Books in exchange for this review. Check out this review on their website too!

Desserts, Musing

Orange Rosewater Madelines

“And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. I had ceased now to feel mediocre, contingent, mortal. Whence could it have come to me, this all-powerful joy? I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savours, could, no, indeed, be of the same nature.”
–Marcel Proust, Swann’s Way

The Proustian madeleine may be a cliché to the literati, but there is no doubt about it: food evokes feeling. One bite of tea cake is all it takes to make the back of one’s jaw tingle. Flavors passing over my tongue can shoot me into another time, another country. Keep your eyes closed the next time you eat something you like and you’ll see.

It’s Valentine’s Day, so I’m going to talk about something I love: Food. Who’s surprised?

Food brings me joy. Making it. Serving it. Eating it. Food brings me discomfort. Buying it. Eating it.

For the past eight years my relationship with food has been dysfunctional. Compulsive. For the past eight years I haven’t eaten a meal without some form of guilt or rationalization. It bothers the people around me. It makes some people nervous, even irritates some of them.

“I know you’re sad, but you can’t have yogurt for every meal.”

“How could you possibly have room for more French fries?”

“Just have a bagel. What’s the problem with that?”

“You looked really thin the last time I saw you, but you looked healthier in that picture posted of you last week.”

“Maybe you shouldn’t talk so much about what you going to eat, just eat it or don’t.”

“Just go to the gym if you care so much about this.”

Every one of this things was said to me probably out of the goodness in people’s hearts, or out of confusion. But each comment stings in a way only those who also have a complicated relationship with food could possibly understand.

There have only been a few times where people have vocalized their worry about my relationship with food. Typically, it goes unnoticed, because my body doesn’t physically change all that much. If I eat a lot of meals with someone they probably notice the weird portioning and the food journal app on my phone. Or they’ll notice that I’m on my third bowl of pasta and headed to the kitchen to “clean up,” only to see I’m fishing out strands of spaghetti with my fingers, quickly, quietly.

I talk about food a lot, to be fair. It consumes most of my brain space, and therefore is a topic that controls a lot of the conversations I have. And if I’m around someone regularly, they can see that it might not only be recipes I’m concerned with. But it’s hard to talk about with someone who doesn’t share this experience. Someone who has a more logical (or rational, or dare I say healthy– even though I hate that word) relationship with food might be confused about why, if I’m so concerned, I can’t just implement a regular workout routine. Or why I can’t just say fuck it and eat what I want to eat. In fact, I do both of these things sometimes. More often than it would seem. But that doesn’t change the way I let these habits control me.

I spent a lot of time debating whether or not to post this. And I think a day focused around love is a good day to do so. I love to eat. I love to cook. I love working with food and recipes– professionally and personally.

Yet I don’t love what my brain has done to my relationship with food; it makes things tricky. I think sharing a meal with someone is is one of the most intimate activities. But there are complexities beyond my control at play here. It’s hard. I go through good spells and not-so-good ones.

But nothing ever makes me feel more than food. That “exquisite pleasure,” which causes nothing else to matter. I won’t ever let go of that.

Orange Rosewater Madelines (makes about 24 cookies)

1 or 2 madeline tins

3/4 cup +  1 tablespoon AP flour
1 teaspoon baking powder
pinch sea salt (or orange salt)
2 teaspoons orange zest
3 eggs, at room temperature
1/3 cup cane sugar
1 tablespoon rose water
2 tablespoons vanilla extract
8 tablespoons (1 stick)+ 2 tablespoons unsalted butter, divided

Melt the butter in a small saucepan, pouring 2 tablespoons into a separate bowl. Stir orange zest into larger amount of butter, and cool to room temperature. In a medium bowl, whisk together the flour, baking powder, and salt.

In an electric mixer, beat eggs and sugar until thick and light in color, about 4 minutes. Quickly beat in rose water and vanilla extract. Sift half of the flour mixture into the egg mixture and fold until barely combined. Repeat with the other half of the flour mixture. Gently fold in the orange butter until combined. Cover with plastic wrap and chill for 30 minutes.

Preheat the oven to 375º F. Brush a madeleine tin with remaining 2 tablespoons melted butter and dust lightly with flour.

When madeleines have chilled, quickly spoon batter into tins. Bake until cookies are golden brown and spring back to the touch, about 8-12 minutes. Let cookies cool in the tin for 5 minutes, then let cool completely on wire wracks.



Tahini Cookies

Tahini is currently my favorite condiment. It’s very similar to melted peanut butter in texture, but much stronger and not sweet, so one jar seems like it will last forever. If I find myself unable to make peanut sauce at dinnertime because I finished the jar of Jif last night in bed with a spoon (it’s happened before), it’s okay, I can just swap in tahini and a little honey/maple syrup and there will be virtually no difference. This entire past semester I’ve used it every chance I can get. I make this dressing in bulk for salad days; I’ve made several adaptations of this meal at least tri-weekly (minus the goji berries because when I drop $39.95 at Whole Foods it’s going to be on fancy cheese/pink salt, srynotsry) because it’s so simple and chopping things is soothing. I also realized this recipe of mine got instantly better the moment I put a spoonful of tahini in the dressing. I got super excited when I saw Molly Yeh put tahini in *wait for it* hot chocolateYes. It’s amazing. And I thought two tablespoons of Nutella was pushing my luck with hot chocolate- SO glad I was wrong.

In other news, I joined the YMCA in my town for the past month so I could continue to run as winter progresses. Although apparently Jersey thought 47 degrees was okay for late December, so I obviously would’ve been fine outside. At least the past several days have been freezing, so I will make the final days the membership worth it. Emily even taught me how to use the weight room! Which was a funny joke Now I’m totally an athlete!! As if. I think I look much more graceful (a relative term) while running outside. The track is so tiny it’s actually pretty hilarious. I think 33 laps = 1 mile..geesh. I feel like a dog chasing its tail, which must present me as an incredibly coordinated individual. But it’s all worth it when I get to come home and eat cookies. However, this may be the last batch of the seemingly endless collection of holiday cookies to emerge from my kitchen this season. What a sad revelation. I think I should probably make more to tide me over for the next week, don’t you?

Cookies (from Bon Appétit)

1 c all-purpose flour
1/2 c pine nuts
1/3 c powdered sugar
1/3 c tahini
1/4 c unsalted butter, room temperature
1/2 tsp kosher salt
2 tbsp black sesame seeds
2 tbsp raw sugar

Preheat the oven to 350 degrees F. Toast the pine nuts in a dry pan over medium heat, stirring often. Place all ingredients except sesame seeds and raw sugar in a food processor. Pulse until a smooth dough forms a ball around the blade. Mix sesame seeds and raw sugar in a small bowl. Form the dough into 1-inch balls and roll in sesame seed/sugar mixture. Place cookies on parchment-lines baking trays about 2 inches apart from each other, flattening slightly. Bake 20-25 minutes.



Chocolate Peppermint Thins

Happy 2015! I can’t believe it’s January again. This was an incredibly fast year. I think this is mostly because at school the days and weeks seem to blend together to the point where a new unit of time is created. I have no idea what I ate for dinner two days before, let alone who I was with or what we spoke about or which paper I worked on that night. It’s just “school-time”. Classes seem long, but semesters end unbelievably quickly, leaving me feeling bewildered about whether I’ve actually done anything concrete in the previous months. Yet, time seems smooth there. It’s very different when I come back home. Every corner, cafe, and movie theatre presents itself not in its current place in time and space, but where it existed a year ago. And the year before that. And the year before that. Flashes of conversations come back so vividly it’s really quite frightening. Everything I do (brown garlic for my favorite dinner, walk down the street hoping for snow, drink a gin and tonic) I’ve done before. And I can’t decide if it was better then or now.

I’ve always been that person who needs to know exactly what is coming. I make to-do lists. I plan for things. I write blog posts talking about what I’ve “learned” from the careful plans I’ve made. I very easily could continue along that carefully laid out path this year, but I didn’t apply to grad school, as I originally considered. It’s not because I’m lazy, I swear! I think I really just need to take a break from planning for everything. Embrace the come-what-may, as it were. Maybe it’ll work out terribly and I’ll go right back to planning everything out, and that’s okay. But in the meantime, I will spend the afternoon making cookies and not working on costume sketches like I originally planned, and everything will be fine. In fact, I’ll enjoy it!

Cookies (from the New York Times)

1 c + 2 tbsp granulated sugar
1 ½ sticks unsalted butter, softened at room temperature
½ tsp kosher salt
1 egg
1 tsp peppermint extract (or if you’re me and went looking for the #1 holiday flavoring on Dec. 23, only to find the rest of the world bought every single bottle of peppermint extract in the tri-state area, peppermint flavor works too)
1 ½ c all-purpose flour
¾ c unsweetened cocoa powder

Chocolate Coating

About 16 oz bittersweet chocolate
¼ – ½ tsp peppermint extract
¼ tsp vanilla extract
2 tbsp coconut oil
8 to 12 candy canes
¼ – ½ c cocoa nibs

Cream sugar and butter together in a mixer until fluffy, at least 3 minutes. Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth. Mix flour and cocoa together, then add to the batter and mix until combined. The dough will be very stiff (and in my opinion it was easier to work with after being left in the fridge for a day to get even stiffer). Heat oven to 350 degrees F and line baking sheets with parchment paper. Spoon out rounded tablespoons of dough and roll into balls. Place 3 inches apart on baking sheet. Use the bottom of a glass to flatten each ball into 1/8-inch thick rounds. Dust the bottom of the glass with cocoa powder every three cookies or so (which may give the impression that your cookies have burned when they come out of the oven, but this is a trick! don’t buy into it! they’re just fine!) Bake about 15 minutes until the cookies are firm and beginning to crisp. Remove from cookie sheets and let cool on wire racks. Don’t throw away the parchment paper.

When the cookies have cooled completely (several hours or overnight), make the coating. Place the candy canes in a thick freezer bag and use a rolling pin to get out all aggression pulverize them into a mixture of candy-cane dust and little red-and-white bits. Set aside in a cool place. Melt chocolate in a metal bowl set over barely simmering water. When smooth, stir in ¼ teaspoon of each extract and the coconut oil. Taste and add more peppermint extract if needed. Keep chocolate warm over the hot water.

The Times recipe recommends fully submerging each cookie one at a time in the chocolate, but when I realized I had 5 dozen cookies and a solid seven minutes yielded three finished cookies, I changed the plan. Place the cookies (still on wire racks) on top of the parchment-covered baking trays. Situate near the warm chocolate. Working one line of cookies at a time, drop tablespoonfuls of chocolate onto the cookies and then smooth flat with an offset spatula. Repeat. After about 15 minutes, when the chocolate has mostly set, sprinkle cookies with candy cane bits and cocoa nibs. Store in the fridge in airtight containers, in layers separated by parchment paper. Try to only eat four at a time.


Breakfasts, Desserts, Snacks


Muesli Cookies + How to Make Almond Butter

I’m pretty sure I know what you’re thinking: “I thought muesli was some weird health food, what is it doing inside a cookie?!” Well, you’re right- muesli is some weird heath food (technically it is a breakfast dish based on oats with nuts, grains and dried fruit served with milk or yogurt) but it actually makes for a really great cookie base! The results are like oatmeal raisin cookies with a kick! My favorite part of this recipe is yes, these cookies can be a healthy dessert, but they actually make for a pretty great breakfast/snack too. I like to grab them when I’m running out the door to work, they’re very easy to consume while also driving a car (a thermos of hot coffee on the other hand…) My second favorite part of this recipe is the fact that it got me to explore making my own almond butter. The process really couldn’t be more easy. It’s almonds and nothing else. Are you scandalized? I know I was! But using almond butter from the jar never hurt a soul, don’t be embarrassed if you take this route. I strongly recommend you make these cookies and eat the first batch of warm, right off the baking sheet. Don’t even bother getting out the cooling wrack, you won’t need it. Then make another batch and take them on the go or eat off a plate like a civilized human (a respected, yet in my opinion slightly overrated attribute as it involves dirtying a dish).

Cookies (makes about 12; embellished slightly from Top With Cinnamon)

1/2 c. nut/seed butter  (from the jar or homemade- as I mentioned, I used almond butter)

1/3 c. honey

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp salt

1 tsp vanilla extract

1 egg

1 3/4 c. muesli

1/4 c. dried cranberries

1/2 c. flour

1/2 tsp baking powder

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a medium pot over medium heat, melt together the nut butter and honey until smooth. Remove from heat and stir in the cinnamon, cloves, ginger, salt and vanilla. Let the mixture cool for a few minutes, then beat in the egg. Add the muesli, cranberries, flour, and baking powder to the pot and stir until combined. Take heaping tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with the rest of the dough, spacing the cookies about 1 inch apart. Bake until golden brown underneath, 6 to 8 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days.



Earl Gray Madeleines

I love baking with tea, particularly that of the Earl Gray variety. Tea adds a level of complexity that just can’t be achieved with mere spices alone. As for madeleines, this was my first success with the cookie/little cake. I’d made them several times before with one recipe and had mediocre results: while they looked absolutely beautiful, they tasted only okay fresh from the oven, and once cooled they became tough and just plain weird. Such a bummer. Anyway, this time I used a different recipe (thanks Emily!) and they honestly came out incredibly. They did get very dark in the oven, but that didn’t affect the flavor or texture at all. Very exciting stuff, guys. Really. I did only make one batch though, so for all I know it was a fluke. Guess I’ll have to try it a few more times before I can confidently say I make good madelines. A few tips before trying this for yourself: get a good madeleine pan, make sure your eggs are ROOM TEMPERATURE (it’s the magic solution for baking. Trust me), and don’t over-beat the batter. You’ll want to. Resist the urge. Good luck!

Madeleines (from Baking: From my Home to Yours)

– 5 tbsp. unsalted butter at room temperature (plus extra for molds)

– 2 tbsp loose tea or tea from removed from 2 tea Earl Gray tea bags

– 3/4 cup all purpose flour

– 1/2 tsp. baking powder

-Pinch of salt

– 2 large eggs at room temperature

– 1/3 cup sugar

– 2 tbsp. honey

– 2 tsp. vanilla extract

– 1/2 tsp (packed) finely grated lemon peel

Line small sieve with 2 layers of damp cheesecloth and set sieve over a small bowl. Melt butter in saucepan over low heat, then mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth around tea mixture, releasing tea-flavored butter into the bowl.

Sift flour, baking powder, and salt into medium bowl and set aside. Using an electric mixer, beat eggs and sugar in large bowl until thick (about 4 minutes). Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea-flavored butter, being careful not to overmix. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day. Perfect time to catch up on Netflix homework!

Preheat oven to 400°F, positioning a rack in center. Brush madeleine molds with extra butter and dust with flour (tap out any excess). Place pan on top of a baking sheet. Drop 1 scant tablespoon of batter into each mold (don’t worry, it’ll spread while baking!) Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature with a steaming cup of Earl Gray to feel the most fancy.

(Can you tell from the pictures my goal is to be a hand model on Unique Sweets? If you don’t know what I’m talking about look at :03, :17, :29, and 8:05 of this video. Srynotsry)

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ninety three

Chocolate Crinkle Cookies

Picture a perfect brownie. Like, a reallllly perfect brownie. Warm from the oven, fudgy, with a few pieces of chocolate oozing out the moment you take a bite. If you (like myself) thought brownies were the best chocoholic dessert, get ready to be proved wrong. I’ve had crinkle cookies before, and they were fine. Just another chocolate cookie, which is always good, but nothing special. I did some research and found that some recipes for crinkle cookies are all melted chocolate and no cocoa powder. While this makes the cookies extra dense, which seems to be on the right track, the end product doesn’t take on nearly as intense a chocolate flavor as the ones made with cocoa powder, which is in the recipe I’m sharing today. And definitely use Dutch process cocoa, it’s just the best of the best. Get ready, these are serious cookies.

Cookies (from the Williams Sonoma Baking Book)

– 4 oz. unsweetened chocolate, chopped

– 1/4 cup unsalted butter

– 1 1/2 cups all purpose flour

– 1/2 cup Dutch process cocoa

– 2 tsp. baking powder

– 1/4 tsp. salt

– 4 large eggs, at room temperature

– 2 cups granulated sugar

– 1 tsp. vanilla extract

– 1 1/2 cups dark chocolate mini chocolate chips (or normal sized, chopped)

– 1/2 cup confectioners’ sugar

Place the unsweetened chocolate and butter on top of a double boiler. Heat, stirring often, until both have melted. Set aside to cool slightly. In another bowl stir together the flour, cocoa powder, baking powder, and salt. Set aside.

In a mixer, combine the eggs, granulated sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. Mix in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for about 2 hours.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.

Form the dough into balls by rolling a rounded tablespoon between your palms into a 1 1/2 inch ball, then roll in confectioners’ sugar. Place cookies about 3 inches apart from each other on the baking sheets. Bake the cookies (one sheet at at time) until the tops have crinkled and the cookies feel firm when lightly touched- the edges will be set but the centers will be springy, about 13-17 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to wire wracks. Store in an airtight container if you don’t finish them all in one sitting.

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Desserts, DIY

forty seven

Almost-Cookie Jar

This post is a DIY and a recipe! One of my favorite things to give for gifts are homemade baked goods. It’s an almost foolproof gift idea: they will definitely be delicious, they will not break your bank account, and there is no way the receiver will want to return them for a trendier sweater or store credit and risk ruining a great relationship because you don’t know what the appropriate monetary equivalent of your friendship is!! This is also a great gift for a friend who is far away, which was my reason for making this particular Almost-Cookie Jar.

The Almost-Cookie Jar contains all the dry ingredients one would need to make cookies; it’s the jar receiver’s job to add all the wet ingredients, spoon the cookies out, bake, and eat! Just make sure, jar makers, to include full ingredient list and baking instructions.



– 1 quart mason jar (I found one at a craft store for $1.50! How great is that??)

– 1 1/3 cup all purpose flour

– 1 tsp baking powder

– 1 tsp baking soda

– 1/4 tsp salt

– 1 cup cooking oats

– 1 1/2 cups semi-sweet chocolate chips

– 1/2 cup packed brown sugar

– 1/2 cup granulated sugar

– 1/3 – 1/2 cup chopped walnuts, pecans, or almonds

To assemble: Carefully measure out all ingredients and layer them in this order in the jar, making sure to pack everything in.

First: flour, baking powder, baking soda and salt
Second: oats
Third: chocolate chips
Fifth: brown sugar
Sixth: granulated sugar
Seventh: chopped nuts

Put the top on the jar and cover it with a square of cute fabric and tie with ribbon or string.

Attach the following info along with the ingredient list: Stir the contents of this jar together in a large mixing bowl. Add 1 slightly beaten egg, 1/2 cup melted butter, and 1 tsp vanilla extract. Mix wet ingredients into dry ingredients. Roll the cookies into balls and bake on a parchment covered cookie sheet for about 10 minutes at 350 degrees. Yum!


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Chocolate Chip Cookie Ice Cream Sandwiches

I don’t think anyone’s a stranger to the Chipwich, that cookie sandwich you could get from the ice cream truck on hot summer days during a long afternoon at the park. I know two things to be true about this treat: 1) It was always at least two full dollars more expensive than everything else at the truck and 2) One always risks breaking several teeth if one intends to eat their cookie sandwich immediately following purchase. I ask you, is this wallet and mouth shattering dessert worth it? Yes. The answer is yes. Whoever thought this  up was a hero*. Ice cream AND cookies. You don’t have to choose between them any more!

chipwich packaging

I’ve recently realized that the ice cream truck no longer goes down my street every day. And if that weren’t heartbreaking enough let’s also keep in mind that since the tips I make as a café-counter girl are the majority of my spending money (and yesterday I made a grand total of $1.75 in a full half day shift) I can’t really afford to spend double that on a snack. Sigh. Can you hear the violins playing? Who wins at first world problems? This girl! I decided that the economical decision here would be to make my own version of the Chipwich. And boyyyyy was I right. These are awesome. I’m so serious. Plus I went for the rainbow sprinkle side decoration instead of the more traditional mini-chocolate chips. Make these. I’m not kidding. 

*His name was Richard LaMotta. And although he was not a hero, he did go to law school and start his own record label before inventing the Chipwich, successfully marketing it, and eventually selling it to a division of Nestlé. This guy.

Cookies (adapted from Nestlé Toll House)

– 2 1/4 cups flour

– 1 tsp baking soda

– 1 tsp kosher salt

– 1 cup (2 sticks) softened butter

– 3/4 cup granulated sugar

– 3/4 cup packed light brown sugar

– 1 tsp vanilla extract

– 2 eggs

– 1 bag semisweet chocolate chips

– 1 cup chopped nuts (optional (walnuts or pecans are the best))

Preheat the oven to 375 degrees F. Line several baking pans with parchment paper. Sift the dry ingredients in a medium bowl and set aside. In a mixer beat the butter and sugars until creamy. Add eggs one at a time, beating well between additions. Add vanilla with the second egg. Stir in the flour mixture. Fold in the chocolate chips and nuts until just combined. Drop rounded tablespoons onto cookie sheet and bake 9-11 minutes. Cool completely on a wire rack before moving to preparation of the sandwiches.

Sandwich Preparation

– 1 gallon (more or less) of your favorite flavor of ice cream/frozen yogurt (I was going for classic so I went with vanilla, obvi. This or this are my favorites of the store-bought varieties)

– Rainbow sprinkles for outside decoration (feel free to get creative here: chopped nuts, peanut butter chips, candied ginger, ets)

Once the cookies have cooled, place them back on the baking sheets. Line the cookies upside down on the tray. Slightly soften the ice cream and place generous scoops on half of the overturned cookies. Use a spoon to smush down the scoops a bit and turn the other cookies right side up on top. Place the sprinkles in a bowl and roll the edges of the sandwich in them. Put the sandwiches in the freezer for at least 15 minutes and then devour!

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PS- I try to blog about most things I make, but I don’t get to everything. You should follow me on Instagram, where I post pictures of everything I make. Encourage me to post more by asking for recipes!

Desserts, Musing, Snacks


Chocolate Chocolate Chocolate Chip Cookies

I recently realized that in all my attempts to impress my readers with fancier recipes I’ve neglected to include ANY cookies. How?? Why?! When anyone says “housewife” doesn’t your brain immediately jump to a woman with one of those cute little half aprons over her pretty dress pulling a freshly baked tray of cookies out of the oven? (brief digression: Why would they only wear half an apron? Did they not spill on their tops?) Anyway, I decided it was about time to make a batch of my own for the blog, with a festive twist of course.

Also, I am fully aware that the first chocolate chip cookies are not native to the world’s retro years, however there are hundreds of recipes for them that surfaced in the 50s and 60s. I have combined several (from Pillsbury, Betty Crocker, and Nestle Toll House) to create this supercookie.


– 1 cup unsalted butter, softened

– 1 1/2 cups granulated sugar

– 2 eggs

– 2 tsp vanilla extract

– 2 cups all purpose flower

– 2/3 cup cocoa powder

– 3/4 tsp baking soda

– pinch of salt

– 2/3 cup chopped 83% dark chocolate

– 2/3 cup chopped 60% chocolate

– 2/3 chocolate chips (any % you’d like)

Preheat oven to 360 degrees. In a bowl, beat butter, sugar, eggs and vanilla until fluffy. In a separate bowl combine cocoa powder, baking soda, and salt. Stir into sugar mixture until combined. Drop rounded teaspoons onto a baking sheet covered with parchment paper. Bake 9-12 minutes or until slightly firm to the touch. Cool slightly before cooling completely on wire racks. Seriously. These bad boys are HOT.