Baking - Cookies, Ingredient Insights

Chocolate Chip Cookie Upgrade

I had a hankering for some cookies a couple weeks ago. I wanted a soft, chewy kind, and one that was easy to make. I chose a classic chocolate chip cookie recipe, but as I started prepping the ingredients I decided to get a little crazy. I have a big bag of raisins that I always forget about, so I took them out; and I had some extra pumpkin seeds from a batch of granola, so I took them out too.

To make myself feel a bit better about making cookies for no other reason than just really wanting to eat them, I substituted whole wheat flour for all-purpose. Thinking about the ingredients I had chosen, I realized that I was going to end up with some pretty dry cookies, for a couple of reasons. Whole wheat flour needs more moisture than all-purpose; and raisins (dried fruit) and pumpkin seeds (already toasted) would also absorb a lot of the moisture.

To solve this dilemma, I simply soaked the raisins and pumpkin seeds in some warm water, draining the water just before adding them to the dough mixture. As I mixed the dough, it was noticeably stiff after adding the dry ingredients; but as soon as I mixed in the pre-soaked additions the dough became moist and pliable again.

The cookies came out great, and are more substantial than a regular chocolate chip cookie; but that doesn’t mean I eat any less!

Baking - Breads, Recipe

Crispy Amazingness!

This post is especially for my mother-in-law, and of course anyone else with a love of Raincoast Crisps. We were visiting my in-laws over Easter, and my mother-in-law had a box of these crisps. They are super crunchy, full of yummy nuts, seeds and dried fruits, with a touch of sweetness making them the perfect base for enjoying cheese, hummus, and any other savoury topping. But they are really expensive. Don’t get me wrong, they are all natural and totally worth it, but for those of us who can eat a whole box in one sitting, it can be a pricey habit. I looked at the ingredients on the box, and since they are all natural I recognized, and had on hand, pretty much all the ingredients. And being a baker, I also recognized by the look and consistency of the crackers, that they must be double baked like biscotti. And being resourceful, I headed to the internet to search for a recipe. I found a recipe on a blog and set about making some of these crisps for myself. You can find the original recipe here: Dinner with Julie.

I modified the recipe a bit, and you can too, substituting or adding any combination of nuts, seeds, dried fruits or herbs. It’s a cracker lover’s dream come true! Continue reading “Crispy Amazingness!”