Something From Tiffany's

Melissa Hill's Something From Tiffany's questions the decisions behind love, engagement, and ultimately finding one's happily ever after.  How do you know your partner is truly 'the one?'  Is 'the one' even a honest-to-goodness real concept or are people just settling under its pretenses?  Is the bling more important than the love that is shared?

Snickerdoodles

Sweet Sunday's Yummy Lit Review:

Snickerdoodles

Three months ago JJ put an order in for cinnamon buns. In all due respect, I was very busy in those three months. Graduation. Birthday celebrations x 3. E was in town and JJ not so much in town. Full time work. It was hectic.

And those cinnamon buns they wanted, well I make them 100% from scratch. That means 5 hours of straight baking.

Putting my excuses *cough* aside, I took three months to make a pan of cinnamon buns. But, those buns did bring me promptly back into baking-mode.

Which brings me to Snickerdoodles.

I've wanted to try Snickerdoodles for awhile now. I hadn't heard of these cookies until last year... but when I saw how simple the recipe was I knew I had to give it a shot.

To be honest, I was skeptical that something with so little ingredients and such simple procedures could be so good!

Double Chocolate Cranberry Chunkies

Sweet Sunday Yummy Lit Review:

Double Chocolate Cranberry Chunkies

Over the last few weeks I have been remaking the cookies that I fell in love with during 2010. What can I say - I wanted to make sure that I only served the very best cookies to company, friends, and family during the holiday season.

One of the cookies I've been making by the batch this week has not been featured on Coffee Tale Reviews... yet.

Navettes Sucrees

Sweet Sunday Yummy Lit Review:

Navettes Sucrees

Last night I debated what to make for this review. Delicious cranberry/chocolate cookies... or these unique and slightly odd looking French Christmas cookies. In the end, out of a desire to look maybe a bit more 'international,' I decided to go with the French.

I'm once again using the Canadian Living cookbook. On page 57 it says...


1 cup all purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1/3 cup unsalted butter, softened
2 eggs, separated
3/4 tsp vanilla.


In bowl, whisk together flour, 3 tbsp of the sugar, and salt. With fork, cut in butter; stir in egg yolks and vanilla.


On lightly floured surface, knead dough until smooth and holds together. Press into disc; wrap and refrigerate for 1 hour.


Roll by 2 tsp into 2-inch long logs. In small bowl, whisk egg whites. With fork, dip each log into egg whites, allowing excess to drip back into bowl. Roll in small bowl of remaining sugar.

Bake for 20-22 minutes at 325*F.

I should have known from the moment I opened my egg carton that things would not go well. Cracked eggs. Yes, there sitting in my carton was two cracked eggs. My baking time immediately became pushed back as I decided to clean the carton, clean the eggs, and then try to separate the eggs.

Now, I know how to separate eggs just as well as any other cookie baker... Well, maybe not Martha. Anyways, I really know how to do it. But last night it just would not work. I'd crack the egg open and the shell would splinter into a million pieces. I crack another egg and the yolk would automatically break. It took me four eggs to get the job done.


And then kneading the dough... the ingredients are so very dry that it takes a lot of kneading to get it all to stick together. Make sure you're not tired when you attempt this recipe. By the end of my kneading, the dry ingredients were well combined. But the end product looked a lot like a brain sitting on my kitchen table.

Also, these cookies really stick to your baking sheet after a dip in the egg white mixture and a quick roll in sugar. Be ready to scrape your pans... hard.

And, of course, the most important part... how do they taste?


Navettes Sucrees are sugary on the outside with a hard brittle like shell, and cakey and moist in the inside. The different consistencies almost make me want to call it French Twinkies... but I think I would offend French bakers everywhere with that analogy.

My final verdict? These cookies are a lot of work. They don't make me go 'mmmmmmm' with an explosion of intoxicating flavours after the first bite... nor after the last.

Maybe, if you really feel like being 'international,' give them a try... But, as of right now I am just a little bit regretting my decline to the cranberry/chocolate cookie that I oh so craved.

Brown Butter Babies

Sweet Sunday Yummy Lit Review:

Brown Butter Babies

I realized earlier this week that it has been an exceedingly long time since I donned an apron, tied back my hair, and tackled a cookie recipe. So, with Sunday's Yummy Lit Review looming at my doorstep, I knew I had to tackle a new cookie creation. That's right -- after a month of no cookies, I'm finally back at it!

This morning I tried out a recipe from last week's baking magazine, Canadian Living. On page 27 (in case you're in my neck of the woods and would like to check out the hard copy) it says we'll need:


3/4 cup unsalted butter
1 1/2 cups packed dark brown sugar
1 egg
1 egg yolk
1 1/4 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp each of baking soda and salt
3 tbsp granulated sugar
30 walnut halves (I just used cut up walnuts, definitely not 30 and definitely not halved)

In small saucepan, cook butter over medium heat until brown and nutty, about 5 minuets. Let cool.


In large bowl, beat brown sugar with cooled butter until fluffy. Beat in egg, egg yolk, and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda, and salt; stir into butter mixture in two additions.


Roll by rounded 1 tbsp into balls; roll in granulated sugar. Place, about 3 inches apart, on parchment paper-lined baking sheets (*I use Pam instead). With bottom of glass or measuring cup, press to scant 1/2 inch thickness. Press walnut half into centre of each.

Bake in 350* oven until golden, 12 to 14 minutes. Lt cool on pans on racks for 3 minutes; transfer to racks and let cool completely.




They say these cookies are for Christmas. I say, not so! When I took the first bite I wasn't sold on them. They are very sugary. There's something about them that does remind me of a Christmas cookie in the style of speculaas or gingerbread... but none of the required spices are in this creation.

After an enjoyable phone call and a second cookie I'm thinking they're not so bad after all. Maybe my good mood rubbed off on my cooking rating? I'm not so sure. They're pretty, I will give them that. But in the taste department they are nothing to rave home about.

Brownie Buttons with Candy Cane Icing

Sweet Sunday Yummy Lit Review:
Brownie Buttons with Candy Cane Icing

Mmm Christmas baking! I knew when I saw these babies advertised I had to give them a shot. Who doesn't like peppermint infused chocolate treats? Actually, I do know people who aren't fond of this combination. I've secretly never understood them (sorry!). To me, peppermint and dark chocolate make the best marriage.


Here's our recipe from the Canadian Living: Special Cookbook Issue

1/2 cup salted butter
2 oz unsweetened chocolate, chopped
2 eggs
1 cup granulated sugar
1/2 tsp vanilla
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt

Icing:
1 cup icing sugar
2 tbsp butter, softened
2 tsp milk
12 mini candy canes

In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate until smooth. Remove from heat.

In large bowl, whisk eggs with sugar; whisk in chocolate mixture and vanilla.

In separate bowl, whisk together flour, cocoa, and salt; whisk into chocolate mixture to just blend. Spoon by 1 tbsp into foil or paper-lined mini muffin cups.

Bake in 350* oven for around 12 minutes. Let cool in pans on racks for 5 minutes. Transfer to racks and let cool.

Icing: Meanwhile, in bowl, beat together icing sugar, butter, and milk; pipe or spread over brownies, leaving a little brownie showing around edge. Sprinkle candy canes over tops.

* this book also provides a handy nutritional guide for all of their baked goods. This brownie is listed as having 88 calories.




These are really good. Better than good, even. The chocolate is rich. The icing is creamy in an oh-so-good way. And the peppermint!

I must say, at first I was a bit confused as to how to chop up a candy cane. I could picture bits flying everywhere as I mangled the candy with a large kitchen knife. One alternative was placing the candy in a bag, grabbing a wooden rolling pin, and beating the heck out of it. I can agree with the individual who proposed it - this would most definitely help alleviate any anger. But, it's almost Christmas... and despite the fact that I have a lot of homework, I'm not necessarily anger ridden. Plus, I enjoy playing around with a knife every so often.

Also, for those who may attempt to make these yummy treats - watch out for the baking time. The recipe calls for 12 minutes, but I've come to the realization that unless you want slightly un-cooked brownies, make sure they're in for 15.

Bye-bye until next week... I think it's time I pick off the extra candy cane bits from my apron.

Happy Sweet Sunday everyone!