Jammy Thumbprint Cookies

We're still in the first week of 2012, so it is not too late for me to wish you all a good one.

Our little family spend New Year's Eve the same way we have celebrated this day for the past 4 years- at a cozy dinner party hosted by a dear friend who was a former neighbor. It was a small gathering of very interesting people- artists and historians and architects. One of the regulars at the party was a lovely lady, an award-winning textile artist who happens to be 90 years old. After dinner, she invited us up to see her studio and her beautiful home, and took us up to the rooftop to see the new year being rung in with fireworks. Being in her company was the most inspiring way to start the new year.

Imagine my shock and sadness when just 2 days into 2012, she suffered a massive stroke and has now passed on. Such is life- the present moment is all we have; there's no telling what tomorrow will bring. I will remember her as a glowing example of how to approach life with grace and humor, to revel in the beauty and color around us, and to create good things always. I'm so glad Lila got a chance to be held and cuddled by her, and that I told her that night how I think she is the coolest person. Too often we wait until people are gone to say how awesome they were.

Right now it looks like 2012 might be an eventful year for us. We will likely have close family members visiting us, a few new nieces/nephews coming into this world, and perhaps even a move to a different place. And when I cook or bake something delicious, you'll definitely be the first to know.

My baking spree in the holiday season gave me a chance to try a long bookmarked recipe- vegan thumbprint cookies that I first saw on The Kitchn. The recipe is titled "life-changing cookies"- how could I resist making them and seeing if they changed my life??

I followed the recipe closely. The recipe did not specify whether the almonds were raw or roasted; I started with raw almonds and toasted them a little before cooling and grinding them. If you have a bunch of half-full jam jars in the fridge door like I did, you can make a colorful assortment of these cookies. Along with the usual strawberry and raspberry jam, I was able to use some wonderful blackberry jam which was a sweet gift from The Cooker. Finally, I made sure the cookies were baked until they looked nice and toasty, which enhanced the flavor and gave them a wonderful crunch.

The first batch of thumbprint cookies made their way into several cookie boxes for Christmas gifts and we snacked on them. At first, I was a little underwhelmed. These are hardly life-changing, I thought to myself. But with a hearty taste and just the right amount of sweetness, the cookies grow on you. What really surprised me was the feedback from my friends. One friend reported that the box barely lasted until the next morning (and they had been delivered after dinner the night before). Another confessed that he could barely force himself to save a cookie or two to share with the rest of the family. A third e-mailed asking for the recipe. Suffice it to say that the cookies were very popular. I shrugged and promptly mixed another batch of dough. Try these cookies if you get the chance. They are eggless, vegan even. And the sticky, jammy centers will appeal to the kid in you.

Books for Baby

These days, this is one of my favorite books to read to Miss Baby: Guess How Much I Love You written by Sam McBratney and illustrated by Anita Jeram.

It is a sweet and simple story with the most darling illustrations. The one problem is that I get choked up with emotion every time I read this book to Lila. I dare you not to cry when you read this book. It will make even the most cold and cynical heart melt into a puddle.

Having a newborn has also introduced me to the world of fabric books. Fabric books are cuddly and even the most spirited babe will find it hard to tear them! When my parents were here, we spent many happy hours browsing in craft and fabric stores, and found a fabric printed with book pages, ready to be cut and sewn into a cute little book. Of course my mother had to pull out the sewing machine and make it for her grand-baby.

Anyway, that's my little bloggy fix for the weekend. Have a good week ahead!

SHF 27: World Peace Cookies

For me, Sugar High Friday (SHF) is the sweetest event on the food-blogging calendar. Over the last couple of years, it has pushed me to try my hand at making some delicious desserts instead of taking the coward's way out and doing what I would normally do: buying a cheesecake at the local bakery or a tin of gulab-jamuns at the Indian store in Queens.

This month, SHF is being hosted by celebrated pastry chef and cookbook author (not to mention celebrated food blogger), David Lebovitz. The theme of the month, an appropriately crowd-pleasing one for the beginning of the year, is Chocolate, by brand. So, you make a dessert with chocolate, but discuss the brand of chocolate that you bought, and the reason you chose it.

And as luck would have, I was already dying to try out a chocolate cookie that calls for both bittersweet chocolate and cocoa powder, and would be just perfect for this event. I first saw World Peace Cookies on the blog I love Milk and Cookies. Even to my sweet-tooth-less self, these cookies looked decadent and delicious. They are from the book Baking: From my home to yours by Dorie Greenspan, probably the most popular baking book that was published in 2006. I myself bought a copy of the book for the most enthusiastic and competent baker in my life, my friend Laureen.

The premise of world peace cookies is that they are so delicious that a daily dose would go a long way in ensuring a happy disposition and maintaining world peace. Not a bad thing these days!

I heaved a sigh of relief when I read the theme of this SHF. Buying chocolate is all an entirely confusing business to me and I can finally expect some help. For instance, this is what happened when I went to the local gourmet food store. I found the baking aisle, and came face-to-face with a towering wall of chocolate bars and cocoa tins. I could see 4-5 different brands of bittersweet chocolate, and the most expensive one was almost three times as expensive as the cheapest. I am completely willing to pay the price for good quality chocolate, but is price really a good indication of quality in case of chocolate? I don't like the taste of Hershey's chocolate (to my palate, it has an unpleasant fatty after-taste), so that was out. After much hemming and hawing, I tossed a coin between two regular supermarket brands, Ghiradelli and Nestle, and opted for the Nestle bittersweet chocolate bar. So I have no reason for choosing this brand except that I could not stand there all day staring at chocolate bars.

Where cocoa powder was concerned, the major decision was whether to use natural cocoa powder, which is distinctly acidic and bitter-tasting, or Dutch-processed (alkali-processed) cocoa powder, which is darker and milder. In my own highly unscientific scans of blogs and web-pages, bakers seem to prefer Dutch-processed cocoa. However, all the various tins in the store contained natural cocoa. I suspect that this has to do with people wanting to buy anything that proclaims "natural" on its label. In the end, I bought the brand Valrhona which is certainly a very high-end cocoa powder if nothing else. It said nothing about the processing at all on the box, so I doubt if it is dutch-processed.

The recipe for World Peace Cookies can be found on several websites, including those of public radio stations and national newspapers and on various food blogs. I used this very detailed recipe provided by Anita of the beautiful pastry blog Dessert First.

The cookie calls for a very short list of ingredients, and is relatively simple to make. It does not call for eggs at all, resulting in a buttery shortbread-like cookie.

• I started by setting out the butter to come to room temperature (took a few hours in this season). 
• Then I used the food processor to chop the chocolate bar into little pieces. This is way easier than chopping the chocolate by hand, although the food processor made a frightful noise as it chopped the chocolate, and quite a bit of the chocolate ended up as chocolate dust rather than the small bits I was aspiring towards. It's all good (I think :)). 
• Then I sifted the flour, cocoa powder and baking powder together and set it aside.
• The subsequent steps called for an electric mixer but I don't own one, so I just did it all by hand, first creaming the butter, then mixing in white sugar, brown sugar, some sea salt and vanilla extract. 
• Then the flour mixture was gently mixed in. Boy, was the dough sandy and crumbly.
• I formed two logs and put them in the refrigerator overnight.
• Once the logs are ready, baking the cookies only takes minutes. The hard part was slicing the dough...it really started to fall apart, but I just patched together the pieces and moved right along. 
•  The cookies are baked for only 12 minutes, and they emerge from the oven looking completely wet and under-done. But as they cooled, they did firm up and were just perfect in the end. 

World peace cookies are more chocolatey than almost anything I have ever tasted. I sent them off with V to share with his colleagues (it is unwise to keep these cookies around the house unless you are trying to put on a few pounds fast) and everyone seemed to enjoy them.

Next time, I will use these cookies to make a grown-up ice cream sandwich by sandwiching some very good-quality vanilla ice cream between them. I think the slightly salty, rich chocolate taste of the cookies would pair well with the cold creamy vanilla.

See the wonderful round-up here.