Kitchen Therapy


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Jammer Cookies

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This week’s Tuesdays with Dorie recipe is the Jammer Galette. Dorie describes it as “a vanilla sable topped with a spoonful of jam and circled with streusel.” The recipe is for a “thick, chunky galette” however I couldn’t get the idea of small, cookie sized jammer out of my mind. I wanted something I could just pop into my mouth and savour, and these turned out perfect!

As I was making these I was thinking about this blogging thing and the love and effort that we all put into it.
We buy the ingredients, we make the food, we photograph it making it look as pretty as we can and then we write about it. It’s a fair amount of work!

Recently, I have come across people on various social media sites (totally unrelated to any of these groups by the way!) posting photos of food that they have taken from magazines or other sites and claiming it is their own. I’ve read about this on other blogs and in my naivety I always thought no, that doesn’t really happen! However, having witnessed it, it’s been on my mind a lot recently.

My first reaction was “wow! the audacity!”and I laughed it off (that’s often my first reaction to most things). As time has gone by I realise that it actually does bother me. With each recipe we make I’ve become more and more mindful of the time, commitment, love and effort involved. Sometimes the efforts are rewarding and other times nothing goes right from start to finish! Either way we are in this, doing it, and for that I have a huge respect.

These little cookies didn’t have many ingredients however they really were a labour of love.
And I wouldn’t have it any other way.
In hindsight my little slap of reality has been good for me.

We loved these and I can’t wait to see what recipe the rest of the Tuesdays with Dorie group cooked!
I found Dorie’s recipe for these on the Epicurious website if anyone is interested in trying them 🙂


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Palets de Dames – a lesson in self care

 

 

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There’s a quote by Johann Wolfgang von Goethe “Do not hurry; do not rest”.
For the past year, as I talked about here, I have been a whirlwind of hurry.
But I nailed the ‘do not rest’ bit.

As I talked to clients about practicing self care and mindfulness, I heard my inner voice screaming “hypocrite!”

I managed to ignore this voice…
However after a while I had Doc Holliday’s words from the movie Tombstone going around and around in my head, “It appears my hypocrisy knows no bounds.” (Damn conscience!)

So I sat down and decided to practice what I preached.
Despite knowing how important and valuable self care is, I have always been really really bad it.
So, very slowly, I introduced ‘doing’ mindfully to my life.
Rather than saying ‘yes’ to everything and running from place to place, I have been choosing what matters to me.

Surprisingly, one of the first things to go in order to reduce the ‘hurry’ in my life were social events (and people) that drained me.
I’ll be honest I struggled with this for a while.
Grabbing coffee, doing lunch, dinner dates and weekends away are the norm where I live.
Was there something wrong with me that I would prefer time alone???
I wrestled with these thoughts as I picked up one of the books I’ve been wanting to read ‘one day’.
Oh! What bliss! I was reading, not for research or for work purposes, but for the pure pleasure and joy of reading.
I realised there really was nothing wrong with me!

I did hit a hurdle when it came to making these cookies though.
I received Dorie’s new book ‘Baking Chez Moi‘ in the mail and spent hours looking through it, excited at the prospect of cooking through the book with the Tuesdays with Dorie group.

And then the recipes and dates were posted and I was so ready!
I had butterflies in my stomach!

And then as the posting date approached I told myself I had plenty of time and returned to my beloved books.
The posting date came and went and I was in major procrastination mode!

I contemplated just putting this recipe aside and starting with the Cranberry Crackle Tart, but luckily that conscience of mine kicked my butt again and many days later I found myself making the dough late at night and baking these early the next morning.

We ate half of them before they were cool enough to ice!
I made 24 cookies and ended up with 10 to ice.
The were eaten the same day they were baked. All of them. Gone!

I heard “I love these” and “these are great” being muttered as my husband and kids returned to the kitchen again and again.
I almost had myself convinced to skip these and I am soooo  glad I didn’t.
It was good to remind myself that I enjoy baking as much as I love reading.
Baking is now firmly on my self care list of activities!

These cooking are simple yet incredibly satisfying.

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The recipe can be found here and they are topped with sanding sugar which I forgot as I was busy stuffing them in my mouth!
But above is a photo of the sugar crystals I had to decorate the top of these cookies with…

I am very excited to be part of Tuesdays with Dorie and can’t wait to see what everyone else thought of these.

 

 

 


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Mocha Choc-Chip Cookies

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It has been a long, long, while since I last posted.
I have missed everything that goes along with producing a new post.
The planning, the cooking, the photos and then putting it all together in some sort of presentable way!

At some point, I think I decided that since it had been so long since I had done anything, I needed to do something really great to make up for it. That didn’t work out so well for me… so I did more of nothing!

I became the poster child for procrastination.

Then Tuesdays with Dorie: Baking with Julia scheduled Mocha Choc Chip Cookies for this week’s recipe.

Simple.

And I realised that simple was exactly what I needed.

I put so much pressure on myself to come up with something amazing, I totally lost sight of the simple pleasures that make life special.

So on the weekend I took out my baking pans and started.
It had been so long, I actually felt a little anxious! Crazy, I know!

However, as I started mixing the dough I began to enjoy myself.

I decided to try a few different variations…

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…and as soon as I pulled out one batch of cookies, my daughter and her friends ate them hot out of the oven on their way to make a video for their homework.

The next batch my husband ate most of, on his own!

The final batch I had to rescue from my boys and their friends who were running in and out of the house.

So…

Choc Chip Cookies came to my rescue!

I can’t recommend these enough. For a sweet break (and for mental health)!

Please click over to Peggy at Galettista who has the full recipe on her site!

 


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Hazelnut Espresso Cookies

I love love love food and for the past few months have indulged myself completely!
And now, I have to deal with the consequences of this… again.
I tend to be like Bart Simpson when it comes to food.
You know that scene where you see Bart getting zapped but he keeps going back for more because he doesn’t learn his lesson?
Well, that’s me in a nutshell.
But now I can recognise the symptoms (chronic lethargy) and know what I need to do.
So out with the great tasting meals laden with butter and salt and in with Tosca Reno’s Eating Clean!
Back to the gym (and working out properly, incorporating cardio and weights, rather than just making an appearance without raising a sweat!)
It really does make a difference!
And since my biggest downfall is my choice of snacks (cakes, muffins, cookies, you name it!) I figured I’d start there.
Wild Alaskan Salmon and Avocado makes my skin look great but I needed something sweet!
I opened Tosca’s cookbook and made these cookies.
They were very easy to make and tasted great.
The first batch I undercooked so they were soft, the next batch I was certain I burnt but they were nice and crispy.
Both versions tasted great.

 

Hazelnut Espresso Cookies
(from Tosca Reno’s ‘Eat Clean’ Cookbook)

3/4 cup Sucanat or Rapadura sugar
I used raw sugar, because I couldn’t be bothered looking for sugar I had never heard of.
1/2 tsp sea salt
1 Tbsp espresso powder or granules
2 cups hazelnuts toasted and skins removed
4 large egg whites
1 tsp vanilla extract
1 Tbsp orange zest

1. Preheat oven to 325 degrees F/165 degrees C.
2. Place sugar, salt, espresso and nuts in a food processor and process until fine.
3. Beat egg whites until stiff.
4. Fold nut mixture gently into whites. Add vanilla and orange zest and blend.
5. Spoon mixture onto parchment lined baking trays, don’t crowd.
6. Bake for about 20 minutes or until golden on top.