cookies – Page 2 – Backdoor Hospitality

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.

Cardamom Orange Cookies

The other day I heard these words from my very imaginative daughter’s mouth, “Put in some nutmeg, then cinnamon & CarDAmom in the crisp!” She was playing with her kitchen stuff, while replaying the time we made the P.A.C. Crisp together. It was a proud moment as a mama & lover of all things culinary…my almost three year old remembering the key ingredients to make a crisp “pop.”

Not only does she remember these sorts of things, but her delight in food is music to the ears. After baking the Cardamom Orange Cookies with her help, she eagerly awaited their arrival out of the oven (don’t you love how kids are really saying & doing what we as adults restrain). Once it was cool enough to handle, I put some of the citrus glaze on top and asked, “Is there any little girls who would like a Cardamom cookie?” She ran up & volunteered herself for the feat. Upon the cookie entering her mouth (as she is with most food she enjoys), the sounds of satisfaction like, “MMM…OH MY…(another)MMM, this is DElicious!” And so forth.

She has never been shy vocalizing her love for good food. When she nursed she let out big “MMM’s” and her first tastes of solids are equated with Bob Wiley eating Faye’s handschuked corn. I love this about her, which makes baking with her all the more enjoyable. I also love that she knows what cardamom is & how orange zest pairs well with it. So, in honor of cardamom and all things that go, “MMM,” I hope you’ll make these over the holidays to share (but don’t feel too bad if you eat more than you give away).

Cardamom Orange Cookies (printable version)

This recipe is adapted from Epicurious. I chose to take out the roll & cut method and simply rolled them into a log & cut slices from them instead. YUMMY!

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 tablespoons grated orange zest
1 1/2 teaspoons ground cardamom (I used a mortar & pestle to grind the cardamom from the pod)
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream

Citrus Glaze

juice of one orange
2 cups powdered sugar
splash of orange oil essence (or extract)
2 teaspoons orange zest

Make dough:
Whisk together flour, zest, cardamom, 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.

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. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.

Make Icing:

Combine powdered sugar, juice orange, orange zest & splash of orange oil (or orange extract). Glaze atop cookies.

Grandma’s No Bakes

I can recall Christmas time in AZ as a little girl typically wishing I was someplace in the movies where snow wasn’t a foreign concept. But, despite my lack of cold powdery stuff anywhere within my perimeter, one of my fondest memories entailed a box awaiting my departure from the school bus.

My parents owned a mattress/bedding store growing up. I would ride the bus home, or shall I say, ride the bus to the store everyday. I was in the first grade, walking to the store anticipating the coming Christmas break (I was a huge daydreamer, so not being in a routinized setting meant the world to me). Upon my arrival, there was a package waiting for all of us to open. It was a big cardboard box from Oregon, which meant it was from Grandma Cox.

My grandma was one of those iconic grandmother types. She embodied everything grandmotherly (i.e. warm hugs, cards sent for every holiday, and that aura). I loved her more than just for what she gave us, but how she loved. She loved with an unconditional love. If she didn’t like someone, you would never know it, because she loved them immensely. So, whenever we received anything in the mail from her, it was as if we were getting a bit of her there with us.

And on that December day, when I walked through the store’s back door and scrounged through that box with my brother, the round tin was our golden ticket. My mom trying to enforce some constraint on our behalf, but I can still recall the chocolate peanut butter no bakes. I feel like these are the quintessential Christmas nostalgia cookie for me, because of my grandma.

Chocolate Peanut Butter No Bakes (printable recipe)

I used gluten-free oats, in order for my gluten intolerant friend to eat them. However, I did notice these had a bit of a chew to them. I think it’s because they were Bob’s Red Mill Oats. They were still wonderful and reminiscent of Grandma’s. This recipe is adapted from here.

Ingredients:

2 cups granulated sugar

1/2 cup unsalted butter

4 tablespoons unsweetened cocoa

1/2 cup whole milk

1 cup crunchy peanut butter

1 tablespoon vanilla

3 cups oats (I used gluten-free)

In a medium saucepan, combine sugar, butter, cocoa & milk and cook over medium heat, stirring occasionally. Cook until mixture begins to boil. Allow it to boil without stirring for 2-2 1/2 minutes. Then, add the peanut butter, vanilla & oats, stirring it all together. Remove from heat and continue to stir to allow the mixture to coat thoroughly. Using a teaspoon or tablespoon (depending on what size you want), drop mixture onto wax paper. Allow to sit and firm up. Eat & drink with milk.

Vegan Chewy Chocolate Chip Cookies

I lived in a house in college where I lived with 9 of my best friends. Well, no, they weren’t my best friends, but I did live in a house full of girls (10 of us total) for two years. The second year I lived there, one of my housemates had a gluten & lactose sensitivity. I remember thinking, “well that’s not fair that she can’t enjoy baked goods!” (at that time gluten-free products were not nearly as common as they are now). Part of my make up is creating food that people like, enjoy & can eat without irritability.

I have since become acquainted with words, xanthan gum, teff, quinoa, buckwheat, millet & so many more sources for gluten-free living. I find that this is a way I can contribute a portion of my hospitality to my non-gluten loving friends. They need some baked yummies–dontcha think! Well, tonight I made these cookies from my new cookbook The Whole Life Nutrition Cookbook. I wanted a something sweet like chocolate chip cookies, but I didn’t have any eggs and I didn’t want to have cookies leftover in my house. So, I had the ingredients to make them, I could eat a couple and give the rest to my friends Laura (gluten, egg & lactose intolerant) & Tina (gluten intolerant).

Vegan Chewy Chocolate Chip Cookies (printable recipe)

These are gluten-free, egg-free and if you use coconut oil than they’re also lactose free. And as for a non-allergic individual, I find them to be pretty darn good. Note: I wouldn’t call these chewy, but still good.

Makes about 1 1/2 dozen cookies

1 cup medjool dates, pitted

1 cup boiling water

1/2 cup melted virgin coconut oil or organic butter

1/4 cup whole cane sugar

2 teaspoons vanilla

2 cups brown rice flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xantham gum (I used 1 teaspoon agar agar)

1/4 teaspoon sea salt

1/2 cup (or more–I used 1 cup) organic chocolate chips

I also added 1/2 cup chopped, toasted pecans

1. Preheat oven to 350 degrees F.

2. Place pitted medjool dates into a small bowl, cover with boiling water. Let sit for about 15 minutes. Then place soaked dates and water into a blender and puree.

3. Scoop out date puree with a rubber spatula and place into a bowl. Add melted coconut oil, whole cane sugar, and vanilla; whisk together.

4. In a separate bowl, mix together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, and sea salt. Add the wet ingredients to the dry and mix together with a fork or wooden spoon. Fold in chocolate chips.

5. Drop by the spoonful onto a greased cookie sheet. Gently flatten each cookie with the back of a spoon. You don’t want to flatten them too much, only slightly.

6. Bake for 10 to 14 minutes. Baking time will depend on what size the cookies are. Larger cookies need a little extra time and smaller cookies a little less. Let cool slightly then enjoy! Store in an airtight container for up to 5 days.