The Golden Ghouls {Halloween Italian Breakfast Cookies}

These silly cookies were inspired by some Pumpkin Biscotti that I recently made. I love decorating with little ghosts because they are easy to create and are on the cuter side of the Halloween spectrum. The goal was to decorate a cookie quickly and with minimal effort. Shortbread was a close contender but then I found this recipe for "Italian Coffee Cookies." And thus the Golden Ghouls were formed.

The short one is definitely Sophia. 

Pumpkin Biscotti

While Halloween isn't my jam, fall certainly is my favorite time of year. Every season has it's unique flavor and memories. There are so many thing to love. One of my favorites is the crispness of the autumn air. The subtle burn in your throat and lungs from the chill after running. It's exciting and awakening. Ah fall. 

Chocolate Chip Espresso Cookies

We have a super terrific friend named Dai. It's one of those friendships where you don't need to see each other often nor know all the details; you fundamentally like each other - no questions asked. Dai is funny duck. He follows the beat of a different drum and doesn't get bogged down by the typical social noise. When he decided to move in order to pursue a more fulfilling job, we were all on board. We sent him off full of these caffeinated cupcakes.

Coconut Chocolate Chip Cookies

I was in the middle of making my favorite paleo chocolate chip cookies from Bakerita when I realized we didn't have coconut sugar. Crab apples! Rather than admit defeat, I decided it was time to compromise my principles and make some substitutes.

Chocolate Sugar Cookies with Almond Buttercream Poinsettias

This holiday season, I was fixated on making something with poinsettias. I wanted to hand something out at the end of our last Zumba class of 2018. We have a fun, diverse group ranging from Sporty Spice looking ladies to (my favorite) the wild grandma clique. It makes for a fun Tuesday night!

Black Sesame Tahini and Dulcey Chocolate Chip Cookies

This post is the sequel in my Tahini (sesame paste) cookie quest. In our last episode, I shared a lovely recipe from Food52 that I have made multiple times for friends. It's pretty much a standard chocolate chip cookie that substitutes tahini for butter.

Today's episode explores a new kind of tahini cookie (new to me, at least) using black sesame and dulcey chocolate chips. Who is this fiend and why are they so dang delicious? Let's find out!

Tahini Chocolate Chip Cookies

I became a fiend for sesame years ago, thanks to a glorious cup of black sesame bubble tea in California. It was instantaneous crack. Northern VA only recently caught up with bubble tea trend but alas - I can never find sesame.

In the meantime, tahini (ground sesame paste) has caught like wildfire in baking recipes. I've seen it all over the place, from pumpkin pie to brownies. I recently tried two different cookie recipes and am eager to share the results.

Levain Bakery Dark Chocolate and Peanut Butter Chip Cookies {Copy Cat}

These decadent cookies were specially made for a friend's long-time girlfriend -- that I have never met. I've seen pictures! She's a real person! See, my friend and I only get to see one another once in a blue moon. We met way back in college (via MySpace, now that's a blast from the past). Life takes you in different directions. Recently, they moved into our neck of the woods so I invited them to dinner - the same weekend she was going out of town. Dang it.

I decided to breach the distance through food. Most people would pick a batch of cookies over a handshake any day.

Hibiscus-Maple Syrup Icecream

A few months back, I randomly attended the MetroCooking food convention in Washington D.C. The overall event was not what I had expected and to be honest, a little disappointing. You pay for general admittance, then you pay to eat food from various vendors. There were a few special promotions like cooking lessons and the BBQ food section of the venue. I can understand paying for a cooking class but an additional cost just to access the BBQ section? Where you still have to pay to eat food? In conclusion - serious money grab. My recommendation is to review the list of vendors and try them out independently.

Bolo de Bolacha {Cookie Cake}

Traditions are a funny thing. You spend your childhood blissfully unaware of the rest of the world, thinking what goes on in your house is no different than anywhere else. You get a little older, and the world gets a little bigger. Some of the small things you dismissed as, "just part of another holiday" become more special.... like this cake.

Bolo de Bolacha (which translates to "Cookie Cake") was a dessert made only around Christmas. It's a Portuguese classic and very similar to the Salame de Chocolate that I posted a few years back. I absolutely loved this cake as a kid. The texture is smooth and the flavor is simply delicious. It's incredibly basic in theory but the ingredients work together perfectly.

Soft Chocolate Chip Cookies

The stockings are hung. The tree is up. And my hand is cramping from writing holiday cards. It's that glorious time of year again! It's been a little harder getting in the spirit this go around. Often times my day is calm-  filled with Madison's purrs, Remi's cuddles, and Mike's laughter. Then I turn on the television or catch a fleeting glance on my cell phone of the world outside my own. I cannot help but feel the light in my soul flicker. 

It's important not to dwell. Take a break from watching the news. Give up your Facebook account like my husband. Do what you must to protect your heart and stay in the present. 

But don't give up. Fight back through acts of kindness, i.e. charity, volunteering, or supporting Fair Trade. Heck - just be kind to yourself and others. There's a great line from Faithfully Religionless: "Conflict arises when we want other people to validate our interpretation of the world by seeing it the same way we do. With that mentality, it's easy to see why wars start in the first place, right? The wars outside of us simply reflect the turmoil within. It's therefore inner peace that will lead to world peace, not the other way around." If there is hate in your heart - it will manifest. One by one, let's be the difference!

And so Santa, this year, more than any in the past, I wish for peace on Earth and good will towards all. If you can hook that up old man with the white beard, I will make you these cookies everyday forever. If you cannot, no hard feelings. But I cannot guarantee that you'll get these awesome cookies again!

These cookies are in the top five of my chocolate chip darlings. They're fascinating in that they don't necessarily need time to hang out in the fridge to firm up which means instant cookie goodness. In my paranoia, I still let them chill in the fridge! Old habit. I also added walnuts because they're always a good idea in chocolate chip cookies. For the chocolate chips, I did a mix of bittersweet (because darker is better) and this artisan Guittard semi-sweet chips. Not going to lie - it was like a moth to the flame when I saw the shiny packaging in the baking aisle. 

Note - this recipe uses SALTED BUTTER which I don't use for baking. The first time I made these, I did 3/4 teaspoon salt with unsalted butter and the husband said it was too much. Second go was 1/2 a teaspoon and I got the thumbs up.

Also, I would like to throw a quick tip out there for the frustrated cookie bakers. If you want to guarantee that your cookies won't be too thin and spread, try a little (or entirely like this recipe) bread flour. Adding just a tablespoon has an obvious effect in that the dough spreads less thanks to the extra gluten. 

So pour yourself a big cup of almond milk and enjoy some well deserved treats. Try to leave a few for Clause! Whatever you do or do not celebrate - Happy Holidays! Let's celebrate love and life! Sending great big hugs!

For the recipe, check out Pinch of Yum's post for Soft Chocolate Chip Cookies!

Chocolate Dipped Almond Biscotti {Gluten Free}

Staring into our refrigerator, my eyes settled on a bag of almond meal flour.  That sad bag of barely used flour. I had purchased it for an almond cake that bombed. After that, the bag had slowly descended further and further into the recesses of the fridge. Poor almond meal flour. It wasn't your fault that the cake didn't work out. 

Letting things go bad in the fridge is a huge pet peeve of mine. Anytime I find something that's fallen by the wayside - hiding behind a bottle or pushed to the far back where it can only peek out - a small fire burns inside me. I hate to be wasteful. You may as well throw away some money - which in turn is throwing away the time you spent earning that money in the first place - and wasting the environments resources. Ahem. 

 

Long story short. I had to use the almond meal four!

As luck would have, I found this recipe for biscottis that is a combination of a whole cup of almond meal plus some gluten-free flour. Add some maple syrup for sweetness and little almond extract for fragrance. Sprinkle the topping of your choice - I used a little more almond but mini chocolate chips would be great too!

Since this is a gluten-free recipe, it calls for a teaspoon xanthan gum to serve as a binding agent. I bypassed this part because I rarely use the stuff and it aint cheap. With two eggs in the batter, it held its form. If it's too dry, sprinkle a few drops of water. As you can see, it worked out quite nicely!

Overall, these make great cookies! My husband exclaimed that these are the only biscottis he's ever truly enjoyed. But let's not get ahead of ourselves. Like I said, they're great COOKIES but they didn't pass my BISCOTTI test. A biscotti must be perfect for dipping in a cup of coffee. It needs to be able to suck in the liquid and briefly hold it. When I dipped these biscotti, they held their shape like a statue. Even after a minute in the cup, they failed to absorb any liquid. That's no surprise though - they are made of almonds after all- nature's sponge (kidding). If you're a biscotti purist like me, these won't hit the mark but they make a darn good cookie.

The recipe for these tasty Chocolate Dipped Almond Biscottis can be found on Fit Food Finds!

Maybe Milano Cookies

While waiting in line at the grocery store, I thumbed through the magazine Bake From Scratch - The French Issue for ideas. That's when I stumbled upon a cookie recipe that made me hop around like a little bird - "Langues de Chat." The translation is "cats tongue" which in itself would turn heads. For me, however, it stood out because I grew up eating Portuguese cookies with the same name ("linguas de gato"). They were a casual snack, nothing you would break out for guests at a dinner party. Could the French and Portuguese be using the same cookbook?

As it turns out, this recipe is a far cry from my childhood treat even though the ingredients are the same with varying ratios. The cookies I grew up eating were crunchy and small, more resembling a British biscuit than the traditional American cookie. These were much softer and larger in comparison.  I think it's all the same cookie but in this instance, the size makes all the difference!

Additionally, the French version has optional chocolate ganache on the side. I didn't find it necessary to enjoy but it was a thoughtful touch. A thoughtful and familiar touch... That's when it hit me. Light, buttery cookies. A dash of rich chocolate. If you put the two together... perhaps in a sandwich form.... you get something equally fantastic: 

MILANOS! 

I flipping love Milanos! My family has never been big on homemade desserts but we always put out a box of Pepperidge farm cookies for guests. Milanos were the crowd favorite and tasted incredible with a cup of strong coffee. I've had a homemade recipe bookmarked for months but never got around to it. It was simply meant to be! There are so many different versions out there - some call for confectioners sugar instead of regular, others use whole eggs instead of the whites. Regardless. This recipe makes some banger cookies.

What's most stunning is how easy they are to make. It's literally flour, sugar, unsalted butter, egg whites, a pinch of salt, and vanilla bean. So simple! A few minutes in the oven and your kitchen smells incredible. Bake them to meet your desired texture - a little longer for some crunch or a little less for a soft chew. And of course, if you want the traditional Portuguese version (example here), keep them tiny!

Unfortunately, I cannot find a link to the recipe online from the magazine but I won't leave you hanging! Check out this recipe for Milanos that is extremely similar in terms ingredients and I'm sure just as scrumptious! Enjoy!

Bakery Style Chocolate Chip Cookies with Tahini Hot Cocoa

With blizzard Jonas billowing towards Virginia, we knew that meant one thing for certain: cookies and cocoa. Our grocery list was a meticulous itinerary for tasty treats to get through a long weekend. If we were going to be holed in, we needed something to look forward to after shoveling snow for hours on end.  

The husband loves cookies. It started off as an Oreo obsession but that has slowly waned as he has experienced more home-made flavors. He was shocked when he started to notice the difference between manufactured goods versus oven-fresh. His new go-to cookie is homemade chocolate chip. For such a standard recipe, it amazes me how even the slightest variation can cause a drastic change. 

I would give these Bakery Style Chocolate Chip Cookies a B+. They're mighty good but lacked that something special. Yes, they are soft and chewy; you would never regret making them. It's just that this house has met other cookies that have caused us to pause in adoration on the first bite.

For the husband, his favorite chocolate chip cookie remains the recipe from Baked: New Frontiers in Baking. For me, I love my go-to Bread Flour Cookies because they hold such a nice shape and do not require refrigeration before baking. The downside is that they are a little more cakey so I find a night in an air-tight container works wonders. On the total opposite end of the spectrum, I adore this recipe from Williams Sonoma. The one itty bitty detail that frustrates me is how the cookie can cling to the parchment because of the chocolate chunks. Your have to be careful with the bake time but aside from that, they're gold.

Snow is not complete without hot cocoa. My usual crowd pleaser is from Smitten Kitchen and we recently discovered tthe magic that is a touch of Mary Hite Bowman Carmel Cream liqueur (sorry folks, you have to visit the distillery in the Fredericksburg, VA to get a bottle).

Then out of left field, an entirely radical hot cocoa came into my tiny world: tahini hot cocoa. It sounds like madness... sesame in a cup... but I absolutely had to give it a try. I love the nutty flavor of black sesame and if this concoction held even a thimble of that magic, it would be my new best friend. Plus, it's vegan!

I definitely held back on telling Mike what was in his cup to avoid any bias. It's like no other cocoa I have ever tasted which is not a bad thing! Instead of regular milk, this calls for low-fat coconut milk - yummy! There's a little unsweetened cocoa power for the chocolate effect, a splash of vanilla extract, and a pinch of salt. Instead of honey as a sweetener, I used maple syrup. Our organic, raw honey is not the sweetest and wouldn't contribute in terms of flavor.

This recipe calls for 3 tablespoons of tahini but a word of caution - start slow. Add one tablespoon at a time and taste test. I enjoyed the full glory of the sesame but the hubs needed a little more milk to thin it out. The overall flavor is subtle, mature, and not overly sweet. Serve with a dollop of coconut whip cream and cinnamon stick to stir.

One last observation for this recipe! Because it's coconut milk, only heat to the point of serving because the longer it's on the stove, the more the milk reduces making it thicker and thicker. If you should, oh I don't know, accidentally let it boil for an extended period of time because you're distracted by the super cute foster cat.... your hot cocoa is going to have a consistency akin to pudding. On the plus side, I now have a new recipe in the works!

Keep cozy and warm with some Bakery Style Chocolate Chip Cookies (from, "Stuck on Sweet) and a cup of Tahini Hot Chocolate (from, "My Name is Yeh")!

Gingerbread Biscotti

Run for your lives! The holidays are upon us! I took a package to the post office this past Saturday morning and instantly regretted the decision. Rookie mistake going anywhere near mail carriers on a holiday weekend but it had to get done. That's why I prefer to hand deliver gifts as much as possible. Abiding that it's not rush hour here in Northern Virginia of course. It's more personal and you get the satisfaction of seeing a reaction. 

These gingerbread biscotti were made as part of a gift basket for the Animal Welfare League of Alexandria. They are a kick ass animal shelter that helps all walks of life, from birds to doggies and even the occasional rooster. As a volunteer, my appreciation for helping those less fortunate has only grown. They take in any animal that needs help. It's a mission that takes a lot of commitment.

These biscotti are kissed with cinnamon, ginger, and cloves. I wouldn't say that the flavor necessarily screams gingerbread but more of a fall spice. It's a hard line to walk. For me, the recipe has to have some molasses incorporated to qualify as gingerbread (see this recipe). 

Regardless. It's a solid cookie that you can roll in a dusting of cinnamon/sugar or smear on a little white chocolate with a pinch of cinnamon. They're easy to make and are great stocking stuffers. I wrapped each biscotti in saran wrap and tied a little bow with bakers twine so that the Animal Control officers could easily grab one when on the go.

Pull up a chair.  Have a cup of coffee (or tea) and relax. Pause. Find what you are grateful for. Hold onto it. And have yourself a merry little Christmas.

The recipe for these Gingerbread Biscotti are from Smitten Kitchen.

Oatmeal Cherry Nut Cookies

My father-in-law is a connoisseur of the oatmeal cookie. Well, that and carrot cake. He eats oatmeal on a regular basis for breakfast and will sometimes crack a raw egg into it. That's right. A raw egg. In short, I've deduced he's essentially trying to eat oatmeal cookie dough for breakfast. It's an interesting approach and respectful endeavor but I'll stick with the baked stuff : )

The usual oatmeal cookie that I bake is a Chocolate Chunk Oatmeal Cookie with Dried Cranberries and Nuts from (surprise surprise) America's Test Kitchen. Don't let those "awesome" pictures fool you from that post... those cookies are wicked good. The real pull is the gooey chocolate chunks that create craters of indulgence. I am 110% believer that chocolate chunks are better than measly chips!

This round, I decided to switch it up and try a new oatmeal cookie recipe. These cookies were made to kill two birds with one stone: a birthday treat for my father in-law and a lovely addition to a baked goods basket being donated for a Nepal Relief fundraiser. It was my husband's stroke of genius; the recipe made more than enough cookies to go around and could rest in the fridge until needed. Super efficient.

I started gathering ingredients and that's when I did the double take. This recipe for oatmeal cookies... has no chocolate chips or chunks. Nada. What madness is this? @.@ Rest assured; the kids from Baked: New Frontiers in Baking know what they're doing.

This recipe plays its cards wisely with dark brown sugar and dried cherries to ensure just enough sweetness without overpowering the palette. It finds the line and stops right on the edge. The result is a cookie that doesn't make you feel insanely guilty. The slight tartness of the cherry is a refreshing change of pace from the traditional raisin. You can use your nut of choice but we stuck with walnuts for their subtle flavor.

As for the crowd pleasing, I heard no complaints! It was agreed though that it's not right to compare these cookies to the America's Test Kitchen recipe; it's like apples and oranges. The lack of chocolate chips creates a whole new perspective. If you're looking for something a little less decadent and more cozy, these Oatmeal Cherry Nut Cookies are for you.

The recipe for these delicious Oatmeal Cherry Nut Cookies can be found in Baked: New Frontiers in Baking. Top with a touch of honey if you're feeling mischievous and enjoy with some tea. 

Deep Dark Chocolate Cookies - Glutenfree

You know that feeling all too well - that moment when you look into the cupboard and realize, "uh-oh." Either the shelves are barren or that one key ingredient that ties the entire recipe together is missing. It's an opportunity: either you make the journey to the market... or you get wildly creative in the kitchen. There's always the third option of take out but who delivers cookies? 

Yup. The hubby and I wanted to bake chocolate cookies for his mom. The only issue was we were completely out of butter and flour. For seasoned gluten-free chefs, this would be a walk in the park. For me and Mike? This was a serious, "uh oh" moment. 

I searched for gluten-free chocolate cookies and somehow found this uber decadent recipe from Picklee. We're talking knock your socks off rich chocolate goodness. They are not for the faint of heart! I supervised as Mike mixed ingredients and mystified him whipping egg whites into a meringue consistency. It's the small things! These cookies are like mini-flourless cakes in terms of composition - all chocolate and egg. 

The really cool aspect of these cookies is their texture. They have this thin shell of crispiness on top but when you bite down, the center is fudge. These are similar to White on Rice Couple's, Dark Chocolate Crack cookies, but even richer. Mike found them too rich for his blood but he's more of a milk chocolate person. All the same, you definitely need a tall glass of milk to finish one of these bad boys. It takes a single serving to hit chocolate nirvana. 

For the recipe, check out Picklee's post for Deep Dark Chocolate Cookies!

Holiday Cookeis Galore: Gingerbread, Sugar, Eggnog, and Dark Chocolate

Christmas and cookies go hand in hand... and this year... I kind of blacked out with the whole baking thing. It started out as a small batch of Bourbon Dark Chocolate Crack cookies for my spirits-enthusiastic team of co-workers. I halved the recipe and everything to ensure nothing went to waste.

Then things got kind of shaky. I saw few other recipes that I wanted to try... and after all... it would be rude to make only one type of cookie should someone in the office not like chocolate (rare but it happens!). Oh and the in-laws are visiting this upcoming weekend too so why not make a few more to share... 

You can see where this is going. 

There were sugar pearls, food coloring, and icing everywhere! The end result included Gingerbread, Sugar, Eggnog, and Dark Chocolate Cookies. Woops?

Bourbon Dark Chocolate Crack Cookies

from White on Rice Couple

These little bomb-bombs of flavor are versatile and addictive. There are several variations posted on White on Rice Couple's site and they all scream amazing. My favorite part about this cookie is the texture- the outside has a slight crisp so your instinct is to anticipate a dry filling. Wrong! This recipe is aptly named.

If you're not into Bourbon, it's totally fine to leave it out though I could not taste it in the cookie. Heat burns out alcohol. For those that are looking for a really boozy flavor, mix a splash of the bourbon with confectioners sugar to create a glaze and lightly drizzle on top.

Melt in Your Mouth Eggnog Cookies
from Cooking Classy

This cookie is for the eggnog lovers of the world... which excludes myself. I never had an issue with nog until I learned what's actually in it. It doesn't make sense- I love sushi but raw egg freaks me out? Okay kiddo. 

What really makes this cookie stand out in flavor is a touch of rum in the batter and the frosting. I don't care for drinking (though Kahlua is still king) but the rum acted more like extra strong vanilla extract; it really complimented the spices and created a lovely fragrance. 

Also, if you're looking to cut back a little on the sugar intake then omit the frosting; the husband actually preferred it without.

Best Cut-Out Sugar Cookies
from The Kitchn

Sugar cookies will always reign in the decorating department thanks to their clean and flat surface. They're generally not my favorite kind of cookie but I have found that recipes that incorporate almond extract and lemon zest are best. This recipe incorporates both! 

To decorate, I used this recipe as well as a combination of pre-made frosting writers for the finer details. I enjoyed this version of icing frosting more than traditional royal icing because it doesn't dry as quickly. They're not the same but it can get the job done. My heroine of the cookie scene, Sweetambs,  has same great tips, guidance, and inspiration!

The Most Wonderful Gingerbread Cookies

from Gingerkitten

Last but not least, my new-found love is gingerbread cookies. It was not until last year that I learned that gingerbread is actually all sorts of wonderful. For some reason, I had it in my head that they would be dry and over-saturated in flavor... sort of like authentic pumper-nickle bread on your first bite. Then a family friend made this recipe and my socks were knocked off. 

The key to these cookies is to not over-bake them to ensure that they stay moist and soft. I find that the 7 minute mark is perfect for all shapes and sizes 

Get in the holiday spirit and bake some cookies! Pre-make the dough so that they're ready to bake at a moment's notice (make sure they fully cool though or the frosting will run right off), set up your decorating station, and let your family and friends go nuts. It's a win-win for everyone!

As a recap, you can find the recipes here:

The Most Wonderful Gingerbread Cookies
Best Cut-Out Sugar Cookies
Eggnog Cookies
Bourbon Dark Chocolate Crack Cookies 

From Our Home to Yours, Happy Holidays!

Roasted Peaches with Amaretti Crumble

Okay, this is the last peach post of the year as the fall is quickly descending upon us, one crisp leaf at a time! Is is a farewell kiss to the warmth of summer with its fruity flavors and fun in the sun. A special thanks to August for your beautiful bounty of in-season peaches that my mother picked at Hollin's farm in Delaplane, VA.

Fresh picked peaches are dreamy because they are incredibly juicy and have a very supple texture. They are one of those ingredients that will make or break your recipe. Since these peaches came from the farm, I needed a recipe that would not cover up their naturally awesome flavor. Sit back, relax, and let the fruit do the work!

It brought to mind a dessert from childhood that was simple and elegant: roasted pears. Could the same be done with peaches?

Heck to the yah!

For those who are not familiar with with Amaretti cookies, they are an Italian almond cookie that is crispy and aromatic. Every time I see them, I think of my Italian girlfriend, Michelle P., and her Christmas stash in the office. They can be difficult to find- it's hit or miss. While I have not seen them at a common grocery store, I have found them in baking stores, World Market, and at my favorite coffee shop. If you cannot find them, as I initially feared, you can substitute with crispy almond biscottis.

The only addition that I made to this recipe was a simple glaze on the side to bring out that wonderful almond flavor. It's a basic mixture of confections sugar with water/milk and a splash of amaretto liqueur. Amaretto is an almond-flavored liqueur that tastes amazing in desserts and coffee. It's not strong enough to make an impact on anything but your taste buds. 

If you don't want to use any alcohol, substitute with 1/8 teaspoon almond extract.

The only feedback I received from some picky palettes was that they would have enjoyed it better without the skin on the peach. My defense to this is the skin holds in the moisture while baking in the oven. It did not bother me one bit. If you find that sort of thing bothersome to eat around, you could try scalding the peach and peeling off the skin (see below for directions).

These Roasted Peaches are show stoppers. They take all of five minutes to prepare. Simply slice the peaches in half and place in a pan; create an almond cookie crumble in a blender/food processor; add a spoonful to the center of the peach and bake for a few minutes. Serve warm with vanilla ice cream or straight up.

Voila! You have created one classy dessert.

Roasted Peaches with Amaretti Crumble
from Bon Appetite Magazine; glazed added

*Note: If you want to peel the skin from the peach, do not halve the peaches

Peaches
5 amaretti cookies (about 3/4 ounce total)
3 tablespoons whole natural almonds
2 tablespoons unbleached all purpose flour
1 1/2 tablespoons sugar
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
*3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted
Vanilla ice cream

Glaze (optional)
1/2 cup confections sugar
1/2 teaspoon- 1 teaspoon amaretto or 1/8 teaspoon almond extract
1-2 teaspoons milk/water

Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.

*Without skin: to remove peel, bring a medium saucepan of water to a rolling boil. Add whole, ripe (but not too ripe) peaches to the boiling water and allow to boil for 30 seconds. Remove from the water after 30 seconds and place in a bowl filled with cold water and iced cubes. Peaches should peel easy once they’re cool. Peel and slice.

Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.

Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. 

Mix confectioner's sugar, amaretto, and milk adjusting for your preferred consistency.

Serve with scoop of vanilla ice cream and a drizzle of the amaretto glaze.

Current Crack: Chocolate Chunk Cookies with Walnuts

Let's get straight to the point: these Chocolate Chunk Cookies with Walnuts are culinary crack. I enjoyed them so much, that when they're not around, I resort to eating the chocolate chunk chips and walnuts straight out of the bag. They are a match made in heaven because the slight sweetness of the chip is balanced by the earthy flavor of toasted walnut.

Combine with the usual suspects like brown sugar, butter, and vanilla extract to create what is currently in my top three of chocolate chip cookies. The other contenders include recipes from Baked: New Frontiers in Baking and Alton Brown. Nipping at fourth place is a recipe from Food52 by Phyllis Grant that I greatly enjoy.  Each has their own admirable qualities but if you twist my arm, this recipe is currently the top dog.

My definition of a rock-star cookie is one that is moist and thick- I have never been keen on the thin, crispy variety. It wasn't until recently that I realized the addition of nuts took things to a whole new level, especially walnuts and pecans. I don't like anything super sugary and they provide a nice counter balance.

There are various factors that one must take into consideration to create a rock-star cookie. Make sure to not over mix and give the raw dough time to chill in the fridge to create consistency in temperature. If the dough is too warm, it will turn into a puddle while baking. One reference I find helpful is this table of cookie ailments. It doesn't seem difficult, but baking cookies is an art and I learn something new every batch.

If you're not all about walnuts, feel free to switch out with any other nut. You can also use regular chocolate chips instead of chunks if you're not into big pockets of gooey awesomeness (totally not biased). The benefit of chips is that they keep their shape better since there's less mass to melt. I love dark chocolate so I use bittersweet (67%) Chocolate Baking Chunks made by the Whole Foods generic 365 brand; it's conveniently, pre-chopped chocolate.

For this top-notch Chocolate Chip Cookies recipe, check out the post on Williams and Sonoma page.