A very yummy spice cookie that has olive oil and honey as the base. It has the texture of a small cake and comes out relatively small. The perfect offering size.
I didn’t have any orange juice when I made them this year so I subbed water and had to use closer to two cups of flour to get the right consistency. I also omitted the chopped nut topping because I’m not a fan of that.
Servings: ~20
Cal/serv: ~107
Ingredients:
1/2 cup olive oil
1/4 cup orange juice (or water if you want it less citrusy)
1/4 cup honey (plus more for drizzling)
1/4 cup brown sugar or raw cane sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves (optional but very traditional)
1/2 tsp baking soda
1 1/2 cups all-purpose flour
Chopped walnuts or pistachios (optional)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together olive oil, orange juice, honey, sugar, vanilla, cinnamon, cloves, and baking soda.
Slowly stir in the flour until a soft, oily dough forms. It should be pliable but not sticky—add a little more flour if needed.
Scoop about 1 tbsp of dough and shape into small ovals or rounds. Slightly flatten and place on the baking sheet.
Bake for 12–15 minutes until just golden and set.
While still warm, drizzle with extra honey and sprinkle with crushed nuts (if using).
100 grams of flour, 100 grams of butter and 100 grams of cheese either finely grated or slightly melted, combine in a bowl with a pinch of salt and spice of your choice (I like oregano or paprika), cut into circles and bake at 180°C for a fan oven (200°C for one without fan) for around 12 minutes or until golden brown, for about 12 cheese biscuits (depending on your cookie cutter)
This works for any amount of flour/butter/cheese so long as your ratio is 1:1:1, and you make sure to adjust the salt and spice accordingly! (So people who don’t know grams, don’t worry! You can just do like any amount you so desire)
Put all the dry ingredients together in a kitchen stand.
Mix in the room temperature butter cut in ti y bits, as well as the egg.
Once homogeneous, put in food wrapping and refregirate.
Once cooled down, use a rolling pin to flatten it, put in a pie mold. Make some holes with a fork, place parchment paper on top with baking beads or dried beans to absorb moisture as it cooks.
Cook for 20min at 180°C. If the center is still a bit soft, remove the parchment paper and beans on top, and let it cook 5 more minutes.
Let it cool down before unmolding.
Mascarpone:
Rehydrate the gelatin
In a sauce pan, melt the heavy cream and sugar together, and once it boils, take off the heat and add in the gelatin.
Put the mascarpone and heavy cream together in a bowl, and with an electric whisk (or a wooden spoon), mix it all together.
Pour on the pie crust and refrigerate for an hour or two.
Finishing touch:
Clean the strawberries and cut them in four.
Place them in a flower pattern .
Place a whole strawberry for the center. You can make a strawberry rose for extra beauty if you want.
NB: This pie can be done with other fruits like blackberries or blueberries
todays just a little one-off for a recipe a friend shared to me, that im now sharing with you. i really miss this cooking series but affording enough ingredients to try new recipes, workshopping and failure and wasted material, is expensive. and things have been getting harder to afford. still we persist, and this is a recipe i've tested and tried to great results
today we'll be makin some chocolate crinkle cookies!
(As always you can find the cooking instructions and full ingredient list under the break-)
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes in to chocolate crinkle cookies?” YOU MIGHT ASK
All-purpose flour
Baking soda
Baking powder
Salt
Cocoa powder
3 Eggs*
Vanilla extract
Brown Sugar*
Espresso powder
Bakers chocolate*
Unsalted butter
Confectioners sugar, for coating
thats the original recipe at least. i made some substitutions
I didn't have brown sugar so it got replaced with equal amounts cane sugar
I didn't have eggs so i replaced them with apple, thoroughly beaten until similar texture
I didn't have bakers chocolate but did have hot chocolate, so I used 1 Ibarras Chocolate puck chopped up
AND, “what does chocolate crinkle cookies taste like?” YOU MIGHT ASK
soft, crumbly, moist
halfway between pudding and brownie and cookie, smack dab in the middle of the taste triangle
the confectioners sugar holds up really well, it doesnt sink in and form a dull crust like it would on a cake powdered too soon
extremely chocolately
when it was made for me and a group of people everyone raved about it
when i made it for myself and a group of people everyed raved about it
its fuckin good and easy
when youre taking it out of the oven, it will look and even smell a bit raw, which is scary for people like me who are terrified of undercooking dough. but i suppose the density and letting them sit until Completely cooled (not just cooled to the touch!) lets them finish baking at a much lower temp internally?
oh and be sure to space them out pretty far apart, they expand more than youd think. and if youre having trouble scooping and transferring them to the pan, put a dish of confectioners sugar out and keep coating your hands in it between scoops, it helps to keep them from sticking.
From start to finish it took about 2 hours to start eating, but most of that was cook time and then letting them cool completely. an hour max was spent in the kitchen working on things. Im bad at spacing things due to wanting to fit as much product as possible in as small a space, so this created about 12 cookies the size of my hand? roughly.
but yeah! if youre the type to struggle with brownies i highly suggest this as an alternative, due to the many similarities but the harder to fuck-up-ed-ness because its guaranteed to cook through and doesnt need to form a crust.
this is a an easy 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Its hard to beat. i hope youre having as lovely a time as one can, be sure to hold onto eachother.
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
3 large eggs*
a dash of vanilla extract
1 ½ cup brown sugar*
4 teaspoon espresso powder-
4 oz unsweetened bakers chocolate*
4 tablespoon unsalted butter
For coating;
½ cup confectioners/powdered sugar
Replaced brown sugar with cane sugar
Replaced eggs with 6oz apple mush
Replaced bakers chocolate with one Ibarras puck
Method:
Adjust oven rack to the middle and preheat to 325. Line 2 baking sheets with parchment paper.
Whisk eggs, vanilla extract, brown sugar, and espresso powder together in a separate bowl.
In a third smaller bowl place bakers chocolate and butter, microwave for 1 minute at a time and stir afterward until its melted together. Should take about 2-4 minutes.
Whisk the melted chocolate/butter mixture into the egg bowl until combined. Fold this into the flour bowl until no dry streaks remain.
Let the dough sit at room temp for about 10 minutes.
Place the granulated sugar and powdered sugar into a bowl. Scoop your hands into the mixture and then scoop balls of dough into tiny uniform size balls. Try to coat evenly.
Place the dough balls on the prepared baking sheets, evenly spread, there should be about 10 cookies per sheet.
Bake the sheets for 12 minutes, rotating halfway through. The cookies should look puffed and cracked and the edges have begun to set, but the center is still soft (cookies will look raw between the cracks and seem underdone).
Remove from the oven and let the cookies cool completely on the sheet before removing or eating.
