,

Standardby Julie5 Comments

I’ve noticed lately that I have a glut of jam on my pantry shelves – I keep making it, and not eating it fast enough. We’re also getting into mincemeat season, and when I came across these in my archives, I remembered not only how delicious they were, but considered how amazing they’d be with mincemeat. I love a substantial cookie, and these are baked in muffin tins, which allows them to bake up nice and thick. They’re like crumble in cookie form – reminiscent of date squares, but with your choice of jam, and crispy edges.

1
Share

Standardby Julie11 Comments

A chewy oatmeal-chocolate chunk cookie is a beautiful thing, and this has become the recipe I go to most often. They use boiling water and baking soda in place of the egg, and are based on a classic from the yellow Best of Bridge book, Enjoy! I like to push a chocolate chunk in the top of each one too, to make sure each cookie gets one, and to make them look extra chocolatey.

7
Share

Standardby Julie37 Comments

I’m so getting into the idea of cookie swapping this year, even though it’s going to look completely different than years before- but I love that we’re all so focused on figuring out creative ways to share, and to do the things we love, and to connect with people we love. And of course we’re all baking more than ever. I’m always up for an excuse to bake (pandemic or not), so this year I’m taking part in Redpath’s Share the Sweetness Virtual Christmas Cookie Swap. Looking through their recipe database, I came across one for Nanaimo Bar Thumbprint Cookies and couldn’t not make them. They have all the right flavours of a Nanaimo bar, only in cookie form-and they may be less intimidating, and perhaps more shareable as a cookie vs a bar. (At least you don’t have to worry about cutting these cleanly.)

5
Share
,

Standardby Julie8 Comments

“Dirty” doesn’t have the same edgy cache it did last fall, what with all the hand washing and not touching things, but dirty blondies remain in regular rotation around here nonetheless. W has developed a habit of making these when he wants something cookie-like; they’re like chocolate chip cookies in bar form – blondies with a bit of a chocolate edge that take approximately three minutes to stir together.

7
Share

Standardby Julie13 Comments

Chocolate and tahini became one of my favourite combinations last Christmas, in rugelach; this year, I came across these dense, chewy chocolate-tahini cookies in one of my favourite books of the year, a Palestinian cookbook called Zaitoun. It calls for butter and tahini, but you could go all tahini if you were so inclined, and the dough is refrigerated overnight to firm it up and develop the flavours. Generally I’m too impatient for cookie doughs that require a night in the fridge, but at this time of year I tend to plan ahead a bit more, rather than require instant gratification to satiate my usual cookie cravings.

4
Share
,

Standardby Julie19 Comments

I’ve been making these like crazy these past few weeks, as I’ve been out celebrating and signing copies of Dirty Food – yes! It’s out in the wild! I wrote a bit about it in last weekend’s Globe & Mail. It’s slowly trickling into bookstores now… there have been issues with my decision to give it an exposed spine, which looks imperfect (enough that there was concern stores would think they were defective and send them back), but I chose because I liked the look of it, and because it allows the pages to lay flat, which I think is important for a usable book, especially in the kitchen, and particularly when it’s a smaller format than the norm.

26
Share

Standardby Julie2 Comments

This rhubarb… it just won’t stop. My own patch is becoming more impressive than I expected, but the stalks are still small and spindly (my theory is that it’s because I coddle and water it, and rhubarb thrives on neglect), but when I sigh with envy over friends’ enormous red plants with umbrella-sized leaves, I remember that the thin stalks are perfect for chopping and stirring into scones, muffins and cakes that resemble the surface of the moon. And lemon bars! Which everyone I know adores, and are made even better, if you can imagine it, with a scattering of pink rhubarb over the base before you add the filling. Double tartness! I make these with cranberries and coconut at Christmas, and it’s one of our favourite things.

11
Share

Standardby Julie16 Comments

My old friend Mairlyn (the friendship is old, not the people in it) was in town a few weeks ago, and we got together to record a podcast (her episode will be up soon!), which was a blast because Mairlyn is hilarious and fun and we could have recorded 6 hours of conversation with no trouble at all. Unfortunately my face hurt from laughing and she had to get to the airport, and so I sent her off with a batch of her own high-fibre Chocolate Fudgy Brownie Bites. It’s the first recipe I made out of her latest book, Peace, Love and Fibre, and one I’ve made two or three times since – despite the very healthy-sounding ingredient list, these are chewy and chocolatey and divine, and I started making them for W’s lunchbox. Though we’re at the end of lunchbox season, camping/hiking/road trip season is right here, and regardless of the time of year, we all need more cookies in our lives.

9
Share

Standardby Julie8 Comments

I will never outgrow Easter egg hunts. Nor will I ever tire of Nanaimo bars, even though their sweetness level is high enough to turn off a lot of grown ups. How to bump them up a notch? combine the two – hide a few Cadbury’s Easter Creme Eggs in the middle frosting layer. I did this for the Eyeopener this week. Oh yes.

7
Share