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Bursting with Delight Cookies

Not only are these cookies bursting with delight, but I have been reflecting upon this notion as I await what the Christian world calls “Holy Week” or “Passion Week.” As my girls took their nap today, I was folding laundry listening to the song, ‘O the Deep, Deep Love of Jesus.’ One of the lines says, “How he loveth, ever loveth, changeth never, nevermore…how for them he intercedeth.” I was struck by how great his love is for me. When I was a little girl I would stand up on mall benches and sing “Jesus Loves Me.” When people would ask me why I believed in Jesus, I would respond with, “why wouldn’t I (this at a very young age).”

I think it’s because I was drawn to Jesus’ incredible love. I knew he was good, but not just good as in the superhero fighting the villain, it was much deeper than that. And as my oldest is three understanding more concepts, listening to all the stories we tell her, taking initiative in conversations & thoughtfulness, I’m seeing how at such a young age–Jesus makes sense. I was reading to her some Bible stories, very simplistic in nature, and it came to the part where Jesus was being crucified (like I said, it was simplistic, not the Passion in full swing) where she had a sadness in her eye. I could identify with that sadness and conjure it up from when I was her age, because I like her, could see why it was so sad. It was sad & lonely, because this person who was so incredibly good & just was being robbed of life.

But the part in which I burst forth, as did she, was when we soon realized that wasn’t the end of the story, but Jesus overcame death, bursting forth from the tomb–leaving it empty. I could see the shadow of sadness quickly being replaced with joy & hope in my three year old’s eyes. And as I saw in this child illustrated Bible, feet on a cross, my eyes got misty connecting with the same mourning my daughter was feeling. But, unlike watching a fake romance movie Hollywood has portrayed giving us hope deferred & hope renewed–this is such a better love story. This is a love story even a three year old understands to be true & wholeheartedly genuine.

And even though we rarely think about feasting upon cookies during this season of Lent (most people giving them up), I do offer you a burst of delight upon your senses (not that I think these compare to the Easter story at all). I made these cookies for my mom getaway a couple weeks back and I find they have a wonderful marriage with sour, freshness of the lime, the creamy depth of the cream cheese, the buttery, saltiness of the caramel and the crunch & melding of it all with the macadamia nuts. I like how the flavors blend, some pack more of a punch, while others leave a nice undertone on in your mouth.

I think that’s why I find these cookies applicable with this post–it’s about awakening the senses. So as you might read the Passion story for the first time or the 70th time, notice how much of the story deals with smell, touch, taste, sight, & sound. How Jesus reached us with our senses. How the Lenten season is typically about denying the senses, yet as Jesus burst forth from the tomb on Easter morning–we burst forth in celebration with him to feast in a hope no longer deferred.

Burst Delights (printable recipe)

I used my Orange Cardamom Cookies as the base for these Lime-Cream Cheese-Macadamia Nut-Caramel Cookies.

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 tablespoons lime zest
1/4 cup macadamia nuts, measure out 1/4 cup and finely chop it up
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream
1 lime for juice

Cream Cheese-Caramel Icing

1/3 – 1/2 cup whipped cream cheese
1/4 cup homemade caramel sauce (or store bought)
splash of lime oil essence (or extract)
2 teaspoons lime zest

Make dough:
Whisk together flour, zest, 3 Tb. finely ground macadamia nuts, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Put the dough on parchment paper.

Mound the dough together and roll into a log. Once you get a basic log shape, position the dough in the middle of the parchment. Then, take the parchment that’s north of the dough and cover it over the dough. Take a bench scraper and push the edge of it at the base of the parchment covered dough, trying to make a concentric log. Roll the log so the parchment covers the whole thing and twist the edges. Refrigerate for 3 hours to overnight (if you want to speed the process, then place in freezer for about 30 minutes to 1 hour).

Cut and bake cookies:
Preheat oven to 350°F with rack in middle.

Remove firm dough. Unroll the parchment so the dough is still sitting on top of the paper. Place on a cutting board. Cut the dough into 1/8 inch. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.

Bake until edges are golden-brown, 12-15 minutes. While the cookies are still warm, slice the zested lime in half and squeeze the juice over the cookies. The cookies will absorb the juice and give the cookies that great lime kick. Cool on baking sheet and arrange with below directions.

Make Icing:

Put the whipped cream cheese in a small bowl and add 1 Tb of caramel sauce at a time. Mixing to get a balance of caramel & cream cheese. Then add some lime essence, just a splash. You want to have a balance of the flavors. Not too much of the lime, but enough to have it stand out.

Putting them together:

With a spoon, put about 1/2 teaspoon icing on each cookie & swirl around. Drizzle caramel over the cookies with a fork or spoon. Sprinkle with remaining chopped macadamia nut & lime zest.

Dave Matthews Band Magic Brownies Cupcakes

I have been reading this cookbook, The Flavor Bible. It’s inspiring for anyone who takes their cooking or baking skills seriously. My copy is on loan from the library, but I would recommend this one to your home library archives. The author made a point how food is not only for sustenance, because if it were, we would eat the same thing 3 times a day, 7 days a week, 52 weeks of the year. Rather, food is about the flavor profiles, which are the taste, mouth feel, aroma & X factor. All of these being great, but I think the X factor stood out the most. It is the stories, the total experience, the nostalgia, which comes to mind after eating a specific food.

We all have these. And quite honestly, it’s what makes certain foods disgusting to some, while to another their “last supper.” It’s no wonder Jesus chose to perform his first miracle at a wedding feast and through the fruit of the vine. He wove the spiritual with the senses, creating this amazing story of his complete love & provision.

So as I was making these souffle chocolate cupcakes yesterday, I didn’t have any idea what they would be like. Nor did I realize that they would stir the X factor up. You see, after my oldest was born and people graciously dropped off meals every night, one night someone dropped off a roasted chicken, salad, and a pint of Ben & Jerry’s Dave Matthews Band Magic Brownies Ice Cream. I personally am a ‘every but the..’ sort of girl. However, the melding of the brownie chunks, vanilla & raspberry swirled made for quite the addiction.

Oh so back to these cupcakes. Well, I have been salivating over these for a while. Not only that, but they are gluten-free, which made me think of my friend Tina (she works with Ben & I feel bad when I only bring in gluten treats). However, Tina loves raspberry & chocolate, so I changed it up a bit. Then, when I bit into one, it took me back to our old apartment with my week old baby and a still, quiet moment, that everything would be okay in my insane, postpartum state. I’m not promising that this will create quite the same X factor for you, but maybe you should make some for yourself and some new mother to create one for her.

Dave Matthews Band Magic Brownie Cupcakes

(printable recipe)

This recipe has been adapted from Smitten Kitchen’s Chocolate Souffle Cupcakes, which had a mint topping and used espresso powder instead of the actual espresso I used in mine. You should do as Deb over at Smitten Kitchen says, “eat at once,” because the coolness of the Raspberry Cream enhances the dessert.

Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
6 tablespoons (86 grams) unsalted butter, cut into pieces
1 Tb fresh espresso
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract

White Chocolate Raspberry Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
2/3 cup (76 grams) frozen raspberries + 1 tsp water

Get the white chocolate cream ready for later: Put the white chocolate in a small bowl. Then, bring the cream to a simmer and pour it over the chocolate. Let it sit for a minute to melt the chocolate, then whisk well. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Cupcakes: Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. Put the butter, chocolate & espresso in a saucepan. Place over low heat, stirring occasionally until melted. Remove from heat. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Since I used my one Kitchenaid bowl for the whole process, I poured the chocolate-egg yolk contents into another bowl. Clean the bowl & use the whisk attachment, beat the egg whites, sugar & salt until medium-firm peaks form. Using a spatula, fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack. Once they are cool, add the raspberry cream.

Make Raspberry Puree:Over low heat, add the frozen raspberries and 1 tsp water to a small saucepan. Allow the raspberries to slowly melt down into a mush. This will take about 5-7 minutes. Place a sieve above a small bowl, then dump the raspberry contents into the sieve. Take a spatula and begin to push the raspberries through the sieve (you are getting the puree while the sieve will catch the seeds). You will get about 2 Tbs of puree. Set aside to add to your white chocolate cream.

Putting it altogether: Beat white chocolate cream with electric beaters until medium peaks form. Slowly add the raspberry puree. The cream might curdle a bit, but don’t over beat. If you find that the cream isn’t the right consistency, then put the cream in a pastry bag or plastic sandwich bag and place in fridge for a bit. Cut the end and squeeze out about 1 Tb on top of each cupcake. Eat immediately to gain the full experience of the cold raspberry cream with the delicate crumb of the brownie.

Throw Nabisco Out with Homemade Oreos

There are some people who say they’ve never enjoyed Oreos. I, on the other hand, have always enjoyed them. In fact, in high school I spent pretty much every weekend of my junior year at my surrogate family’s house–the Carrillo’s. Veronica (then Carrillo) is (and has been) one of my dearest of friends since I was four years old. We are complete opposites, share a plethora of memories, and loyalty can always be found in her.

While being the adopted daughter, I would hear the question from Mrs. Carrillo, “Kamille, is there anything you want at the store?” To which she would hear, “I guess some double stuff Oreos?!” And come the next couple times around to making the grocery list, Mrs. Carrillo would instinctively have the double stuff on the list (or have them waiting for me). “But now I’m taking it back, I’m taking it all back.” Those Nabisco kind have nothing on these chocolatey mixed with white chocolate goodness.

And they went rather well with my mom get away weekend. I got away with some of my fellow mom friends, and it was beyond glorious. Being able to spend time to know and be known by these women I dearly love & respect was a glimpse of heaven bound. So, in terms of these cookies, I must say that the first bite of just the cookies left me a bit disappointed. I was expecting a little bit more depth of chocolate richness; but, in that first bite I felt it lacking. However, as the flavors began to meld and the salt kicked in–the chocolate popped, which made me want another bite. And that’s how these cookies work–you can’t just have one.

Homemade Oreos (printable recipe)

This recipe comes from The Essence of Chocolate. If you were wondering if you would go back to Oreos after tasting these, the answer is NO! You will want to make the dough when you’re ready to start rolling it out. Putting it in the fridge will make it too hard to roll and not necessary.

Ingredients

Filling:

1/2 cup heavy cream
8 ounces white chocolate, finely chopped

Cookies:

3/4 cup granulated sugar
1 1/2 cups plus 3 Tb all-purpose flour
3/4 cup plus 1 Tb unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
15 Tb (7 1/2 ounces) unsalted butter, cut into 3/4-inch cubes, at room temperature

For the Filling:

In a small saucepan, bring the cream to a boil over medium heat. Remove the cream from the heat and add the white chocolate (making sure all of the chocolate is covered by the cream). Let stand for one minute then whisk to melt. It will take about 6 hours to let the filling to get to the right consistency.

For the Cookies:

Line two baking sheets with parchment paper or Silpats.

In the bowl of a stand mixer fitted with the paddle attachment, add all of the ingredients except for the butter and combine on low speed. With the mixer running, add the butter a few pieces at a time, until all of it has been added. The mixture will have a sandy texture at first and then will begin to form pebble-size pieces. As soon as the dough starts to come together, stop the mixer.

Transfer the dough to a board and use the heel of your hand to shape the dough into a block about 5 by 7 inches. Cut the block into 2 pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper until 1/8 inch thick. Use a 2-inch circular cookie cutter (I used a big pastry coupler). Place 1/2 inch apart on the prepared baking sheets.

Bake for 12 to 15 minutes, rotating the pan halfway through the baking. Remove from oven and put on a cooling rack leaving the cookies on the sheet for 2 to 5 minutes (the cookies will be too soft to remove initially). Then transfer to a cooling rack and let cool completely.

The dough trimmings can be pushed together once and rerolled to make more cookies (only re-roll twice).

To Assemble:

Place half of the cookies upside down on a work surface. Whip the filling lightly with a whisk just to aerate it a bit; it will lighten in color and fluff up. Do not overwhip, or the filling may begin to separate.

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip or use a disposable pastry bag and cut an opening at the tip of the bag. Pipe about 1 1/2 teaspoon of filling in the center of each cookie. Top with another cookie, right side up. Gently, using your fingertips, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days.

Note: for the leftover dough you have rolled twice, I just put it on the baking sheet and baked it. Then, had that for the family to munch on.

Pseudo, yet easy Chocolate Mousse

With spring’s early advent in the Northwest, one cannot escape the driving urge to buy fresh produce (preferably strawberries & rhubarb) to make a pie or crisp to welcome the May Day in March. However, as we’ve been fooled into thinking it’s time to pull out our swimsuits & sandals, we cannot escape the reality that it’s not the summer sun shining down quite yet. Hence making it impossible to eat that fresh strawberry-rhubarb pie.

During this Lenten season, our family is eating beans & rice Monday through Friday for dinner, trying to embrace simplicity in our everyday lives. It’s been a fruitful experience thus far. It’s also fun to read or hear about a number of individuals eating beans & rice for the whole month of March. As we’ve been partaking in simplicity for our weeknight dinners, it has made Sunday night dinners extra special. I made this last Sunday along with this Chocolate Mousse. I was wanting to make a chocolate cream pie, but it was around 4:00 and my ambitious, idealist nature waved the white flag to that simple, realistic side screaming at the top of its lungs.

Now this mousse seriously feeds a crowd (I put the rest in a tupperware and sent it to Ben’s work). It’s creamy, rich and has a chocolate ice cream sort of taste. If you’re a fan of these and you don’t have much time to make a dessert, I recommend this hand’s down. And if you’re standing in your kitchen in late Spring when fresh strawberries are available, but your palate is saying, “chocolatey richness!” Then, make this and top with sliced strawberries–perfectly divine.

Pseudo Chocolate Mousse (printable recipe)

Ingredients:

2 cups heavy cream, cold
12 ounces bittersweet chocolate, I used a bag of Ghiradelli 60% cacao chips
1 can sweetened condensed milk

Directions:

Chill an electric mixing bowl & the whisk attachment for about 10 minutes.

In a small pan, fill with about 1 cup of water and place a heatproof bowl on top. Make sure the water doesn’t touch the bowl. Heat over low heat, you want the water to simmer. Add the chocolate chips or chopped chocolate to the bowl, stirring occasionally until melted. Once melted, remove bowl from pan and let come to room temperature.

Remove the electric mixing bowl and whisk attachment and attach to the mixer. Pour in the cold whipping cream and turn your mixer on high speed (10 on Kitchenaid). Beat until stiff peaks appear, because you’re using the whipped cream as your base for the mousse (about 1 1/2 to 2 minutes). When you raise your beater, the whipped cream should be able to stand up well on it’s own.

Add the can of sweetened condensed milk to the cooled, melted chocolate. Stir until thoroughly combined (no streaks remain). Fold in the whipped cream until no visible streaks remain from the whipped cream. Cover the bowl with plastic wrap or foil. Refrigerate for an hour (if you can wait that long). The longer it sits in the fridge, the more congealed it will get, which is a good thing.

Receiving the Gifter

Our church body has been going through I Corinthians since September. I have to say that it’s been a wonderful & fulfilling process digging through this letter. It hasn’t been a quick study, which makes me feel like I have bypassed those awkward first couple of dates and now I’m building a relationship. One thing we as a large body are doing is memorizing this passage in the Lenten season:

So whether you eat or drink or whatever you do, do it all for the glory of God. Do not cause anyone to stumble, whether Jews, Greeks or the church of God— even as I try to please everyone in every way. For I am not seeking my own good but the good of many, so that they may be saved. Follow my example, as I follow the example of Christ.

Just the night before I was talking to Ben about stuff in my life revolving around this verse. One of those things was on food and the ability to use it as an idol of sorts, or even use it to snuff other people. What got me thinking about it was my friend Talia asking us moms at our Thursday morning playgroup about advice on cooking a steak. I found myself desperately wanting to give my input and mainly so I would continue to be known as the person who is most knowledgeable about food. I recalled different instances to Ben that I have done this in the past month.

Most of this was due to pride. However, what got me thinking a bit further was how easy it is to turn on a snobbery about food. Not only food, but places I will shop, items I will buy, mantras I will endorse. Food is such a sticky subject when you get right down to it. It serves a basic need and provides a creative outlet. It nourishes & sustains; as well as, stimulates & binds. I love food for all these reasons. I am convicted by what I choose to buy for my family, trying to ensure quality while maintaining a modesty, if you will, for those who are starving. I also understand that as you eat more food, your palate broadens and you become more picky about what you will put into your body.

In Bellingham, we have been a “Green” city long before it was vogue. Composting, buying local, grass-fed, organic weren’t just marketable clichés, but a way of life for many. And as we’ve been studying the church of Corinth and some of their issues it has got me thinking about how as a Christian our issues may be different, but attitude has not. In looking at my culture in my town, these “organic, buy-local, free-range, farmer’s market from the Earth” values are good. It is both the Christian and the non, seeking to be stewards of the Earth. However, where I feel like I personally have gone astray is when I’ve taken these inherently good values and made them more important than the person giving a gift. Let me break it down into a simple story if you’re not tracking with me.

My mom said to me about four years ago that she could get some gift cards from her work (due to some reward thing) for Wal-Mart, which could go towards anything I needed for our first child (I was pregnant at the time). Now, many people shop at Wal-Mart, but at this moment in time, and then, I don’t–due to moral convictions. However, what I said in response to my mom is what I would define as a snobbery, which is putting my “values” ahead of the person. I told her that I wouldn’t really want the gift card, because I don’t want to support Wal-Mart and what they stand for. In my ignorance, I was thinking I was stomping on feet of injustice. But really–I was stomping on the generosity of my mother trying to give anything she had for me. I was putting what I would call a good value ahead of the person. I was lacking love.

It’s exactly as the writer says in the thirteenth chapter of I Corinthians, “If I give all I possess to the poor and surrender my body to the flames, but have not love, I gain nothing.” Whenever I put my own agenda, values, or convictions (even if they’re good) ahead of a person who is created in the likeness of God, I defecate on them, because I lack love. When I snub off a gift of factory farmed chicken, tasteless steak, plastic made toy, dessert from a box, or even (shall I say it) coffee from Folger’s, if I have let these stand above the person, I have lacked love.

But…I don’t want to end with you (or me) thinking it is never okay to hold to standards we’ve set forth. For me, I have a standard of eating cake from scratch for instance. However, if my friend invited us over for dinner and she made it from a box, I’m not going to say, “no thanks,” because of it. Instead, I’m going to delight that my friend loved me enough to prepare something for me; regardless, if it meets my standards, because she meets God’s standards and that’s what love is. Because I want to receive the gifter more than the gift (yes I know gifter is not a word).

So as any good friend (that I hope to be, even if we’ve never met), I want to share this tangible gift, which comes in the form of creamy, semi-modest, yet flavorful tomatoey (c) goodness. I have made it a couple times, but the most memorable was for a group of graduating college Seniors for their banquet. The director of the group had been to many of these banquets over the years and told me this main dish (and the dessert Panna Cotta with Balsamic Strawberries) was the best Senior Banquet meal he had ever had (that’s at least 20 years worth).

Creamy Tomato Sauce with Pasta (printable recipe)

This is an easy gift to give and I doubt many people would refuse it. It has depth of flavor, creamy, great texture and invites you to serve up another bowl. Recipe is adapted from Cooks Illustrated.

Ingredients:

3 Tb unsalted butter
1 ounce prosciutto, minced (about 2 Tb)
1 small onion, diced fine (about ¾ cup) [I used shallots this time around]
1 bay leaf
pinch of red pepper flakes
Kosher salt
3 medium garlic cloves, minced
2 Tb tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse
¼ cup plus 2 Tb dry white wine
2 cups plus 2 Tb crushed tomatoes (from one 28-ounce can) [I used whole tomatoes and crushed them in the pan]
1 pound pasta (use a short pasta, ziti, penne, or fusilli)
½ cup heavy cream
ground black pepper
¼ cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Directions

1.Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and ¼ teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add ¼ cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2.Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
3.Meanwhile, bring 4 quarts water to boil. Add pasta and 1 Tb salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
4.Remove bay leaf from sauce and discard. Stir cream, remaining 2 Tb crushed tomatoes, and remaining 2 Tb wine into sauce; season to taste with salt & pepper. Add sauce to cooked pasta, adjusting consistency with up to ½ cup pasta cooking water. Stir in basil and serve immediately. Top with Parmesan.

Chocolate Chip Cookie Olympics

I remember sitting on my parents bed watching the opening ceremony of the 1992 Olympics in Barcelona, Spain. I was eager in anticipation to watch the Women’s (really girls) gymnastic team. I would study their moves, watch with my jaw dropping at Dominque Dawes floor performance and wonder why my mom didn’t enlist me on my path toward gold medaldom (copyright Kamille) at age 2. However, once it hit the Atlanta Olympics, where the US Women clinched the gold title with Kerri Strug’s renowned performance on the vault, my interest in the Olympics had hit a standstill. Not only have they hit a standstill, but a divorce of the relationship. As I sat around a table of friends discussing how they couldn’t get enough of the Winter Olympics in Vancouver and how they’re a bit sleep deprived as a result, I hated to respond, because I was afraid of the obvious scorn. I piped in a bit sheepishly, “Yeah, well, I haven’t watched one ounce of Olympic coverage this year.” Looks were given. Them trying to be courteous without telling me of my ignorance.

So there you have it. I’m not an Olympic watcher. It honestly doesn’t interest me that much anymore. I understand why people get all excited about it (the various cultures & people represented, the nostalgia, etc, etc); but, really, it’s something I’m not crazy about. Instead, I have spent the past two days preparing for what I call the Chocolate Chip Cookie Olympics. Now this is something I get excited about. A chocolate chip cookie can bring people together or tear them apart. You understand. You walk into a coffee shop and they have those big chocolate chip cookies in the big glass container and you pause. You really want to eat one, but you wonder if they meet the criteria. You could possibly end up hashing out $1.50 – 2.00 on a waste of your daily caloric intake. I would wager to say that there is nothing quite as disappointing as biting into what looks like the promise land flowing of chocolate chips & butter to find a C.C.C. disguised as a dry sand-like substance floating around your mouth. We’ve all been there. So I set out to make three different chocolate chip cookie recipes, where I would present them to my tasters and they would judge & award gold, silver, & bronze.

Superlative Chocolate Chip Cookies (Cooks Illustrated)

I first made these Superlative Chocolate Chip Cookies from Cooks Illustrated in late summer (click on the above picture and it will take you there). These cookies probably have one of the most superb flavor profiles you’ll find. I chose this recipe, because it is my favorite chocolate chip recipe. The recipe calls for chocolate chips & toasted pecans. There are chocolate chip recipes masquerading as “chocolate chip cookies,” but they’re not true to the definition. The ones that include oats, dried fruit, nut butters, coconut, etc. They’re good for sure, but for the sake of all things being equal. I was on the search of a true chocolate chip cookie, no strings attached. So for this round, I took out the toasted pecans to make it equal among the other two candidates.

The other two contestants were the classic N.Y. Times chocolate chip cookie & a recipe claimed as the best chocolate chip cookie from ‘Not Without Salt‘ blog. A word why these two were chosen. My friend Paige loves to bake equally as much and I would say enjoys food more than I do (that’s a compliment by the way). She has mentioned that these are her family’s chocolate chip cookie of choice. After I posted on the Superlative C.C.C., she commented that her & her husband Stephen still found their aged cookie to be better. I still never made them. Then, a couple days ago, a friend Julie emailed me about the best cookies she ever tasted with sea salt on top. Guess which cookie she was talking about? Yup! N.Y. Times C.C.C. So they were enlisted immediately. And the last cookie was enlisted because Ashley Rodriguez of Not Without Salt was the former Pastry Chef of Ciao Thyme in Bellingham. I trusted the head chef Matio Gillis’ opinion of Ashley, so when she said her’s were the best, I thought, “heck, I need to try them.” And so goes the C.C.C. Olympics.

I made each of the cookies warm to order, so all of the tasters ate them warm. I however, didn’t make them equal in using the same type of chocolate for each, which caused a bit of discrepancy in the final tasting (but I did take that into account for the final tallying). I will go through each cookie stating the Pros & Cons.

Cooks Illustrated Cookie

Pros: Tasters said these had the best flavor of the three. They noted, “buttery, salty, caramel & toffee, nutty…tastes like a blondie in cookie form…chewy, with crisp edges.” These cookies don’t need to sit in the fridge for 24 to 36 hours to get those flavors, like the N.Y. Times cookie. They don’t require a mixer, just a whisk.

Cons: Texture didn’t win as big on these. Although they were chewy, they lacked the combination of soft, chewy that one taster found she liked in the “Subway Chocolate Chip Cookie.” Upon sitting at room temperature, these cookies tend to dry out a bit faster. One taster said that he didn’t care for the chocolate in these cookies, compared to the N.Y.Times one. However, I did use different chocolate chips in both, so had I used the same kind, the outcome could have been different. Doesn’t make as many cookies as the other recipes.

Technique: The caramel, toffee, nutty taste comes from melting the butter and toasting it; rather, than the typical creaming method. By melting the butter, you’re taking out some of the liquid found in the solidified butter and lends to a chewier cookie. Also, by using one egg & one egg yolk, you create more chew and take away the protein found in the extra white, which cuts back the dryness factor. I chilled this dough for 12 hours in the fridge and measured all the ingredients; as well as, measuring each cookie to 3 1/2 ounces to bake.

NY Times Cookie

Pros: The tasters were unanimous about loving the texture on this cookie. As one taster mentioned sheepishly, “It tastes like, don’t judge me, but like the Subway cookies, a bit of chew, softness, chocolate chunk, and melds together well.” Another taster said, “as a chocolate chip cookie purist, this one wins for me. This is what I think of when you say Chocolate Chip Cookie.” For me, I did two tastings. One at 36 hours of aging the dough and another at 41 hours, and I would say that this cookie tasted better the second time. The first tasting I didn’t taste strong notes of toffee, caramel, or butterscotch like the article said it would have at 36 hours. However, I did taste it at the 41 hour mark. They still have softness after sitting on the counter (wrapped up) 24 hours later.

Cons: They take 36 hours in the fridge before they’re ready. And if you want more depth of flavor, leave them in there up to 72 hours (reminded me of how long a baby can stay in the womb once the mama’s water breaks–weird, huh?). The flavor wasn’t as stand out as the Cooks Illustrated.

Technique: What makes these cookies stand out is letting them sit in the fridge for up to 36 hours before baking them. And you sprinkle sea salt on top to let the flavors pop. By letting the dough age, you’re allowing the proteins in the flour meld with the butter, sugar & salt to create a broader flavor profile. You also use two different flours (cake flour & bread flour), which create a wonderful marriage in the chemistry arena of the baking process. Cake flour with low proteins doesn’t suck up liquid like bread flour; rather, cake flour’s low protein creates a softer, paler end product along with the protein creating steam with the liquids. Bread flour with it’s higher protein browns faster and sucks up the liquid. So if you only used cake flour, you would have a cakey cookie, lacking any chewiness or a bit of a crust. However, if you only used bread flour, you would end up with a very brown, crisp cookie. Hence the perfect marriage. I also used 60% & 70% cacao, along with some milk chocolate chunks in this dough.

Not Without Salt Cookie

Pros: This was the least loved. Tasters said it was fine, and a nice fall back option. The dough was a bit above average (C+). The sprinkling of sea salt added that pop flavor. I could note a bit uniqueness in the crust, which might be attributed to the use of Turbinado sugar. I had a bit of caramel tones.

Cons: Too much chocolate (the recipe called for quite a bit), lacked anything special about it. It was okay, but not the best.

Technique: I went ahead and let this one sit in the fridge for 36 hours too, but it never aged as well as the N.Y. Times cookie. If I were to make these again, I wouldn’t use as much chocolate as the recipe called for, because it ended up feeling like you were eating chocolate with some cookie, not the other way around. Sprinkling Fleur de Sal on top before baking lends something extraordinary to even the most ordinary chocolate chip doughs.

Results: The tasters were not unanimous in their decisions. One said her favorite was the Cooks Illustrated. Three other tasters said the N.Y. Times one was their favorite. And as one taster said, “Although the flavor of the C.I. cookie is superior to the N.Y. Times one, the N.Y. Times has great texture and slightly inferior flavor, but makes it a better cookie since it meets both standards–regardless if the flavor isn’t as superior.”

So if you have time on your hand (41 hours to 72 hours), make the N.Y. Times cookies. However, if you want warm cookies right now, make the Cooks Illustrated. The comparison between the two reminds me of Michael Phelp’s Miracle finish. So you be the judge and make both–let me know what you think.

Overall Scores:

Gold to N.Y. Times

Silver to Cooks Illustrated

Bronze to Not Without Salt

Update (2/28/2010): I did not use the feves talked about in the N.Y. Times recipe. Instead, I bought a pound of chocolate from Trader Joe’s (70%) and cut it into smaller chunks with a serrated knife. I did the same with some milk chocolate I have in bulk. You could use packaged chocolate chunks as well. I feel like the chocolate chip texture doesn’t hit the spot as well as chunk form.

Chocolate Cupcakes with Peanut Butter Frosting

When I was in junior high, our church youth group would have overnighters occasionally on the Sunday nights when we didn’t have school on Monday. There were those kids who would never come to the overnighter, because they are the ones who “couldn’t cut it (Ben would have been one of those).” In retrospect, they were the smart ones who knew at a young age what their body could and couldn’t take. However, in our juvenile setback, we saw it not only as our duty, but our obligation to stick it to the man by experiencing the world from dusk to dawn.

Our ammunition was nothing less than your basic food groups–High Fructose Corn Syrup disguised as Dr. Pepper, Monosodium Glutamate disguised as Nacho Cheese Doritos, transfats disguised as Grease cloying Pizza & Unrefined sugar disguised as any & all candy. And what happens when you eat those basic food groups over the course of 10 hours? You crash and burn my friend, crash and burn. It wasn’t until we were driving home at 6:00 am with the Arizona sun burning a hole in my retinas, that I began to wonder if a night-time of no sleep, crap food, and a bit more crap food was worth it? My stomach was hungry for real food, but my body was beyond tired. I felt like a two-year old at the one o’clock hour being pushed around the mall with my mom saying, “one more store honey.” That morning my body trumped my stomach and slowly walked down the hall, with random clothes & stuff dropping the floor like Hansel & Gretel walking toward their candy house ecstasy.

It wasn’t until around 12:30 when I arose from my zombie induced coma to meander towards the wafting smell of the kitchen. My mom was making some food for the potluck that evening and all I can say is that I’ve never tasted anything as good as chili mac at a moment like that, nor the chocolate cookie with peanut butter chips. I ate a bit to rid my stomach from eating itself and went back to bed. When I finally woke up for the day, I came back to the kitchen to find that the cookies weren’t just an illusion, but were actually really good cookies that I later ate a couple more. And as I tasted these chocolate cupcakes with peanut butter frosting, I can’t help but think of those cookies on the Memorial day back in the 90s. I remember grabbing a glass of cold milk to compliment the obvious marriage of chocolate & peanut butter. And for these cupcakes, I recommend the same. Just leave the overnighters to those crazy middle & high schoolers.

Chocolate Cupcakes with Peanut Butter Frosting (printable recipe)

This recipe is adapted from Barefoot Contessa at Home. One thing about Ina Garten’s recipes is she always uses extra-large eggs, which no one ever has in their home. So I always use large. I used two large as an equal exchange in this recipe. However, if there were three or more extra-large, then I would increase the large eggs to equal it out. And you should definitely have a glass of milk when eating these cupcakes.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons instant espresso (follow directions) or brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen’s Peanut Butter Icing, recipe follows

Directions: Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and instant espresso. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing. Sprinkle with some sea salt.

Kathleen’s Peanut Butter Icing:

1 cup confectioners’ sugar
1 cup crunchy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Almond Brown Sugar Pound Cake

Ben and I got to get away this weekend for the first time since before Tayers was born (August 2008 last nights away). It was wonderful, absolutely wonderful. If you’re a mother, can I just say that you need time away. Your kids will be fine. In fact, they’ll be the better for it. Heck, you both will be the better for it. And most likely, your husband has been wanting to get away with just you for quite some time. If you’re a single mom, then enlist someone’s help to give yourself extra alone time, because I commend your hard work & efforts doing this job alone. All in all–get away, don’t think twice, just do it. It will give you more to give back.

It was also over a year ago, with me 7 months pregnant, baking every single dessert for my dear friends (Tina & Jason) wedding. I had the privilege of making Jason his favorite dessert (Carrot Cake) and he would echo my praises when I say, “it is pretty much the best carrot cake EVER!” Then, for Tina as the gluten-intolerant gal that she is, I made chocolate truffle cakes with homemade raspberry puree. Her all-time combo is chocolate & raspberry. Well, after the day was over, I told Ben to remind me to NEVER do that while I was that pregnant again–no matter who is asking. But, lucky for me, I was blessed with a gift certificate to a local spa in town from my dessert making at 7 months effort. So on Saturday I finally used it (only about 17 months later) for my 90 minute Swedish massage. Heavenly!

Tayers chillin' with her papa (she has the charm factor going strong)

It even got me reflecting about my last massage (I was pregnant) and how maybe I’m ready for another baby. Well, let’s stop right there, because A. this will not be the place I will first be discussing such BIG ideas and B. I think the masseuse hit some pressure points leading to romantic, idealism babyland. Mental note: Kamille, enjoy your first over night away with your husband without thinking about adding more insanity quite yet.

We did enjoy our time together. Our room overlooked the water, we went on walks, ate some classical French food (some I will most likely not eat again), & had adult conversation without interruptions. We also had this Portugese Almond Cake with Apricot Compote. I enjoyed it, as I enjoy most anything with almonds. It reminded me of this Almond Cream Cheese Pound Cake I made a while back, but haven’t shared it with you yet. And this seems as good as any.

Brown Sugar! and Almond Pound Cake (printable recipe)

This cake is adapted from Sticky, Chewy, Messy, Gooey. I made this pound cake, then whipped up some heavy cream for whipped cream and used my orange cardamom caramel to make an Almond Orange Cardamom Caramel Trifle. Down right dangerous, but I play high stakes. Also, go to Trader Joe’s to purchase Almond Meal for a cheaper price. I sifted my almond meal to separate the ground skin from the almond meat.

Ingredients

2 cups bleached all-purpose flour, sifted then measured
1 ¼ cups ground almond meal or almond flour
1 tsp baking powder
½ tsp salt
1 ½ cups (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups firmly packed light brown sugar
1 cup confectioners’ sugar, sifted
1 Tb vanilla extract
1 tsp pure almond extract
6 large eggs, room temperature

Directions:

Position a rack in the middle of the oven and preheat to 325 F. Spray two 8 ½ by 4 ½ inch loaf pans with nonstick cooking spray.

In a bowl, sift together the flour, almond meal, baking powder, and salt. Set aside.

In a bowl of an electric mixer, set on medium speed, beat butter and cream cheese together until smooth and creamy (3 minutes). Gradually beat in the brown sugar and confectioner’s sugar and continue beating until pale and fluffy. Beat in the vanilla and almond extracts.

Add the eggs to the butter mixture one at a time, beating well after each addition. Fold the flour and almond mixture into the batter by hand, using a rubber spatula or large balloon whisk, until no traces of flour remain.

Spoon the batter evenly among the two loaf pans. Bake until a toothpick inserted into the center comes out clean, 75 to 90 minutes.

Transfer the cake to a wire rack. Let cool for 5 minutes before unmolding onto the rack. Let cool completely on wire rack. The cake can be eaten, wrapped well in plastic & stored at room temperature for up to 3 days, or frozen for up to 1 month.

sorry about the horrible picture, but the sun had gone down

Mascarpone Chocolate Cheesecakes

I was realizing how most of the food I post is under the dessert or baked goods category. It made me think, “Uh maybe I need to start incorporating some vegetable side dishes, meats or beans, or something aside from dessert.” But, I soon came back to Kamille reality and the truth is…I don’t enjoy cooking nearly as much as baking. It’s not that cooking isn’t fun, but it comes in waves in my house. I really do like it, but right now in the state of affairs, cooking is a job that needs to get checked off the list. Hence, resulting in mindless ‘make the doughnuts‘ fashion when it comes to cooking a meal. It’s a chore and I’m lacking creativity to put forth anything tantalizing enough to write about (I feel like I’m always making eggs as a result). Don’t worry, the pizzazz will come back soon.

However, in the meantime, I’ve been putting forth my energy into baking. Whether it’s homemade bread (a loaf is sitting on the counter right now), making healthier snacks for my family, or finally making those pecan bars I’ve been wanting to make for well over a year and a half (they required 2 lbs of pecans–you can see why I didn’t take the plunge). And as with most culinary tasks there are those which fall under the lengthy & advanced cook definition, lengthy & intermediate and easy (because anything that is lengthy almost always never falls under the easy). Although I enjoy the lengthy challenge, there are times when easy yet tasty (without anything from a box) is desperately needed. So I present you with these Mascarpone Chocolate Cheesecakes.

I think this took me a total of 50 minutes (this didn’t include the chill time in the fridge). The recipe says they should chill for 4 hours, but really, I think it’s all a matter of preference. You could just as easily let them cool to room temperature then grab a spoon, which the result would be creamy billows melting across your mouth. However, if you chill them you will get the more firm taste one is accustomed to when eating cheesecake (personally I prefer more billowy and less dense). I have also realized that what may come as second nature to me is what scares most people out of the kitchen. So let me give you some pointers on making cheesecake (and specifically these cheesecakes).

When recipes call for heating up heavy cream to which you will add chopped chocolate (which is called a ganache–it’s what is used to make truffles), you should chop it up. However, in this instance, it’s okay if the chocolate is in bigger chunks, because the chocolate to cream ratio is 4:1, so you have more time to stir the cream with chocolate, in order for the chocolate to melt.
Always cool down the chocolate mixture or any hot cream mixture when adding to eggs. That is unless you want scrambled eggs hidden within. If you don’t feel like eating breakfast with your dessert, resist the temptation thinking warm is equivalent to room temperature.
Always, Always, Always (was that enough always?) use a bain marie when making cheesecakes or baked custards. A bain marie is a hot water bath. You take your cheesecake pan or ramekins with the uncooked mixture inside and place it in a roasting pan, 9×13 pan or any pan with sides taller than the ramekins, springform, or cake pan. You will need to boil water in your kettle or get very hot water from your tap. Place your ramekins inside a rectangular pan and set it on the rack in the oven. Now gently pour the water into the rectangular pan without splashing any water on the cheesecake, until the water reaches the middle part of the outside of the ramekins.
Bain Marie: By baking your cheesecake in a bain marie, you are relying on the hot water to help with the baking process, not just the dry heat from the oven. This method will result in a creamier cheesecake and not a dry, dense one. **if you’re making a big cheesecake, you will need to wrap the bottom with heavy duty aluminum foil, so the water doesn’t seep through the springform pan.**
Never open the oven door while baking cheesecakes. Don’t be tempted to open it (I know we all think by opening it the cooking will somehow be closer to being done). By opening the door you alter the temperature, which causes those cracks in the middle of cheesecakes.
If your making a big cheesecake, and the time is done. Turn off the heat, but leave cheesecake in the oven with door closed for an additional hour.
Remove the cheesecake from the water and let it cool on a rack to room temperature.

Mascarpone Chocolate Cheesecakes (printable recipe)

This is another recipe adapted from my Sticky, Chewy, Messy, Gooey book. If I haven’t spoken of its praises enough, then this recipe is another reason why you should stop stalling and go get it. If you’re not up for it, stick with me and I’ll most likely be pulling a few dozen more of it. What I like about these is they are less finicky than your typical cheesecake, don’t require as much cream cheese, and are individual servings. Oh yeah & they’re crustless…so gluten & wheat sensitive can indulge.

Ingredients:

1 cup heavy cream
4 ounces bittersweet chocolate, finely chopped (see note above)
8 ounces mascarpone cheese (you can find some for a cheaper price at Trader Joe’s)
1/4 cup sugar (okay, so seriously, I don’t think this really needs sugar–I say you could do 2 Tb and be fine)
3 large eggs, room temperature
1 tsp pure vanilla extract (At Costco they sell gluten-free pure vanilla extract for a big amount & good price)
pinch of salt
1 Tb rum, brandy or Grand Marnier (optional)
Top with whipped cream, sliced strawberries, raspberries or orange segments.
Boiling water for bain Marie

Directions:

Position a rack in the middle of the oven and preheat to 325.
In a saucepan, bring the cream to a simmer over medium heat. Remove it from the heat once it starts to boil. Add the chopped chocolate and whisk till all the chocolate is melted. Let it come to room temperature.
In a medium bowl, whisk or stir together mascarpone & sugar till creamy. Add eggs one at a time, whisking after each addition until thoroughly incorporated. Add the vanilla, salt & liquor of choice.
Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk till smooth.
Put eight 4-ounce custard cups, ramekins or small ovenproof coffee cups in an empty 9×13 pan or roasting pan. Divide the cheesecake mixture evenly among the ramekins.
Put the baking dish in the oven and gently pour the hot water into the pan (see notes above on bain marie). Cover with aluminum foil.
Bake until the tops of the cheesecake appear solid but jiggle slightly when shaken, 30 minutes. The perfect consistency is soft, but not liquid. Transfer the pots from the baking sheet to a wire rack. Let them come to room temperature. Then, cover each pot with plastic wrap and place in fridge for at least 4 hours. Enjoy!

Homemade Graham Cracker Sandwich Cookies

I feel like there are definitely those that fall under the LOVE graham cracker category. I’m in the other camp, the “meh” camp. I can recall old roommates getting their sugar craving quenched by putting frosting on graham crackers. If there are graham crackers in our home, Ben will spread peanut butter on them. As for me, I would rather have nothing. The boxed graham crackers tend to have that mass produced taste and lacking in the honey factor (even though the box says ‘Honey Graham’).

So if you’re in the “LOVE” category, you need to make these and your admiration will increase exponentially, making you wonder what you were doing having a love affair with such second rate calories. If you’re in the “Meh” category, then this might be the start to a “beautiful friendship.” When you bite into these gems, you taste honey, then cinnamon, then a bit of nuttiness from the whole wheat, the richness of the butter with the bit of salt tying it altogether. That’s the graham without the frosting, so by adding the frosting it sends you over the top. Wow your family or guests with these nostalgic childhood snacks and I guarantee that in this instance–simplicity wins out.

Homemade Graham Cracker Sandwich Cookies

(printable recipe)

This recipe is adapted from the cookbook, The Grand Central Baking Book, which is a bakery located in Seattle, WA & Portland, OR. The recipe calls to bake 15-20 minutes, but I found that a 15 minute baking time produces a softer graham (not as golden, but still wonderful). So start at 15 and add more time if you want them more crispy.

Graham Cracker Ingredients

2 cups (10 ounces) all-purpose flour, unbleached
1/2 cup (2.5 ounces) whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
1/4 cup (1.75 ounces) granulated sugar
1/4 cup (1.75 ounces) packed light brown sugar
1/4 cup (3 ounces) honey

Frosting Ingredients

1/2 cup (4 ounces or 1 stick) unsalted butter, at room temperature
2 cups (8 ounces) powdered sugar
1/2 tsp vanilla extract
2 Tb heavy cream, 1/2 & 1/2, or whole milk

Directions

Combine the dry ingredients: Measure the flours, baking soda, salt & cinnamon into a bowl and whisk to combine.
Cream the butter, sugar, and honey: Using a stand mixer with the paddle attachment, beat the butter, both sugars & honey on medium speed for 3 – 5 minutes until light in color and fluffy. Stop the mixer and scrap the sides and bottom of bowl.
Add the dry ingredients and chill the dough: With the mixer on low speed, add the dry ingredients and mix just until combined. Wrap the dough in plastic wrap and refrigerate for one hour or up to 3 days.
Shape the cookies: Preheat the oven to 350. Line 2 baking sheets with parchment paper. Lightly dust a work surface with flour and coat a rolling pin with additional flour. Roll out the dough to 1/8 inch thickness, then use a sharp chef’s knife to cut the dough into rectangles (however large or small you of rectangles you would like, I varied mine between 3×5 and 2×3). Prick the dough with a fork. Place the rectangles about 1 inch apart on the parchment lined baking sheet.
Bake: Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be dry, firm to the touch, and deep golden brown. Let them cool completely on the baking sheets.
Make the frosting: Using a stand mixer with a paddle attachment, mix the butter and powdered sugar on low speed until well blended, then increase to medium speed and beat for 3 minutes. Add the vanilla and 2 Tb cream, and continue to beat on medium speed for 1 minute.
Fill & assemble the sandwich cookies: Find matching size graham crackers and using an offset spatula (or butter knife) to spread a layer of frosting on the inverted graham cracker. Put enough frosting to fill the middle and place the other graham cracker on top squeezing slightly until the frosting spreads to the edges.