cupookies

I often revisit my favorite sugar cookie recipe. This time, I made cupcake cookies, or as I like to call them - cupookies. I made them for my 3rd graders . . . they were a hit ! 

Frosting . . . for detailed cookies I use royal icing, for simple cookies, I use a powder sugar/splash of water glaze.

Royal icing can be made two ways . . . 

way one: egg whites, powder sugar and cream of tartar 

or what I use: meringue powder, powder sugar and water 

( you can find meringue powder at Williams Sonoma or other specialty baking shops ) 

Happy baking ! 

matching my cupookie. 

better-than-an-oreo

For the longest time, I have intended to go to the Buchon Bakery in Beverly Hills. Coincidentally (or not. . .) I received a Buchon Bakery cookbook this past Christmas. The recipes are absolutely divine.  Only the finest ingredients, detailed descriptions, stunning photographs and the most decadent collection of crispy, flakey, buttery pastries, cookies and other baked treats. Needless to say, I made a point to visit the bakery, ASAP.

I ordered a TKO, which the lady behind the mystical counter of treats, said is "a million times better than an oreo". I'm not a big oreo fan, but I was so intrigued. 

. . . it . was . amazing . Two rich dark chocolate shortbread cookies filled with a white chocolate ganache. The cookie had fluted edges and the filling was piped to mirror the cookie. Adorable. 

As I followed the recipe in my cookbook, I learned that TKO stands for Thomas Keller Oreo.  T. K. is the founder of Buchon. Genius. 

The recipe suggests to use some classy, expensive, fancy chocolates and ingredients for the cookies . . . . . . but . . . Ralphs for some reason didn't carry the specific ingredients so I opted for Hershey's cocoa powder (oh, don't hiss at me - they still tasted amazing! ) and ghirardelli's white chocolate for the ganache.  

E n j o y ! 

Date drops.

These little guys are the best. 

What you'll need . . .

pitted dates (about 2 cups)

1/2 cup almond flour (ground almonds in a blender) 

cinnamon 

a ripe banana

unsweetened shredded coconut 

unsweetened cocoa powder 

What you'll do . . . 

1. place dates in blender with a splash of water, blend until it becomes a paste

2. add 1/2 of the ripe banana, sprinkle cinnamon, blend again

3. place almond flour, shredded coconut and cocoa powder in separate shallow dishes

4. take a spoonful of the date/banana paste and roll into the almond flour, then roll into shredded coconut and or cocoa powder, forming balls

5. place in freezer for 1-2 hours 

E n j o y ! 

I'm pavlova'n it

Pavlova is a beautiful dessert from New Zealand. And Australia. Actually, that's a controversial topic. You can read about the drama here. 

It's easy to make (so easy, in fact) and certainly a crowd pleaser! Basically it's egg whites, sugar and a few extra ingredients. How hard is that? 

I use this recipe. (you may notice, it's also lowfat - I mean, come on!)

I top it off with homemade whipped cream and fresh, beautiful, colorful berries. 

It's beautiful. delicious. light. fresh. You're welcome. 

left over pavlova batter makes cute meringue kisses