Full of Stuff Cookies

Janine — Wed, 09 Sep 2009 16:28:00 +0000

It was a fiddling kind of night. “Classic,” boring, chocolate chip cookies would not do. Replacing some of the butter with tahini gives the cookies a not-overwhelming nuttiness without compromising richness and all of the extra stuff makes them much more interesting (to make and to eat) than the classic Toll House variety.
Give them a try warmed with vanilla ice cream.

Ingredients:

unsalted butter	6 ounces	soft
tahini	2 ounces	you may use butter, if you have no tahini
brown sugar	1 cup
white granulated sugar	¾ cup
vanilla extract	1 teaspoon
whole eggs	2	at room temperature
unbleached all-purpose flour	2 cups
whole wheat pastry flour	½ cup
baking soda	¾ teaspoon
Kosher salt	½ teaspoon
bittersweet chocolate chips	6 ounces
raisins	½ cup	golden or otherwise
shredded coconut	½ cup	sweetened or not, according to your preference
pumpkin seeds	½ cup	also try sunflower seeds or toasted pecans
millet	¼ cup

Procedure:

Cream butter, tahini, and sugars.
Add eggs and vanilla. Beat until well combined.
In a separate bowl, stir together flours, baking soda and salt.
Gather your garnishes—chocolate chips, raisins, coconut, seeds or nuts, and millet—in yet another bowl.
Stir flour mixture into butter mixture. Don’t overdo it.
Now add chocolate chips and all of the other fun stuff. Stir until evenly distributed.
Wrap dough in plastic and refrigerate at least one hour. Can be frozen for longer-term storage.
Preheat oven to 350ºF. Place rack in the upper-middle position. I prefer to bake cookies one sheet at a time—that’s just what works best in my oven.
Form dough into just-larger-than-tablespoon spheres.
Bake until golden all over. Cool five to ten minutes on wire rack before munching.

Classic Granola

Janine — Wed, 19 Aug 2009 14:15:41 +0000

Though it’s not quite Granola Weather yet, I decided to get a jump on refining my recipe for the cool fall mornings ahead. This recipe is based on one by the same name in America’s Test Kitchen Family Cookbook. You’re welcome to use 3 cups rolled oats instead of the triticale; it’s just that I had some of the latter hanging around [because I like being able to say things
like, "Can you please fetch the triticale from the cupboard, Dear?"].

Unlike other granola recipes I’ve auditioned, this one calls for heating the oil, honey, and maple syrup before adding it to the dry goodies. Loosening up the sticky stuff made it very easy to distribute evenly.

Ingredients:

rolled oats	2 cups	thick, not instant
triticale	1 cup	or replace with more rolled oats
shredded coconut	½ cup
slivered almonds	½ cup	or consider cashews — yum!
sesame seeds	¼ cup
raw millet	¼ cup	I seriously cannot get enough of this stuff
sunflower seeds	¼ cup
vegetable oil	1/3 cup
maple syrup	¼ cup
honey	¼ cup
dried cherries	1 cup	or maybe raisins

Procedure:

Adjust oven rack to middle position and preheat oven to 325ºF.
Mix together oats, triticale, coconut, nuts, and seeds.
Combine oil, maple syrup, and honey in a small saucepan and heat until warm.
Pour liquid over oat mixture and toss to coat.
Spread granola in an even layer on a rimmed baking sheet.
Bake, stirring every five minutes, until the granola is light golden brown, about fifteen minutes. When it’s ready, the granola will still look a bit “wet,” but will smell quite toasty.
Stir in raisins or cherries.
Let granola cool to room temperature and store in an airtight container.

food. according to me. » i love millet

Full of Stuff Cookies

Ingredients:

Procedure:

Classic Granola

Ingredients:

Procedure: