Brownie Ginger Cookies

Well, hey there, blog! Long time no see!

Brownie Ginger Cookies

Since we last hung out, I’ve pretty much just been studying, working, and hibernating. It’s been anywhere from 20 to -20 degrees, give or take a few thanks to Lake Effect Wind Chill.

Brownie Ginger Cookies

I also got the flu. It was rough. And it took a lot of time to catch up afterwards.

Brownie Ginger Cookies

Happily, I’m now completely better, I’ve (mostly) finished my homework, and so in celebration I made us cookies.

Brownie Ginger Cookies

These are some of my favorites, and I can’t believe they weren’t on this blog yet. I discovered them in college and have made them a fair bit since then. They’re as chewy and dense and chocolate-y as brownies, but the ginger gives them an awesome, warming winter twist. And some good-quality white chocolate gives them a nice, cool finish!

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Cardamom Snowdrop Cookies

Cardamom Snowdrop Cookies

I’ve been doing pretty well on Christmas presents this year for faraway friends but for locals, these are my go-to gift.

Cardamom Snowdrop Cookies

I saw this recipe via Pinterest on Savory Simple and knew they were the perfect cookie to make. Super easy, buttery, shortbread-textured cookies with cardamom in them!? They don’t even require eggs! Yes, please!

Cardamom Snowdrop Cookies

Longtime readers know cardamom is one of my favorite spices (because I’m Norwegian). So you can imagine it is taking all of my willpower not to eat all of these cookies right now instead of letting them cool to pack them up as presents…

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Speculoos Cookies

Told you I’d be back! I couldn’t resist this recipe from this month’s Bon Appetit. You say speculoos, Dorie Greenspan, or spice cookies, and I say a big YES.

Speculoos Cookies

The recipe includes a very simple powdered sugar icing. But if, like me, you only have dark brown sugar and dark molasses in your house (the recipe asks for light in both cases), I don’t think you need the icing. The cookies will turn out a bit darker, a bit spicier, and sweeter. Use your favorite sanding sugar (I used gold but any raw crystal sugar will do) and you’re good to go.

Speculoos Cookies

The best part is that you can freeze the dough, roll the log in sugar when you’re ready to bake, and just slice off a baking sheet full of them and have them fresh whenever you want. They would be great holiday cookies–easy to make, and perfect after big dinners with a cup of coffee.

Speculoos Cookies

I’m starting to feel like baking again, and have plans to make lots of holiday cookies (wishful thinking, but worth hoping!)–so do you have any favorite treats you like to make over the winter holidays? I’m especially excited about this

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Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

This post is sweet… and bittersweet.

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

Sweet because of these cookies. They’re pretty great. Super sweet, tons of vanilla flavor, and a good combination of chewy inside and crunchy outside! And, bittersweet not because of chocolate (these are made with white chocolate, folks), but because I have some news to share.

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

You’ve probably noticed that posts here have been a little few and far between lately. I’d been in a nice rhythm of one batch of goodies plus one blog post a week. But since I started graduate school (woohoo!), and have to do a lot of traveling for it–it’s one weekend a month in New York, one of my favorite cities in the world–I must admit baking has fallen a few notches down on my to-do list.

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

I’m not complaining. I love school and learning and my program. I am not ashamed to tell you that even after just two weekends I am continually geeking out over things like imaginative education, visitor experience surveys, and good old John Dewey. It’s the best.

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

But it does mean that my weeknights and weekends are full of reading and writing and emailing and organizing in a way that they weren’t before. One of my friends recently told me that she thinks there are only a certain number of things we can keep in our mind at one time–and it’s usually only what you can count on one hand. So true. And thus, to stay sane and happy, I had to take something off my plate!

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

So, the news is: Tasting Tuesdays is, for now, on hiatus. (And though I’ll still be baking and blogging, the posts around here will be a little sparser too.) I can’t believe how much this little blog has grown over the past two years. Tasting Tuesdays has been, without question, one of the highlights of my year. It still blows my mind that the ladies at Anthropologie actually let me borrow a cookbook and share some treats from it once a month.

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

So: A big, warm, heartfelt thank you to Anthropologie Milwaukee–to Shannon, Tera, Lyn, Kim and the whole staff for making my year a blast, filled with sugar, butter, flour, smiles, and giggles. For letting me sit in the Home section of the store once a month going through all the cookbooks. For getting me out of bed every third Tuesday of the month with the excitement of seeing what amazing display you’d dream up next. You’re all simply wonderful!

Tasting Tuesdays: Salted Vanilla Chip Oatmeal Cookies

Now let’s go make some cookies!

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Browned Butter Snickerdoodles

Browned Butter Snickerdoodles

There’s nothing like a snickerdoodle, is there?

Browned Butter Snickerdoodles

So sweet, super cinnamony, and using browned butter in your dough adds a depth and nutty flavor that makes these feel a bit more grown-up and special.

Browned Butter Snickerdoodles

My favorite part of this recipe is the texture. These are fluffy, caky, and chewy, with a crisp exterior. Definitely a new staple recipe for me!

Browned Butter Snickerdoodles

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Malted Chocolate Madeleines

Malted Chocolate Madeleines

And now back to our regularly scheduled programming.

Malted Chocolate Madeleines

Leave it to the guys at Baked, that storied Brooklyn bakery that I have yet to visit (I know, I know), but whose cookbooks I simply adore and whose recipes have never failed me, to get me out of my baking slump.

Malted Chocolate Madeleines

Their new cookbook, Baked Elements, was released seemingly out of nowhere a couple of weeks ago (did anyone else know they had another cookbook coming out!?). This one is organized by flavors: cinnamon, peanut butter, booze, pumpkin, and… MALT.

Malted Chocolate Madeleines
We all know how much I love malt powder, right? Only a recipe from Baked combined with malt powder could pull me from the baking doldrums into the glory of afternoon tea with a chocolate madeleine.

Malted Chocolate Madeleines

As they note in the cookbook, these are definitely not traditional madeleines. If you’re a madeleine purist, ye of lemons only, stay away. If you’d like to experiment, however, these are for you. The malt flavor is not overpowering–just adds a bit of depth to the chocolate–and the texture has the perfect fluffiness. You might want to add more malt powder if you like a very malted flavor.

Malted Chocolate Madeleines

In conclusion, thank goodness for Baked–my sweet tooth is back.

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Cinnamon Oatmeal Cookies

I finally tried out Bakewise!

Oatmeal Cookies

And… well… I have to admit, I was a little bit underwhelmed. I did leave out the raisins in the recipe (seriously. raisins? yuck) so maybe that did it… I think these guys do need a bit of something–like currants maybe? Or dried cherries?

Oatmeal Cookies

Either way, the recipe is definitely not bad. In fact, it’s a lovely basic oatmeal cookie, if you need a lovely basic oatmeal cookie (honestly, though, these are better). But it is pretty basic. Nice cinnamon flavor, decent texture though very cakey.

Oatmeal Cookies

I think these would be amazing, however, if you made them into whoopie pies. Because they’re so cakey, they would be PERFECT–seriously, perfect–with a big dollop of cream cheese frosting in between, or even a salted caramel frosting. Or maybe even ice cream–though I don’t know if these are sturdy enough for more than a small scoop. Let me know if you try them out as whoopie pies!

Oatmeal Cookies

In other news, I think I’m in a blog rut. I’ve been pretty tired lately (I taught a lot at work this summer!) but I’ve also been feeling kind of ho-hum about my blog and baking lately. It might be in part because it’s so darn hot out–turning on the oven sucks in 90 degree weather. But I’ve also been feeling kind of uninspired in terms of photography and recipes. Should I add different, non-foodie posts? Should I try to bake my way through a single cookbook (I admire folks who do it though I’ve never had a strong desire to do so myself, but maybe it would motivate me)? Any of you fellow food bloggers out there have any tips for blogger’s/baker’s block?

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